Berry Crumble Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins and 1 loaf
Ingredients
For the crumb topping
  • ¾ cup flour
  • ¼ cup brown sugar
  • ⅛ tsp cinnamon
  • ¼ cup butter
For the muffins
  • 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
Instructions
  1. Line a muffin tin with 12 paper liners and lightly coat a loaf pan with cooking spray. I used a foil pan.
  2. Make the crumb topping by combining the flour, brown sugar and cinnamon.
  3. Cut the in butter using a fork or pastry blender. Set this in the fridge or freezer while you make the muffins.
  4. Preheat the oven to 350 degrees
  5. Rinse the berries, pat them dry and set aside.
  6. Melt the butter and set aside to cool. Meanwhile in a large bowl whisk together the milk, yogurt, eggs and vanilla.
  7. Combine the flour, sugar, baking powder, baking soda and salt. Add the dry ingredients to the milk mixture along with the cooled melted butter.
  8. Gently fold in the berries.
  9. Evenly divide the batter in the muffin tin and pour the rest in the foil pan. Top each with the crumb topping.
  10. 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/