Yummy Recipe Alert: Triple Berry Crumble Muffins
Fall is here and the weather is just cold enough to need a sweater. There is nothing I picture in my head that is more lovely than drinking hot cider on my fire escape and eating warm berry muffins. I found this delish recipe online and decided to go for it. It’s absolutely one of the best muffins I’ve ever had! I just wish I had bigger muffin tins so I wouldn’t feel so guilty eating 3 in a row. The best part is it takes less than a half hour to make.
You only need a few ingredients and you probably have most of them lying around your house.
For the Muffins:
1 1/2 cups flour3/4 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup melted butter 1 egg 1/3 cup milkfrozen mixed berries (frozen berries work best because they won’t sink to the bottom of the batter – use alot of berries so the cakes stay moist)
For the crumble topping:
1/4 cup sugar 5 tablespoons flour 2 tablespoons butter (cut into small but not too small cubes)3/4 teaspoon cinnamon
Preheat oven to 400 and line muffin cups with paper liners.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, mix together the melted butter, egg, and milk (melt butter in the microwave but make sure it’s not too hot when you mix it in because it will curdle the milk). Mix in the bowl of dry ingredients.
Mix in the frozen berries until they are spread evenly through the batter and fill muffin tins 3/4 the way with batter. This is so they don’t expand too much over the top when baking.
Make the crumble topping by whisking together the flour, sugar and cinnamon. mix in the cubes of butter until it’s a crumbly mixture that resembles wet sand forms
Sprinkle the topping over the muffins and bake for 15-20 minutes or until browned on top. Be careful not to overcook them or the cake will be dry.
Do you prefer cooking or baking?
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