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A breakfast treat that is super-moist, with a crunchy, buttery streusel.
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Why It Works
- Swapping brown sugar for white adds a rich, molasses flavor.
- Using yogurt adds tang and moisture, while the topping gives everything a sweet crunch.
I was looking to come up with a mixed berry variation for a muffin that I developed for my recent cookbook,One Bowl Baking, and follows is a brief rundown of how to make a few slight changes to a recipe to give it a fresh look.
"Topped with a crunchy buttery streusel, my goal was to create a berry crisp in muffin form."
When developing recipes, I find the easiest way to come up with a new slant on a dessert recipe without having to mess around with too many of the structural ingredients is to look at the sugar. A simple switcheroo of white sugar to brown (or vice versa) is an easy makeover. So I took one of my basic white muffins (Peaches and Cream) and swapped out all of the granulated sugar for light brown. Topped with a crunchy buttery streusel, my goal was to create a berry crisp in muffin form.
Looking at the beautiful pint of juicy berries in front of me, I got inspired to take the renovation just one step further by using tangy yogurt for the dairy in the muffin batter. OK, I'll be honest—I forgot to buy milk and I only had yogurt in my fridge. Easy enough but there's just one twist: yogurt and brown sugar are acidic. So to balance out the acidity in the batter, the leavener had to be adjusted. In this case, a small amount of baking soda took the place for what had been previously all baking powder.
Now in a structured recipe testing environment, you'd do it the right way and test each change one by one. But I'm an impatient baker, so after folding in the berries and sprinkling on the buttery streusel, I set the muffins in the oven and crossed my fingers (definitely not scientific). Luck was on my side, however. These muffins were gorgeous. Berry moist, oh-so-tender, and with a hint of molasses from the brown sugar, these are one of my favorite new coffee house treats.
December 2013
Recipe Details
Brown Sugar Berry Crumble Muffins Recipe
Prep20 mins
Cook25 mins
Active15 mins
Cooling Time15 mins
Total60 mins
Serves12 muffins
Ingredients
For the Batter:
8 tablespoons (4 ounces) unsalted butter, softened
1 cup (7 ounces) packedlight brown sugar
1/2 teaspoon salt
2 large eggs
1/2 cup yogurt (or sour cream)
1 teaspoon vanilla extract
1 3/4 cups (8 3/4 ounces)all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 3/4 cups berries (blackberries, blueberries)
For the Crumble:
1/2 cup (2 1/2 ounces)all-purpose flour
1/4 cup (1 3/4 ounces)packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons (2 ounces) unsalted butter, softened
Directions
For the muffins: Adjust oven rack to upper middle position and preheat to 375°F (190°C). Grease a 12-cup muffin pan (or line with cupcake cups). For the batter, stir butter, brown sugar, and salt in large bowl until creamy. Stir in eggs, one at a time until combined. Stir in yogurt and vanilla.
Add flour, baking powder, and baking soda to bowl. Stir until just combined. Stir in berries. Divide batter evenly between cups.
For the crumble: Combine flour, brown sugar, salt, and cinnamon in same unwashed bowl. Mix in butter with fingertips until moistened and crumbly. Scatter over muffins. Bake until golden and just set, about 23 minutes. Let cool in pan 15 minutes, then transfer to wire rack to cool.
Special Equipment
Standard size muffin pan
Read More
- Raisin Bran Muffins
- Easy One-Bowl Oatmeal Cookies
- Muffins
- Blackberry
- Blueberry
- Mother's Day
| Nutrition Facts (per serving) | |
|---|---|
| 306 | Calories |
| 13g | Fat |
| 44g | Carbs |
| 5g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 306 |
| % Daily Value* | |
| Total Fat 13g | 16% |
| Saturated Fat 8g | 38% |
| Cholesterol 62mg | 21% |
| Sodium 246mg | 11% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 2g | 6% |
| Total Sugars 22g | |
| Protein 5g | |
| Vitamin C 6mg | 31% |
| Calcium 85mg | 7% |
| Iron 2mg | 9% |
| Potassium 122mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
