These Berry Muffins with Cinnamon Streusel Topping are the perfect end of the summer treat. Easy to make, delicious, moist and so convenient for busy mornings.
Make these Berry Muffins with Cinnamon Streusel in advance and enjoy them with coffee or a to-go snack. Fall is around the corner and we’re trying to enjoy summer as much as possible, obviously we are making a lot of summer desserts. Baking season approaches and definitely I’m starting baking using the last summer fruits of the season. For instance these muffins made with homegrown blueberries and wild blackberries from my backyard.
These Berry Muffins with Streusel Topping are the perfect homemade breakfast or snack. The cinnamon brown sugar streusel topping makes them melt in your mouth. You can also use this delicious cinnamon sugar streusel topping recipe for making other muffins like my Healthy Banana Nut Muffins
If you’ve tried my Chocolate-Filled Banana Muffins recipe or my Healthy Chocolate Amaretto Cupcakes, you know that baking muffins and cupcakes are my favorite thing. Why? Because they’re easy to make, delicious to eat, and the flavors are endless. Plus, they always look so cute. My family always loves a batch of fresh muffins in the morning.
Check out my Vegan Chocolate Banana Bread Tutorial on YouTube
When it comes to muffins of course berries hold the crown among all the flavors. For me, muffins call for a delicious topping instead of the frosting on cupcakes. This recipe can be used with other fruits as well and also you can make it a loaf. You can find other loaf recipes here on my blog like my Berry Whipped Cream Pound Cake and One Bowl Chocolate Chip Banana Bread. I used homegrown and wild berries, but you can totally replace it for store-bought berries. Although you should definitely support your local farmer’s markets.
These muffins are:
- Easy to prepare
- You can add more berries and nuts
- Moist and buttery
- Spongy and soft
- Tall muffin tops
- The topping is scrumptious
How to Make the Best Wild Berry Muffins with Streusel Topping
This recipe calls for easy ingredients, no tricks, or complicated steps. In conclusion you only need a few bowls, measuring cups, and a mixer (hand mixer works fine), which is perfect to feed your family in the morning.
- Use room temperature ingredients.
- Whisk the dry ingredients and set aside.
- Mix the wet ingredients carefully, without over mixing.
- Combine and add milk. Starting and finishing with the dry ingredients.
- Spoon into muffin pan.
- Add streusel topping and bake.
- Make sure your batter is thick.
- Fill the muffin tins to the top.
- Bake the muffins for five minutes at 425 degrees. Then lower the temperature on the recipe. This will lift up the muffin tops. When the temperature is lower it will cook the center of the muffins without burning the streusel topping.
As I always mention in my recipes feel free to replace any of the ingredients on this recipe.
In conclusion If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Berry Muffins with Cinnamon Streusel Topping
Cinnamon Streusel Topping
- 1 – 1/4 cups Brown Sugar Light
- 1/2 cup Walnuts Chopped
- 1/2 tsp Cinnamon Ground
- 1 – 3/4 cups All Purpose Flour Unbleached
- 1 tsp Baking Soda
- 1 sp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Butter Unsalted
- 1/4 cup Brown Sugar Light
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 1/2 cup Full Fat Sour Cream **See notes for vegan alternative
- 1 – 1/2 tsp Vanilla Extract
- 1/4 cup Milk or Almond Milk I used Almond milk
- 1 – 1/2 cups Berries
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Set aside.
- Mix all of the streusel ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- Using a handheld or stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until fluffy and creamy, about 4 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined.
- With the mixer running on low speed, add the dry ingredients and milk, alternating while adding. Starting and finishing with the dry ingredient mixture.
- Beat until no lumps remains but be careful do not over mix. Fold into berries.
- Spoon the batter into liners, filling them all the way to the top. Top each with streusel, gently pressing it down into the surface so it sticks.
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F.
- Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.