Mixed Berry Streusel Muffins

Jul 8th

“Becca… these raspberries will GO BAD if you don’t eat them TOMORROW MORNING. We are at SEA LEVEL”. Says my mom, obviously.

She also has passed on this weird obligatory longing to use buttermilk if it’s in the fridge; I must bake with it immediately. I went looking around the good old Internet and found a recipe for berry muffins that had buttermilk in them. And a streusel topping? Heck yes. I changed it a decent amount due to ingredients on hand, and I’m muy contento with the results.

Also, you will notice my technique for adding the berries; it’s slightly O.C.D. but totally worth it. Who wants a muffin where the berries are all mashed up and the batter is blue? Not me. Adding them this way will ensure a pretty pretty end result.

Mixed Berry Streusel Muffins

Topping:

1/4 c. flour

2 tbsp. butter, softened

2 tbsp. evaporated cane juice

2 tbsp. finely chopped almonds

pinch cinnamon

Muffin:

2 c. flour

2/3 c. evaporated cane juice

2 tsp. baking powder

1//2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 eggs

8 tbsp. (1 stick) butter, melted and slightly cooled

1 c. buttermilk

zest of one lemon

3/4 c. raspberries

3/4 c. blueberries

*I used evaporated cane juice because it was on hand, feel free to use sugar.

*You could sub out the almonds or use another nut just as easily.

*You could sub the berries to your heart’s content, just use 1 1/2 c. total

1. Preheat oven to 400 degrees.

2. Mix flour, sugar, almonds, and cinnamon in a small bowl.

3. Using a fork, mash in the softened butter until the mixture looks clumpy but totally combined. Set aside.

4. Whisk together dry ingredients in a medium bowl (flour, sugar, leavening agents, salt, cinnamon).

Why do we need both of these leavening agents? Baking powder has a powdered acid in it, so it will rise with the addition of liquid. Baking SODA on the other hand, needs liquid AND an acidic ingredient to work. In this case, we have lemon zest AND buttermilk, both highly acidic. When a recipe calls for only baking powder, you will notice there is nothing acidic in the batter.

5. Whisk eggs and melted (and cooled) butter. You want the butter to cool slightly so it doesn’t cook your eggs.

6. Whisk in buttermilk and lemon zest.

7. Gently fold dry ingredients into wet, being very careful not to over-mix (batter should be lumpy).

8. Line a 12 c. muffin tin with liners.

9. Put a spoonful of batter into each cup. Add a few berries.

10. Top with more batter. Add the rest of the berries.

11. Top with any remaining batter.

12. Cover each muffin with streusel topping.

13. Bake for 20-22 minutes or until lightly golden.

14. Cool in pan about 10 minutes. Remove carefully and let cool completely on wire rack. Will keep at room temp (in air tight container) for several days.

Husband approval: he ate three within about 4 minutes of them coming out of the oven. He may have burnt his mouth.

Mixed Berry Streusel Muffins

Topping:

1/4 c. flour

2 tbsp. butter, softened

2 tbsp. evaporated cane juice

2 tbsp. finely chopped almonds

pinch cinnamon

Muffin:

2 c. flour

2/3 c. evaporated cane juice

2 tsp. baking powder

1//2 tsp. baking soda

1/2 tsp. salt

1/4. tsp. cinnamon

2 eggs

8 tbsp. (1 stick) butter, melted and slightly cooled

1 c. buttermilk

zest of one lemon

3/4 c. raspberries

3/4 c. blueberries

*I used evaporated cane juice because it was on hand, feel free to use sugar.

*You could sub out the almonds or use another nut just as easily.

*You could sub the berries to your heart’s content, just use 1 1/2 c. total

1. Preheat oven to 400 degrees.

2. Mix flour, sugar, almonds, and cinnamon in a small bowl.

3. Using a fork, mash in the softened butter until the mixture looks clumpy but totally combined. Set aside.

4. Whisk together dry ingredients in a medium bowl (flour, sugar, leavening agents, salt, cinnamon).

5. Whisk eggs and melted (and cooled) butter. You want the butter to cool slightly so it doesn’t cook your eggs.

6. Whisk in buttermilk and lemon zest.

7. Gently fold dry ingredients into wet, being very careful not to overmix (batter should be lumpy).

8. Line a 12 c. muffin tin with liners.

9. Put a spoonful of batter into each cup. Add a few berries.

10. Top with more batter. Add the rest of the berries.

11. Top with any remaining batter.

12. Cover each muffin with streusel topping.

13. Bake for 20-22 minutes.

14. Cool 10 minutes in pan. Remove carefully and cool completely on wire rack. Should keep at room temp (in an air tight container) for several days.

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