Eggless Mixed Berry Crumble Top Muffins, my new favorite! These muffins are soft, buttery, moist, and deliciously juicy with bursting berries. The streusel topping adds a sugary and buttery crunch to the muffins. Mixed berry muffins are easy enough to have as a weekday breakfast or weekend brunch. Or enjoy it with your afternoon tea!
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About Eggless Mixed Berry Crumble Top Muffins
I wanted to make muffins with crumb toppings for so long. I made them a couple of times, but somehow, I couldn’t make it to my blog. But now it’s a season of berries, and so it’s high time to post a mixed berry muffin recipe.
The crumb topping is sugary, buttery, and slightly crunchy. And the crumble top is so complementary to the light, fluffy, and moist mixed berry muffins.
- Flavor: The muffins are sweet with a vanilla flavor and are full of strawberries and blueberries. So while there is a mild vanilla flavor, they are bursting with sweet and tart juicy flavors of berries. And the crumble top adds a pleasant sugary and buttery crunch to these muffins.
- Texture: Eggless mixed berry muffins are fluffy, tender, and I would even call them cake-like muffins. The muffins are moist, light, and have soft crumbs, while the tops have slightly crunchy streusel.
- Straightforward: The recipe is manageable and even simple, and easy for beginner bakers. We require very straightforward ingredients, and mixing batter is pretty simple and quick.
- Equipment: There is no need for any electric mixer to make the muffin batter. All you need is mixing bowls, a whisk, and a spatula.
Ingredients
- All-Purpose Flour: I have used organic unbleached all-purpose flour to make these delicious muffins. If you don’t have organic, use the regular one.
- Granulated Sugar: One cup of sugar is sufficient to make these muffins moderately sweet. And not to forget about the crumb topping, which is also sugary. But you can use ¾ cup sugar for less sweetness or a little more to make it extra sweet.
- Baking Powder and Baking Soda: They are essential as leavening agents and make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
- Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. If heating in the pan over the stovetop, heat the butter only until it just starts melting.
- Milk: Use whole milk if possible, but 2% milk will also work. However, do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for few seconds to bring it to room temperature.
- Sour cream or Yogurt: Either one can work! Use full-fat sour cream or yogurt. Plain yogurt can work, either store-bought or homemade. Sour cream or yogurt should also be at room temperature. Otherwise, while mixing it with butter, the butter will get cold and start curdling.
- Mixed Berries: I have used blueberries and strawberries to make these muffins. But you can also use other berries like blackberries or raspberries.
Crumb Topping
Making crumbs for toppings is straightforward, and it tastes incredible with berry muffins. Crumble top adds a slight crunch to the soft and moist muffins. Also, it enhances the buttery flavor of the muffins. You can add as little as you prefer or sprinkle it on the top liberally for a more buttery and sugary crunch.
Step by Step Directions
Prepare The Crumble Topping:
- In a bowl, combine the flour, butter, sugar, baking powder, and salt.
- Mix with a fork until large, buttery crumbs form. Set aside.
Baking The Mixed Berry Muffins:
- Preheat the oven to 425° F.
- Grease the muffin pan with non-stick oil spray or line with paper liners.
- If you use paper liners, also grease the liners lightly. Set aside.
- Rinse the berries and allow them to dry completely. Chop the strawberries and mix them with blueberries.
- We can also use other berries like raspberries or blackberries.
- In a small saucepan over low heat, melt the butter or melt in the microwave for about 30 seconds on high. Set aside to cool.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
- Add the berries and mix gently to coat the berries with the flour mixture.
- In a separate bowl, whisk together butter, sour cream, milk, and vanilla.
- Add wet ingredients into dry and mix until just combined.
- Be gentle with berries.
- Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
- Fill each muffin tin all the way up to the top.
- Sprinkle the crumble topping over the top.
- Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
- Continue baking for 16-18 minutes or until the cake tester inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions:
- Mixed berry muffins are perfect to have in breakfast. It tastes delicious with some butter spread on it. We can also have it as a snack or a dessert post-dinner.
- These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.
Helpful Tips
- Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless mixed berry crumble-top muffins will rise well and have nice domed muffin tops.
- Instead of fresh, we can also use frozen berries. If using frozen berries, add them in the batter as frozen, do not thaw.
- If you don’t have sour cream or plain yogurt, use the same amount of buttermilk. We can also use unsweetened vanilla yogurt instead of plain.
- Add ground cinnamon in the crumble top mixture to make muffins more flavorful. Double the ingredients for crumble mixture if you prefer your muffins with lots of crumb topping.
- Instead of 12 regular muffins, you can also make six jumbo muffins. For jumbo muffins, increase the baking time to 25-28 minutes; initially, 5 minutes at 425° F and then at 350° F for20-23 minutes or until the cake tester inserted in the center comes out clean.
Frequently Asked Questions
Why My Muffins are Dense and/or Dry?
While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops the gluten destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan and resulting in the dry muffins.
Why Do My Muffins Stick To The Paper Liners?
Sometimes even if we use paper liners to make muffins, muffins still stick to the liners; it’s hard to remove them. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins (like I always do), make sure to grease the muffin tins well.
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Recipe Card
Eggless Mixed Berry Crumble Top Muffins / Eggless Mixed Berry Muffins
These muffins are moist, fluffy, slightly crunchy with a crumb top, and incredibly easy to make.
Ingredients
For Mixed Berry Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter melted and slightly cooled
- ⅔ cup milk
- 1 cup sour cream or plain yogurt
- 1 teaspoon pure vanilla
- 1 & ½ cup mixed berries (I have used strawberries and blueberries)
For Crumble Topping:
- ½ cup all-purpose flour
- 3 tablespoon golden or brown sugar
- 3 tablespoon butter melted and slightly cooled
- ¼ teaspoon baking powder
- A pinch of salt
Instructions
Prepare The Crumble Topping:
- In a bowl, combine the flour, butter, sugar, baking powder, and salt. Mix with a fork until large, buttery crumbs form. Set aside.
Baking The Mixed Berry Muffins:
- Preheat the oven to 425° F.
- Grease the muffin pan with non-stick oil spray or line with paper liners, set aside.
- In a small saucepan over low heat, melt the butter or melt in the microwave for about 30 seconds on high. Set aside to cool.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
- Add the berries and mix gently to coat the berries with the flour mixture. I have used blueberries and chopped strawberries. You can use any combination of berries of your choice.
- In a separate bowl, whisk together butter, sour cream, milk, and vanilla.
- Add wet ingredients into dry and mix until just combined. Be gentle with berries.
- Use the ice cream scoop to divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
- Sprinkle the crumble topping over the top.
- Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
- Continue baking for 16-18 minutes or until the cake tester inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let them cool completely before serving.
Notes
- Mixed Berries: I have used blueberries and chopped strawberries. You can add more berries like raspberries or blackberries.
- Milk: Use whole or full-fat milk, or use 2% milk. But do not use fat-free milk or skim milk.
- Sour Cream or Yogurt: Either one you use, make sure to take full-fat variety. Using low-fat or fat-free sour cream or yogurt will result in less creamy and moist muffins.
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Jojo says
Is it plain yogurt or greek yogurt?
Jigna says
Use plain yogurt, but if you have only Greek yogurt, you can use that too.