Triple Berry Muffin
Makes ~6 large muffins
When you run a cafe, you have to have a delicious signature muffin. We usually use triple berries (yes, we buy them frozen at Costco) or blueberries with this recipe, but you can also make them rhubarb or your fruit of choice. The streusel topping gives a nice crunchy contrast to the chewy dough of the muffin.
6 tablespoons unsalted butter
2/3 cup sugar
2 eggs, room temperature
2 teaspoons vanilla
2 cups plus 2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup buttermilk
1 cup frozen triple berries (blueberries, blackberries & raspberries)
Streusel Topping¼ cup sugar
1 tablespoon all purpose flour
1 tablespoon unsalted butter
1/8 teaspoon cinnamon
pinch of salt
- Preheat oven to 350 F
- To make streusel, add sugar, flour, unsalted butter, cinnamon and salt to small bowl and stir to combine. Set aside.
- In medium bowl, combine flour, baking powder, salt, and cinnamon. Whisk to combine.
- Beat butter and sugar on high speed in standing mixer until light and fluffy. Scrape down sides of bowl. With mixer on low speed, add eggs one at a time. Scrape sides of bowl once or twice while mixing. Add buttermilk, vanilla and berries and mix on medium speed until well combined.
- Add dry ingredients to mixer and mix at low speed until just combined.
- Scoop batter into muffin tins and sprinkle with streusel topping
- Baked in greased muffin tins for 12 minutes at 350F. Rotate and bake 12 more minutes at 325F. Muffins are done when toothpick inserted in center comes out clean.