Bakery-Style Mixed Berry Muffins with Crumb Topping

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Oversized, bakery-style mixed berry muffins packed with juicy berries and topped with a thick and buttery coffee cake crumble.

Prep Time10

Cook Time28

Course: Muffin recipes

Cuisine: American

Servings: muffins

Calories: 462kcal

Author: Cheryl Bennett

6 tablespoons unsalted butter, melted and cooled 85g
¾ cup granulated sugar 150g
¾ cup plain yogurt (not Greek) 180mL (or sour cream), room temperature
2 eggs room temperature
1 teaspoon vanilla extract or vanilla bean paste
½ teaspoon almond extract
2 cups all-purpose flour 240g
½ teaspoon kosher salt
½ teaspoon baking soda
2 teaspoons baking powder
1 ½ cups berries *Heaping 1 1/2 cups - mixed blueberries, blackberries and raspberries. I used 1/2 cup of each berry.

In a small mixing bowl, combine the flour, brown sugar, salt and cardamom. Stir together until well combined.
Pour melted butter over the mixture, and stir with a fork until large clumps form. Try not to break up the clumps - this is what you want. Place in refrigerator while you make the muffin batter.

Preheat oven to 375°F / 190°C / Gas Mark 5.
If desired, place berries in the freezer to firm up while you are making the muffin batter. *This helps to firm them up just slightly to prevent breaking while folding them into batter. They will not be fully frozen.
Line a muffin tin with 9 paper liners.
In a medium mixing bowl, whisk together melted butter, sugar, yogurt, eggs, almond and vanilla extracts. Set aside.
In a separate medium bowl, combine flour, salt, baking powder,and baking soda.
Pour wet ingredients into flour mixture and fold with a rubber spatula to combine.
Drop 2 tablespoons of batter into the bottom of each muffin liner.
Gently fold the berries into the remaining batter and fill muffin cups 2/3 full.
Generously top with the crumb topping, bake for 25 – 30 minutes, rotating the pan halfway through to ensure even baking. Test muffins with a wooden skewer, and when only a few moist crumbs are attached, remove from oven.
(Check with a tester around 22 minutes, especially if your oven runs hot)
Cool muffins in the muffin pan for 5 minutes before removing from pan, then place on cooling rack to cool completely.

Store crumble topping mixture in the refrigerator until ready to use. If you have sandy bits at the bottom of the bowl, squeeze them together in your hand to make a larger crumb.
Don't skip my method of placing a bit of plain batter at the bottom of the muffin cup.
The tulip-style liners lend support as the muffins rise, resulting in tall, bakery-style muffins.