Description
Move over Starbuck’s, because these very purple berry muffins not only look pretty, but they taste amazing. Eat them warm, room temperature, or cold — it makes no difference. And these berry-filled sweet and crunchy muffins only seem to get better with time. Unlike a lot of baked goods, we found the muffins even tastier the next morning making them perfect for your daily commute.
Ingredients
Scale
MUFFIN BASE
- 1 1/2 cups all-purpose flour (200g)
- 3/4 cup white sugar (165g)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon kosher salt (1g)
- 1/3 cup vegetable oil (65g)
- 1 large egg, room temperature (50g)
- up to 1/3 cup whole milk, room temperature (85-107g)
- 1 cup fresh or frozen “frutti di bosco” (a mix of raspberries, blueberries, blackberries, and red currants) (100g)
- zest of one small lemon (less than 1g)
MUFFIN TOPPING
- 1 tablespoon + 1 teaspoon white sugar (20g)
- 1 tablespoon + 1 teaspoon white sugar brown sugar (20g)
- 1 tablespoon + 2 teaspoons all-purpose flour (17g)
- 1/2 teaspoon cinnamon (1g)
- 2 tablespoons cold butter, diced (30g)
Instructions
- Preheat the oven. Heat the oven to 400°F/200°C and line a muffin tin with paper or foil cups (or grease the muffin tins).
- Make the crackle topping mix all of the topping ingredients together with a fork (or your hands) until crumbly and set aside.
- Make the muffin base. Mix the dry ingredients together in a large mixing bowl (flour, sugar, salt, baking powder) and whisk to combine. Set aside.
- Mix the wet ingredients. In a liquid measuring cup, pour in the vegetable oil. Add in the egg next and then pour in enough milk to measure one full cup of liquid ingredients (all of these liquid ingredients combined will be approximately 220g in total weight). Add the lemon zest and quickly whisk everything with a fork until well combined.
- Coat the frozen berries in flour. Gently toss the frozen berries into the flour mixture, coating them well.
- Mix the dry ingredients + the wet ingredients. Pour the liquid ingredients into the dry ingredients and mix everything together with a fork, or spatula just until combined. Be sure not to over-mix or you’ll activate the gluten and end up with tough muffins (it’s ok to be a tough muffin, but no one wants to eat one).
- Fill the muffin liners. Using a scoop or spoon, fill 6 muffin tins equally 2/3 full. You’ll have just enough batter left over to either make 6 mini muffins, or you can fill a 7th muffin tin, or you can just overfill the 6 muffin tins like I did (it won’t be pretty, but they taste just as good.)
- Add the crackle topping + bake. Sprinkle the crackle topping over the muffins evenly and bake for 20-25 minutes, or until a cake tester or toothpick inserted comes out clean. Place muffins onto a cooling rack and let them cool for 15-20 minutes before removing them from the pan and allowing them to further cool to room temperature. Enjoy with your favorite tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
