I make the chocolate banana protein muffins , these peanut butter banana mini muffins, and even these big batch zucchini carrot “snack” muffins on a regular basis and keep them in the freezer to pack for the kids snacks. When my nephew was in town and I wanted something around for him to snack on, those healthier options didn’t fit the bill. I remembered these mixed berry muffins being a hit and I wasn’t wrong. My three dug in like, wait, this is what muffins can taste like?
Still better when homemade, these are absolutely mouthwatering when they first come out of the oven. The topping loses it’s crispness when it sits at room temp; while they enjoyed the leftovers as the days went by I think this recipe works best eaten the day they’re made. Hope you enjoy!
Mixed Berry Streusel Muffins
Makes about 16 muffins
1/4 c. flour
2 tbsp. sugar
2 tbsp. finely chopped almonds (sliced, slivered or whole will work)
1/4 tsp. cinnamon
2 tbsp. butter, melted
2 c. flour
2/3 c. sugar
2 tsp. baking powder
1//2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
2 large eggs
1 c. buttermilk
zest of one lemon
8 tbsp. unsalted butter, melted
3/4 c. raspberries
3/4 c. blueberries
1. Preheat oven to 400 degrees. To make topping, mix flour, sugar, almonds, and cinnamon in a small bowl. Add in the butter and stir to combine. Set aside.
2. For muffins, whisk together dry ingredients in a medium bowl.
3. In a smaller bowl, whisk eggs, buttermilk and lemon zest.
4. Add wet ingredients to dry and fold gently to combine. Add melted butter and fold until combined.
5. Line muffin tin (or two, as this will make 16 muffins) with paper liners and add a spoonful of batter to each hole. Add several berries to each hole, then add a second spoonful. Continue until batter and berries are evenly distributed into muffin holes. Top each with streusel.
6. Bake muffins for 20-22 minutes. Let cool on wire rack. Store at room temperature.