Description
Delight in these moist and fluffy Mixed Berry Muffins topped with a sweet cinnamon streusel. Bursting with fresh or frozen berries and enhanced by a buttery cinnamon crumb topping, these muffins are perfect for breakfast or a cozy snack. The batter is gently mixed and chilled before baking to develop deep flavors and a tender crumb.
Ingredients
Muffin Batter
- 4 Tablespoons unsalted butter
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 6 ounces whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen berries (blueberries, blackberries, raspberries, or sliced strawberries)
Cinnamon Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 Tablespoons unsalted butter, melted
Instructions
- Make the Muffin Batter. Melt the butter in a large bowl using the microwave or stove. Allow it to cool slightly.
- Combine Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, ground cinnamon, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients. To the melted butter, add vegetable oil, granulated sugar, and dark brown sugar; whisk until combined. Add eggs and whisk again. Then add sour cream, milk, and vanilla extract, whisking to form a smooth mixture.
- Incorporate Dry Ingredients. Gently fold the dry ingredients into the wet mixture just until blended, being careful not to overmix to keep muffins tender.
- Add Berries. Fold the fresh or frozen berries carefully into the batter to distribute them evenly without breaking them up.
- Chill the Batter. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour, up to overnight, to allow flavors to meld.
- Prepare the Streusel Topping. In a small bowl, whisk together flour, dark brown sugar, ground cinnamon, and salt. Add melted butter and mix until crumbly. Set aside.
- Preheat Oven and Prepare Pan. When ready to bake, preheat the oven to 425°F (218°C). Line a muffin pan with paper liners.
- Fill Muffin Cups. Divide the batter evenly into six paper-lined muffin cups, filling each about three-quarters full. A cookie scoop (about 1½ tablespoons) works well, using two scoops per muffin.
- Add Streusel Topping. Crumble the streusel mixture evenly over the tops of the muffin batter in each cup.
- Bake the Muffins. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the door. Continue baking for 20 to 25 minutes, until the tops are golden and spring back when touched gently.
- Cool the Muffins. Let the muffins cool in the pan on a wire rack for 10 to 15 minutes, then carefully remove and transfer to the wire rack to cool completely.
Notes
- Chilling the batter improves texture and flavor development.
- Use fresh or frozen berries; if frozen, do not thaw before mixing to prevent discoloring the batter.
- Do not overmix the batter to maintain a tender crumb.
- Measuring flour correctly (spoon and level) ensures better batter consistency.
- Adjust baking time based on your oven’s performance; muffins should be golden and springy to touch.
- Storing muffins in an airtight container maintains freshness for up to 3 days; they can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
