These Mixed Berry Muffins are a delightful combination of tangy berries and a sweet, buttery crumb topping. Perfect for breakfast, brunch, or a delightful snack, these muffins are packed with fresh flavors and a satisfying crunch. The recipe is straightforward and results in soft, moist muffins that are sure to please everyone.
Why You’ll Love This: These muffins combine the tartness of mixed berries with the sweetness of a crumbly topping, creating a perfect balance of flavors. The use of lemon zest and juice adds a refreshing citrus note, making these muffins bright and flavorful. They are easy to make and provide a great way to enjoy fresh or frozen berries.
Perfect Occasion: These muffins are ideal for any breakfast or brunch gathering, offering a sweet start to the day. They also make a wonderful afternoon snack or a dessert for picnics and casual get-togethers. Their individual serving size makes them convenient and perfect for sharing.
Decoration Tips: For a beautiful presentation, top each muffin with a few extra berries before baking. After they have cooled, you can drizzle them with a simple glaze made from powdered sugar and lemon juice for added sweetness and a glossy finish. A sprinkle of powdered sugar just before serving can also enhance their visual appeal.
Ingredients for the Crumb Topping:
- 70g all-purpose flour
- 40g butter, room temperature
- 100g sugar
- Zest of half a lemon
Ingredients for the Muffins:
- 2 eggs
- 180g sugar
- 250g all-purpose flour
- 5g baking powder (2 teaspoons)
- 100ml milk
- Zest of 1 lemon
- 80g melted butter
- 50g yogurt (1 heaping tablespoon)
- 5g vanilla extract (1 packet)
- 1 tablespoon lemon juice
- 1 cup mixed berries (fresh or frozen)
Ingredients for the Berry Sauce:
- ½ cup mixed berries
- 1 tablespoon water
- 1 teaspoon cornstarch
- ½ cup water
Preparation Steps:
- Prepare the Crumb Topping:
- In a bowl, mix flour, butter, sugar, and lemon zest until the mixture resembles small crumbs. Set aside.
- Prepare the Muffins:
- Preheat the oven to 170°C (338°F) and line a muffin tin with paper liners.
- In a large bowl, beat together the sugar and melted butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the milk, lemon zest, and lemon juice, mixing until combined.
- Sift together ¾ of the flour and baking powder and gradually fold into the wet ingredients. Mix until just combined.
- Toss the berries with the remaining ¼ of the flour, then fold them into the batter along with the yogurt.
- Divide the batter evenly among the muffin cups. Top each with a generous amount of crumb topping.
- Bake the Muffins:
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Prepare the Berry Sauce:
- In a small saucepan, combine the berries, 1 tablespoon of water, and cook over low heat until the berries break down. Strain through a fine mesh sieve and return the juice to the saucepan.
- Mix the cornstarch with ½ cup of water until smooth and add to the berry juice. Cook, stirring constantly, until thickened. Allow to cool.
- Serve:
- Once the muffins are cool, drizzle them with the berry sauce. Serve and enjoy!
Enjoy these delightful Mixed Berry Muffins with their sweet crumb topping and a burst of berry flavor in every bite!
