Ingredients
For the Streusel ⏳
- 100 grams (3.5 ounces) all-purpose flour
- 50 grams (1.5 ounces) sugar
- A pinch of lemon zest
- 60 grams (2 ounces) unsalted butter, melted
For the Muffins 🧁
- 330 grams (11.5 ounces) all-purpose flour
- 200 grams (7 ounces) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 250 milliliters (8.5 fluid ounces) milk
- 2 eggs
- 30 grams (1 ounce) unsalted butter, melted
- 60 milliliters (2 fluid ounces) vegetable oil
- 150-200 grams (5.5-7 ounces) berries
Equipment
- Muffin Tin
You’ll need a standard muffin tin for this recipe. Remember to line it with muffin cups or grease it well to prevent sticking.
- Mixing Bowls
Use separate bowls for your wet and dry ingredients to ensure they mix evenly. A medium and a large mixing bowl should be sufficient.
- Whisk
A good whisk will help you mix your wet ingredients smoothly. Make sure it’s sturdy and comfortable to handle.
- Measuring Cups and Spoons
Accurate measurements are key in baking. Use a set of measuring cups and spoons to get your quantities just right.
Instructions
Step 1
Preparing the Streusel
Step 2
Making the Muffins
Step 3
Baking the Muffins
Servings
When it comes to serving these scrumptious berry streusel muffins, the possibilities are endless! Whether you're hosting a brunch, gearing up for a picnic, or just indulging in a cozy breakfast at home, these muffins will be the star of the show. 🌟
For a cozy breakfast: 🥐 Serve these warm muffins with a dollop of clotted cream and a pot of freshly brewed coffee or tea. The buttery crumb and sweet berries pair perfectly with creamy toppings, making each bite heavenly.
Brunch buffet: 🍇 Lay out an assortment of sides like fresh fruit, yogurt, and a selection of cheeses to turn these muffins into a hearty brunch spread. You can even drizzle a bit of honey or maple syrup over the top for an extra touch of sweetness.
On-the-go snack: 🏃♀️ 🌟 These muffins make a great grab-and-go snack. Wrap them individually in parchment paper and toss them in your bag for a delicious treat that's ready whenever you are.
Variations
Gluten-Free Version: 🌾✨ Substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder and baking soda are certified gluten-free, and you're all set to enjoy these muffins without any gluten.
Vegan Version: 🌱❤️ Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Use plant-based milk like almond or soy, and substitute the butter with vegan butter or coconut oil. You'll get the same delicious muffins with a vegan twist!
Faq
- Why did my muffins turn out dense?
Dense muffins can result from overmixing the batter. Mix just until the ingredients are combined to keep the muffins light and airy.
- Can I use frozen berries?
Yes, you can! Just be sure to coat them lightly in flour to prevent them from sinking to the bottom of the muffins.
- How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
- Can I make the streusel ahead of time?
Yes, you can prepare the streusel and store it in the refrigerator for up to a week. This will save you some time on baking day!
- Can I add other fruits?
Of course! Chopped apples, peaches, or even chocolate chips can be great additions. Just be mindful of the moisture content of the fruit.
- Why did my streusel melt into the batter?
This can happen if the streusel wasn't properly chilled or if the butter used was too warm. Ensure the streusel is well-chilled before placing it on the batter.
