Print

Triple Berry Streusel Muffins

triple berry streusel muffins - featured image
Print Recipe

These triple berry streusel muffins feature a moist, tender crumb packed with blueberries, raspberries, and blackberries, all topped with a crunchy cinnamon crumble. Quick and easy to make, they’re perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1/2 cup whole milk (or dairy-free milk)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mixed berries (blueberries, raspberries, blackberries; fresh or frozen)
  • 1 teaspoon flour (for tossing berries, if frozen)
  • For the Cinnamon Streusel Crumble:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and lightly spray with nonstick spray.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Stir in 1/4 cup melted butter until crumbly. Set aside.
  3. In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. In another bowl, whisk 2 eggs, 1/3 cup oil, 1/2 cup milk, 1/2 cup sour cream, and 1 teaspoon vanilla until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix.
  6. If using frozen berries, toss them with 1 teaspoon flour. Fold berries into the batter gently.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full.
  8. Generously spoon streusel over each muffin, pressing lightly so it adheres.
  9. Bake for 22-26 minutes, or until tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
  11. Serve warm or let cool completely before storing.

Notes

For extra tall muffin tops, fill cups almost to the brim and bake at 400°F for the first 5 minutes, then reduce to 375°F. If using frozen berries, do not thaw; toss with flour before adding. Muffins can be made gluten-free or dairy-free with simple substitutions. Let muffins cool completely before removing liners to prevent sticking.

Nutrition

Keywords: triple berry muffins, streusel, cinnamon crumble, breakfast, easy muffins, berry muffins, brunch, homemade muffins

Find it online: https://tomyumy.com/triple-berry-streusel-muffins-recipe-easy-cinnamon-crumble-breakfast/