Hello, remember me? I know, I’ve been away for a bit but hey I’m back in the kitchen lucky for you! To make it up to all of you — I have a dessert that will knock the socks off a’ya and have you forgiving me in no time!
I don’t know about you, but I love everything about streusels, aka, crumb topping (you know, the kind used in coffee cakes, please don’t get me started on coffee cakes – I love me some coffee cake!!!). I love the word streusels, I love the many variations of streusels but I particularly love to EAT anything that contains streusel. You will absolutely flip over these streusel muffins and because berry season is in full force here in south Florida, I decided to combine two of my favorites: blueberry AND raspberry. OMG, I died! Can you stand it?
These babies will have you reaching out for more than one so you’d better start telling yourself from this point on…”I’m only eating one, I’m only eating one”. Yeah, see how well that works out for you once you get a whiff and taste.
The difference in these streusel muffins is the tender crumb they have. Most muffins and/or streusels if done incorrectly will have a dry crumb and turn out to be more like hockey pucks. These are different for a variety of reasons: First, I macerated the raspberries (yes I know what you’re thinking – gloopy fruit? – No, the muffins don’t come out gloopy just trust me on this one) and then the addition of yogurt to your batter creates the moistest (is that a word?) muffin ever!
Surprise the people you love by putting these babies on your agenda of things to make. They are so easy to prepare, so delicious to have with a cup of coffee, tea, milk or on its own.
What are you waiting for (wait – isn’t that a song)?? Never mind just go make them!
- 1-8 oz. container yogurt (plain or greek)
- ¾ cup sugar
- ⅓ cup vegetable or canola oil
- ¼ cup milk
- 2 large eggs (beaten)
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries, fresh or frozen
- 1 cup raspberries, fresh or frozen
- ¼ cup granulated sugar (in addition to the ¾ cups of sugar above)
- ¼ cup all-purpose flour (in addition to the 2 cups of flour above)
- ½ cup all-purpose flour
- 1 cup firmly packed brown sugar
- ½ tsp. cinnamon
- ½ cup (1 stick) butter
- ¼ cup granulated sugar
- 1 cup raspberries, fresh or frozen
- Mix berries with sugar and put to the side for at least 10 minutes or until you see that the sugar has been released from the berries (you may put these in the microwave for 30 seconds if you are in a hurry). You do not need them to be over-syrupy, you just want enough syrup to add to your batter to give it a "pretty" color and add a bit of the taste of raspberry.
- ¼ cup flour
- 1 cup blueberries
- You fold your blueberries in the flour so that they: 1) do not sink to the bottom of the batter and 2) so that they do not turn your batter blue, unless of course, you WANT your muffins to have a blue look to them.
- Preheat oven to 350º. Lightly grease or spray your muffin pan or line them with baking cups.
- Stir together the flour, brown sugar, and cinnamon. Cut in the butter with a pastry blender or two forks, until crumbly. Set aside. (you may have leftovers, but I'd rather have a lot of streusel, than too little - save what you have to do any batch of muffins).
- In a large bowl combine yogurt, sugar, oil and milk; stir to mix well. Combine in your beaten eggs and stir until combined.
- Combine flour, baking powder, baking soda and salt in a medium bowl; mix well. Stir flour mixture into yogurt mixture until well combined then GENTLY fold in your berries (DO NOT OVER-MIX).
- Pour about ⅔ of batter into each muffin tin. Sprinkle muffin tops with streusel mixture.
- Bake until golden about 20-25 minutes or until a toothpick inserted near the center of the muffins comes out clean.
- Remove tray from oven and cool slightly on a wire rack then remove muffins and finish cooling them on rack.