Nuts & berries coffee cake muffins
A sugared, crisped muffin top studded with sweet and crunchy nuts sits on a fluffy coffee cake base. Take a bite and be surprised by a warm burst of berries and melted cinnamon sugar.
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 standard 12 cup muffin tray
Ingredients
For batter
- 1 cup (220g) oil
- 2 eggs, beaten
- 1 tsp vanilla (optional)
- 1 cup (240g) milk or milk substitute
- 3/4 cup (150g) granulated sugar
- 3 cups (375g) flour
- 1 tbsp baking powder
- 1/2 tsp salt
For crumble and toppings
- 1 cup (200g) brown sugar
- 1 tsp ground cinnamon
- 1/4 cup (60g) melted margarine or butter
- 1 cup mixed frozen berries
- 1/2 cup chopped nuts
Instructions
- Preheat oven to 350°F and line or grease muffin tray
- Combine brown sugar and cinnamon in a small bowl to create crumble
- Mix wet ingredients – oil, milk, eggs, vanilla – in a medium mixing bowl
- Mix dry ingredients – flour, sugar, salt, baking powder – in a large mixing bowl
- Pour wet ingredients into dry ingredients and whisk until just combined. The batter should be quite sticky
- Fill each muffin cup halfway with batter, then press 3-5 frozen berries on top. Sprinkle with a generous layer of crumble
- Fill muffin cup up to the top, then press in a small spoonful of chopped nuts on top. Sprinkle with another generous layer of crumble. Drizzle with melted margarine or butter until crumble is saturated.
- Bake for 25-30 minutes until light golden and toothpick comes out clean (there may be some berry juice), then remove from oven and let cool