Mmmmm Muffins. When I want to make sure breakfast is eaten fast, or if I am having someone over for tea, these muffins will most likely be on my table. These muffins aren’t the healthy kind, like bran (although I do enjoy a good bran muffin), these are like having cake for breakfast. I think I actually like these better than cupcakes to be honest. They are so deliciously buttery, and have a perfect crumb. Packed full of fruit, who needs the sweetness of icing ruining the harmony of these flavours. Plus it’s still a muffin, which is a breakfast food, and has fruit. That means I can pretend it has some level of nutrition, and it is still much better than a bowl of sugary cereal. The other thing I love about this recipe is how versatile the batter is, simply use any 1 1/2 cups of fruit you fancy in your muffins. My favourites is actually peach and raspberry, I’d be curious to know if you can find more fruit combinations that I have. I may have mentioned it is Winter in Alberta, so finding a peach with any flavour is difficult, and I didn’t do many preserves this summer as I was baking in a tent instead. Also these are for my girls and I who are having a tea party since there is no school today, and they love strawberry blueberry. (Right now as you picture this perfect scene know that my two year old had three muffins because it stopped her from crying. She was upset the tea was too hot, and then of course when I added the ice cube the tears were because it was too cold. However it was still perfect and lovely). Alright I will stop talking because as I type this I am enjoying a warm muffin, with an obscene amount of butter, and I’d feel a lot less guilty if you had one to enjoy with me.
These muffins are really simple, and as I mentioned up above, very versatile. I always start out by making my streusel topping, you can omit it if you aren’t a fan, but I like the texture and cinnamon flavour it adds. All you need is some cold butter cubed, granulated and brown sugar, flour, salt, and cinnamon. Crumble it all together in a bowl, leaving some larger crumbs, then set it aside while we make the muffins.
To make the muffins, start out by placing the butter and sugar in a large bowl. Using a hand mixer on medium, cream together until light and fluffy.
Once the sugar and butter is incorporated together add in the eggs. Using the hand mixer on medium add one egg and mix until fully incorporated. Add in the second egg and beat until well incorporated. Now add all the dry ingredients together in a small bowl, and mix. In another small bowl (or just right in the measuring cup if you hate extra dishes too) mix the buttermilk and vanilla together.
Now add in about a third of the dry ingredients and mix on low until fully incorporated. Add in half of the milk, mix on low until fully incorporated. Add the next third of the dry ingredients, mix. Pour in the remainder of the milk and mix on low. Now add the remaining dry ingredients and mix until well combined. Your batter should be quite thick, like a really thick pancake batter.
This is when we add the fruit, again your imagination is the limit here, just use 1 1/2 cups of whatever fruit combination you feel like. I am using blueberries, and strawberries that I’ve cut into smaller pieces. Once my fruit is ready I dust it in a generous teaspoon of flour. This helps the fruit stay in place in your muffin instead of sinking to the bottom. It will also prevent the fruit from bleeding to much into the muffin, and changing its colour.
Once your fruit is coated in flour pour it into the muffin batter and, using a silicone spatula, gently fold the fruit into the batter. This will feel like it is never going to happen. Its a thick batter, but I promise if you keep gently folding eventually all the berries will be evenly dispersed. Also they won’t have gotten crushed and turned your muffins purple.
Time to bake in a preheated 375 degree oven. Line a muffin tin with baking cups, or grease and flour each one. Fill each muffin to be even with the pan line, this recipe makes about 14 muffins. I like to make 12 regular sized muffins and about 9 mini muffins. I like the mini muffins, they are the perfect size to toss into a lunch box. In this next picture please ignore my stained muffin tin, its old and well used (I could make a joke here but I feel like we may not know each other well enough yet 😉 ). Anyway they were my Grandma’s muffin tins so they are obviously magic, at least I was sure they were when I young. I feel like the tins have so many years of love and memories in them I really would hate to replace them.
Now get the bowl of streusel topping we made at the start, and sprinkle a little bit on top of each muffin. Bake in the oven at 375 for about 20-25 minutes, I like to turn the tin halfway through baking. Once they are fully baked, you can test using a toothpick, remove from the oven and place on a wire rack to cool.
Enjoy : ) !
For the topping:
1/4 cup all purpose flour
2 tablespoons granulated sugar
2 tablespoons brown sugar, firmly packed
1/2 tsp. ground cinnamon
2 tablespoons cold butter, in pieces
For the muffins:
7 tablespoons butter, at room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
2 1/4 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup blueberries
1/2 cup strawberries
1 teaspoon flour, for tossing with the berries
For the topping:
- In a small bowl add flour, butter, both sugars, and cinnamon
- Using your hands work ingredients together until the mixture resembles coarse crumbs
- Set off to the side while you make the muffins
For the muffins:
- Preheat the oven to 375 degrees
- In a large bowl add the butter and sugar, using a hand mixer on medium, cream the two together until light and fluffy.
- Add in the eggs, one at a time. Beat well after each addition until well blended into your butter mixture.
- In a small bowl place the flour, salt, baking powder, and mix until combined.
- In another small bowl, add the buttermilk and vanilla, stirring to mix together
- Add dry ingredients to the butter mixture in 3 increments, alternating with the buttermilk mixture, and finishing with the dry ingredients.
- Line a muffin tins with 14 baking cups, or make 12 regular muffins and some mini muffins if you are so inclined.
- Spoon the batter into each baking cup until it is level with the rim.
- Sprinkle a little of the topping on each muffin
- Bake in the oven for about 20-25 minutes, or until a toothpick comes out clean. If you are doing mini muffins they will take about 12-15 minutes.
- Once fully baked remove from oven and place the muffins on a wire rack to cool.
Note: These muffins also freeze extremely well. I often will make a batch of all mini muffins and stock up my freezer. I just pull them out the night before and they are ready for lunch boxes the next morning.