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Learn how to make delicious nuts and berries muffins that come together with simple pantry ingredients.

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.
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 standard 12 cup muffin tray


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


  • 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
Keyword baking, coffee cake, muffin