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Double Berry Crumb Muffins

  • 12 muffins
    Yield
  • 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.

Ingredients

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

Nutrition Facts

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