I’m so in love with these muffins right now. They are packed with a variety of berries like strawberries, blueberries, blackberries, and raspberries.
If you are having
berry muffins, you would want to have lots of berries in each and every muffins right? This recipe will sure to satisfy you.
And with a generous amount of buttery crumble topping. This is to-die-for.
Bring it on your next potluck! Your friends will love it.
Mixed Berry Muffins
(1 ½ cups) 195 grams of plain flour 2 ½ tsp of baking powder 1/8 tsp. of salt (1/2 cup) 125 grams of white sugar (7 tbsp.) 100 grams of unsalted butter (2 tbsp.) 30 ml of vegetable oil 2 eggs 1 tsp vanilla extract (1/2 cup) 125 ml of milk 1 tbsp. of cornstarch (1 ½ cups) Mixture of different berries
(6 tbsp.) 90 grams of melted butter (1 cup) 125 grams of plain flour (1/2 cup) 125 grams of packed light brown sugar
Preheat oven to 180C or 160C fan-forced. To make your crumble, rub in melted butter with plain flour and brown sugar. Put it in your fridge while you make your batter. In another bowl, whisk together flour, baking powder and salt. Set them aside. In your stand mixer, cream together butter and sugar until light and fluffy on high speed. Turn your mixer to medium-low speed and add in oil. Add in vanilla extract Drizzle in eggs, one at a time Next, slowly stir in milk. Then, fold in dry ingredients on low speed until just combined. In a bowl, combine mixed berries and starch together. Fold it into the batter. Transfer into 12 muffin pan lined with paper liners. Finally, scatter over the crumble mix. Bake it in the oven for about 27 to 30 minutes. Let it cool completely. You may reheat it in toaster to get the crispy crumble.
Add some cinnamon powder if you like.
I love crumble cake. And this is so berry-licious!
Very Berry Crumble Cake. The fact that it is whole meal, it is awesome! Look at those baked berries! You can use a mixture of different berries, I used some strawberries, blackberries and raspberries.
Very Berry Crumble Cake
(1/4 cup) 65 grams of butter, soften 6 tbsp. of white sugar 1 egg 1 tsp. vanilla extract (1/4 cup) 65 ml of plain yogurt (1/2 cup) 65 grams of plain flour (3/4 cup) 100 grams of whole meal flour ½ tsp. of baking powder ¼ tsp. of baking soda 1/8 tsp. salt
2 cups of berries 2 tbsp. of white sugar 1 tsp. of corn starch
(3 tbsp.) 45 grams of melted butter (1/2 cup) 65 grams of plain flour (1/4 cup) packed light brown sugar
Preheat oven to 180C or 160C fan-forced. To make the filling, combine mixed berries, sugar and starch together. To make your crumble, rub in melted butter with plain flour and brown sugar. In another bowl, whisk together both flours, baking powder, baking soda and salt. Set them aside. In your stand mixer, cream together butter and sugar until light and fluffy on high speed. Add in vanilla extract Drizzle in an egg. Mix well. Next, stir in plain yogurt. Lastly, fold in dry ingredients on low speed until just combined. Transfer into a 7 inch square pan lined with parchment paper. Spread evenly. Add in your filling for the next layer. Finally, scatter over the crumble mix into your pan. Bake it in the oven for about 50 minutes. Let it cool, cut and serve. You may reheat it in toaster to get the crispy crumble.
Use frozen berries If you like. Toast it in a toaster the next following day to get that crispy crumble
This entry was posted in
All Recipes, Sweet Treats and tagged berry, berry crumble cake, blackberry, blueberry, Cake, crumble, raspbery, Strawberry, Wholemeal on . July 8, 2015