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Double Berry Crumb Muffins

  • 12 muffins
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe comes from the Tate's Bake Shop Cookbook. I adapted this recipe in two ways-- since fresh berries are out of season, I used frozen without any problems. Since I freeze olallieberies (I live in California), I substituted those instead of blackberries and raspberries. The muffins were very moist and not too sweet. The crunch of the pecan streusel with a touch of fresh orange zest has made these muffins my new favorites. I also doubled the recipe and make one beautiful tea loaf.


Crumb Topping:
¼ cup firmly packed dark or light brown sugar
¼ cup all-purpose flour (I only use unbleached)
cup chopped pecans
2 Tablespoons butter, melted
teaspoons grated orange zest
Muffin Batter
cups all-purpose flour (I used unbleached)
½ cup sugar
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup milk
½ cup salted butter, melted
1 large egg
1 cup blackberries, (cut them in half if they are large)
1 cup raspberries
NOTE: I used 2 cups frozen berries with no problems
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Nutrition Facts

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Preheat the oven to 400F. Great 3x 1 1/2 inch muffin cups. NOTE: I used large muffin liners and made 8 large muffins. To make the topping: In a small bowl, combine the sugar, flour, pecans, butter ad orange zest. Mit it together until it is crumbly. Set aside. To make the batter: In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a sepraate small bowl combine the milk, butter and egg. Add the milk mixture to the dry ingredients and fold them in. Fold in the berries and spoon the battter equally into the prepared muffin cups. Spoon the crumb mixture evenly on top of each muffin. Bake for 20 minutes or until a cake tester or toothpick inserted in the center of one muffin comes out clean and the top is golden brown. NOTE: I doubled the recipe and baked on small loaf, in addition to the muffins. It turned out beautifully.

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