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.
sarah warner