Mixed Berry Crumble Muffins

I made these muffins to welcome myself to my new neighborhood. I brought them to the crossing guard, some neighbors and even my sons kindergarten teacher.  They got RAVE reviews. Hello everyone...Im here and ready to fatten you all up! 

Ingredients:

Topping-

1 1/4 cup all- purpose flour

1 cup packed light brown sugar

1/4 cup granulated sugar

2 tsp cinnamon

1/2 tsp salt

8 Tbs room temperature butter, cut into peices

Batter-

3 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup unsalted butter, room temperature

1 2/3 packed light brown sugar

2 large eggs

1 cup whole milk 

1 tsp almond extract

1 cup sour cream

2 cups mixed berries (raspberries, blueberries, blackberries)

Directions:

Preheat oven to 350.

1) To prepare the topping, whisk together the flour, both sugars, cinnamon, and salt. Cut in the butter with a pastry blender, your hands, or two knives until the mixture resembles coarse meal with some larger clumps. Set aside.

2) In a medium bowl, sift flour, baking powder, baking soda and salt. Set aside.

3) In a small bowl mix whole milk, sour cream and almond extract. Set aside

4) In a large bowl beat butter for one min. Add sugar and mix until combined. Beat in eggs one at a time. 

5) On low speed, beat in flour mixture and milk mixture in 5 additions...beginning and ending with the flour. When all combined, mix batter on medium speed for one minute.

6) Gently stir in berries. Fill lined muffin tins about 3/4 full of batter. Top with crumble. Bake for 15 min or until toothpick comes out clean.