Baking · Muffin

Almond Poppy Berries Muffin

Tender, nutty, and bursting with berries. The kind of muffin worth waking up early for on a Saturday.

Ingredients

Crumb Topping

• 60g all-purpose flour
• 16g cornstarch
• 52g brown sugar
• 50g granulated sugar
• 90g salted butter, melted

Muffins

• 115g unsalted butter, melted
• 200g granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp almond extract
• 315g all-purpose flour
• 2 large eggs
• 225g frozen mixed berries (do not thaw)
• 240g buttermilk
• 65g sour cream
• 28g neutral oil
• 35g poppy seeds

Recipe from @iramsfoodstory

Method

1. 1 Preheat oven to 425°F. Line or grease a muffin tin.
2. 2 Whisk melted butter and sugar until combined. Add eggs and whisk for 2–3 minutes until slightly pale.
3. 3 Mix in buttermilk, sour cream, oil, and almond extract until smooth.
4. 4 In another bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
5. 5 Reserve 30g of the dry mixture, then combine the remaining dry ingredients with the wet ingredients. Mix just until combined.
6. 6 Toss frozen berries with the reserved flour mixture and gently fold into the batter.
7. 7 For the crumb topping, rub butter, sugar, flour, and cornstarch together until crumbly.
8. 8 Fill muffin cups almost to the top and generously add crumb topping.
9. 9 Bake 5 minutes at 425°F, then reduce oven to 375°F (without opening the door) and bake 30–40 minutes more, until a toothpick comes out clean.
10. 10 Cool 5 minutes before removing from pan.