The very first muffin recipe I ever made was using Art Smith’s recipe from his cookbook Back to the Table. I love this cookbook and it has served me so well over the years that my binding on it is breaking from use and I have to put pages back in it because some fall out when I use it. Gotta love a well loved cookbook. Now the muffin recipe in the book is a berry muffin recipe and it is an excellent basic muffin recipe that you can change up all sorts of ways. That is exactly what I did here today. I combined his recipe with another blogger’s crumb topping recipe and BAM! you have some yummy goodness. The crumb topping recipe comes from Veggie Belly a really great vegetarian blog. It is a great topping for muffins, crumbles, pies and crisps.
Mixed Berry Muffins
2 c. all-purpose flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. milk
1/2 c. vegetable oil
2 large eggs
1 1/3 c. berries, such as blueberries, raspberries, blackberries, huckleberries or sliced strawberries or a combination of any of them.
The dry ingredients can be mixed together ahead of time and stored in a baggie.
Preheat the oven to 400 degrees and line your cupcake or muffin pan with liners.
Combine all of the dry ingredients in a bowl and whisk them together. Make a well in the center of the dry ingredients. In another bowl whisk the milk, oil and eggs. Mix it well and pour it into the well. Stir just until blended. Fold in berries and then spoon batter into muffin cups, filling
them 3/4 of the way full.
3/4 c. all-purpose flour
3 tbsp. brown sugar
2 tbsp. sugar
1/4 tsp. cinnamon
5 tbsp. butter melted
Combine all of the dry ingredients in a bowl and mix well. Pour in the melted butter and using a fork stir and mash the butter into the dry ingredients until it’s
moist and crumbly.
Top the muffins with the crumb mixture and bake for 18-20 minutes. Cool in pan for 5 minutes and serve warm or continue to let cool.
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