There’s nothing quite like a warm, freshly baked muffin with a sweet, crumbly streusel topping. These berry streusel muffins are soft, moist and packed with juicy berries in every bite. Whether you enjoy them for breakfast on the go, as a lunchbox treat or a late-night snack, they are sure to satisfy your cravings.
This recipe is simple and requires no special equipment. The streusel topping adds a delightful crunch that complements the tender muffin underneath. Plus, you can use any berries you have on hand-fresh or frozen. Bake a batch today and enjoy the aroma of homemade muffins filling your kitchen!
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In another bowl, mix melted butter, eggs, milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the fresh or frozen berries.
- Divide the batter evenly among the muffin cups.
- In a small bowl, combine flour, sugar and cold butter for the streusel topping. Use a fork or your fingers to mix until crumbly.
- Sprinkle the streusel topping over each muffin.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
For best results, use fresh berries. If using frozen, do not thaw them before adding to the batter.
Do not overmix the batter; a few lumps are okay. Overmixing can make muffins tough.
To make streusel extra crunchy, use cold butter and do not overmix.
FAQ
Can I use frozen berries?
Yes, you can use frozen berries. Do not thaw them before adding to the batter to prevent the batter from turning purple.
How should I store these muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for best texture.
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