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These Mixed Berry Streusel Muffins are delicious and easy to make. Soft, sweet muffins are peppered with bursts of fresh fruit and topped with a crunchy oat mixture to make the perfect muffin!
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Mixed Berry Streusel Muffins

These Mixed Berry Streusel Muffins are delicious and easy to make. Soft, sweet muffins are peppered with bursts of fresh fruit and topped with a crunchy oat mixture to make the perfect muffin!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Annie N

Ingredients

  • For the streusel topping:
  • 1/2 stick (56g) unsalted butter, cold and cubed
  • 1 cup (80g) rolled oats
  • 3 tbsp light brown sugar
  • 1/4 cup (35g) plain/all-purpose flour
  • 1/2 tsp vanilla extract
  • For the muffins:
  • 1 stick (113g) unsalted butter, melted and cooled slightly
  • 1/2 cup (100) light brown sugar
  • 1/2 cup (100g) caster sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups (350g) plain/all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 1 cup (125g) fresh raspberries
  • 1 cup (150g) fresh blackberries
  • 1 cup (150g) diced fresh strawberries
  • 1/2 cup (120ml) milk

Instructions

  • Preheat the oven to 180C/350F and line a 12 hole muffin tin with liners. I start by melting my butter in a shallow, heat proof bowl, and then leaving it to cool while I make the streusel topping.
  • To make the streusel topping, place the butter, oats, sugar, flour and vanilla into a small bowl and rub between you fingers until the mixture comes together into large lumps. Crumble the mixture into a mix of larger lumps and smaller lumps, then leave to one side.
  • To make the muffins: place the sugars, eggs and vanilla extract into a large bowl and mix until well combined and smooth. Gradually pour in the melted butter while stirring continuously.
  • Add in the flour, baking powder, bicarbonate of soda and salt. There are two ways you can do this next bit, depending on whether you want some large and small lumps of fruit, or if you want all the fruit to stay whole.
  • To keep the fruit whole, add in the milk first and mix until the batter is smooth and there are no lumps of flour. Then add in the fruit and gently fold in until evenly dispersed.
  • To have some large and some small lumps of fruit: add in the fruit on top of the flour and mix until it starts to come together, then add the milk and continue to mix until everything comes together and there are no lumps of flour.
  • Divide the batter between your muffin liners, I used a 1.5tbsp cookie scoop and placed 3tbsp of batter into each liner. Crumble around 1 heaping teaspoon of the streusel mixture on top of each muffin and very gently press into the batter.
  • Place the muffins into the oven for 20-25 minutes, until risen, golden and an inserted skewer into the centre comes out with no batter on. You may see a little liquid from the berries on there.
  • Leave to cool in the pan for at least 15 minutes before digging in. These muffins are great warm and fresh from the oven or at room temperature. Once the muffins are cool, you can store them for 6 days in an airtight container in the fridge, or 4 days at room temperature. Best served warm or at room temp.
  • You can also make a quick glaze if you want; sift 1/2 cup (60g) icing/powdered sugar into a small bowl and add around 1/2tbsp-1tbsp of water. Mix until smooth and thick. You want it to ribbon back into the bowl when you take the spoon out. Drizzle glaze over each muffin with a small spoon.