Berry Crumble Muffins
Author: Friday is Cake Night
Serves: 12 muffins and 1 loaf
- ¾ cup flour
- ¼ cup brown sugar
- ⅛ tsp cinnamon
- ¼ cup butter
- 2 cups berries. I used strawberries, blueberries and blackberries
- ¾ cup butter, melted
- 1 cup milk
- 1 cup plain greek yogurt
- 2 eggs
- ½ tsp vanilla extract
- 3 cups flour
- 1½ cups sugar
- 1 tbsp. baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Line a muffin tin with 12 paper liners and lightly coat a loaf pan with cooking spray. I used a foil pan.
- Make the crumb topping by combining the flour, brown sugar and cinnamon.
- Cut the in butter using a fork or pastry blender. Set this in the fridge or freezer while you make the muffins.
- Preheat the oven to 350 degrees
- Rinse the berries, pat them dry and set aside.
- Melt the butter and set aside to cool. Meanwhile in a large bowl whisk together the milk, yogurt, eggs and vanilla.
- Combine the flour, sugar, baking powder, baking soda and salt. Add the dry ingredients to the milk mixture along with the cooled melted butter.
- Gently fold in the berries.
- Evenly divide the batter in the muffin tin and pour the rest in the foil pan. Top each with the crumb topping.
- Bake the muffins for 25-30 minutes and the loaf pan for 35-40 minutes. They are done when a toothpick comes out clean.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2018/04/berry-crumble-muffins/
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