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–+ servings

Eggless Mixed Berry Crumble Top Muffins / Eggless Mixed Berry Muffins

By Jigna
These muffins are moist, fluffy, slightly crunchy with a crumb top, and incredibly easy to make.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 12 Muffins

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

  1. Mixed Berries: I have used blueberries and chopped strawberries. You can add more berries like raspberries or blackberries.
  2. Milk: Use whole or full-fat milk, or use 2% milk. But do not use fat-free milk or skim milk.
  3. 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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