Get ready to transform your kitchen into a bakery of pure delight with these irresistible Mixed Berry Crumble Top Muffins! Imagine biting into a perfectly soft, golden muffin bursting with juicy berries and topped with a crispy, caramelized oat crumble that will make your morning breakfast or afternoon snack an absolute sensation. These muffins aren't just a recipe; they're a culinary experience that promises to elevate your baking game and impress everyone from family to unexpected guests.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 cup mixed berries (fresh or frozen)
- 1/4 cup rolled oats
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, mix the milk, vegetable oil, and egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix.
- Gently fold in the mixed berries, taking care not to crush them while distributing evenly throughout the batter.
- For the crumble topping, combine rolled oats and brown sugar in a small bowl. Mix thoroughly.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the oats and brown sugar crumble mixture generously over the top of each muffin.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Do not overmix the batter - stop stirring as soon as dry ingredients are incorporated to keep muffins tender.
- If using frozen berries, do not thaw them first to prevent color bleeding and maintain texture.
- For extra moisture, you can substitute half the vegetable oil with applesauce.
- Check muffins a few minutes before suggested baking time, as oven temperatures can vary.
- Let muffins cool slightly in the tin to help them set before transferring to a wire rack.
- For a flavor twist, try adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 20mg
