Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Berry Muffins with Buttery Crumble and a Hint of Lemon - photo 1
← Recipes

Berry Muffins with Buttery Crumble and a Hint of Lemon

Desserts Cakes and Bakes Desserts for Kids 45 min Easy 11 wyświetleń ~16.52 PLN - (0)
Rate:
(0)

Description

Here is a recipe for perfect muffins – moist and fluffy on the inside, with juicy berries that burst with flavor in every bite, topped with a crunchy, golden crumble with a buttery aroma. The addition of freshly grated lemon zest in the batter and crumble balances the sweetness and gives the whole thing a refreshing character. These muffins are the essence of homemade baking – simple to prepare yet incredibly impressive. They are perfect for a lazy breakfast, as a sweet snack with coffee or tea, and also as a treat for kids. They look appetizing, with purple spots from the berries peeking through the golden batter and a thick layer of rustic crumble. Served warm, they tempt with the aroma of butter, vanilla, and citrus that fills the entire kitchen.

Składniki (13)

Servings:
12
  • Mąka pszenna tortowa typ 450 330 g
  • Cukier biały drobny 100 g
  • Demerara brown sugar 50 g
  • Baking powder 10 g
  • Egg 1 szt.
  • Milk 3.2% 125 ml
  • Rapeseed oil 80 g
  • Thick natural yogurt 60 g
  • Berries 150 g
  • Lemon 1.3 szt.
  • Masło extra 82% 50 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 5 g
💰 Szacowany koszt dania: ~16.52 PLN (1.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the crumble

1

Start by preparing the crumble. In a medium-sized bowl, place 80g of all-purpose flour and 50g of brown sugar. Add the zest of half a lemon. Mix the dry ingredients with a fork to evenly distribute the lemon zest.

Ingredients: Mąka pszenna tortowa typ 450, Demerara brown sugar, Lemon
Use a fine grater (zester type) to grate only the yellow part of the lemon peel – the white part (albedo) is bitter. Thoroughly mixing the dry ingredients is the key to a good crumble.
2

Take 50g of very cold butter out of the fridge. Cut it into small cubes (about 1x1 cm) and add it to the bowl with the dry ingredients. Now the most important step: using your fingertips, quickly rub the butter into the flour and sugar. Make movements as if you were 'pinching' the ingredients. Continue until you have clumps that resemble wet sand with larger crumbs.

Ingredients: Masło extra 82%
The key is to work quickly and with cold hands so that the butter doesn't melt. Warm butter will create a uniform mixture instead of a crumbly topping. If you have warm hands, you can use a pastry cutter.
3

When the crumble reaches the desired consistency, place the bowl in the refrigerator while preparing the muffin batter. Chilling the crumble will cause the butter in it to harden, so it won't melt immediately in the oven and will be crunchier after baking.

The minimum cooling time is 15 minutes. You can prepare the crumble even a day in advance and store it in the refrigerator in a sealed container.

Preparing the muffin batter

4

Preheat the oven to 180°C (fan) or 200°C (top and bottom heat). Prepare a muffin pan for 12 cups by lining each cup with a paper liner. If you don't have liners, you can grease the cups with butter and dust with flour.

Setting the rack in the middle position of the oven ensures even baking. Preparing the pan at the beginning is a good habit that helps avoid situations where the finished cake has to wait for the pan.
5

In a large bowl, combine the dry ingredients: 250g of all-purpose flour, 100g of white sugar, 10g of baking powder (2 level teaspoons), and a pinch of salt. Use a whisk to thoroughly mix and aerate the ingredients. This will ensure the baking powder is evenly distributed, and the muffins will be fluffy.

Ingredients: Mąka pszenna tortowa typ 450, Cukier biały drobny, Baking powder, Salt
Sifting flour through a sieve is not necessary, but it is recommended if the flour is compacted. Aerating the dry ingredients is the secret to light baked goods.
6

In a second, smaller bowl, combine the wet ingredients. Crack the egg and lightly beat it with a fork. Add 125 ml of milk, 80 ml of oil, 60 g of thick natural yogurt, and the zest from the other half of the lemon. If using, add 1 teaspoon of vanilla extract now. Mix everything with a whisk just until the ingredients come together into a smooth, liquid mixture.

Ingredients: Egg, Milk 3.2%, Rapeseed oil, Thick natural yogurt, Lemon, Vanilla extract
Make sure that the wet ingredients (egg, milk, yogurt) are at room temperature. This will make it easier to combine them and prevent the batter from curdling. Taking them out of the fridge 30 minutes before you start working will be enough.
7

Pour the entire contents of the bowl with wet ingredients into the bowl with dry ingredients. Now the most important rule of making muffins: mix as briefly as possible! Using a wooden spoon or silicone spatula, gently mix only until the ingredients are combined. The batter should have a lumpy consistency – this is normal and desirable.

The most common mistake is mixing the batter too long and too vigorously. This leads to gluten development, which makes the muffins tough, dense, and rubbery after baking. A few visible lumps of flour are fine!
8

Add 150g of berries to the batter. If you are using frozen berries, do not thaw them beforehand. Gently mix them into the batter with a spatula, making 2-3 movements. The goal is to have the berries evenly distributed, but without overmixing.

Ingredients: Berries
To prevent the berries (especially frozen ones) from sinking to the bottom of the muffins, you can toss them in a tablespoon of flour before adding them to the batter. Mix very gently to avoid crushing the fruit and coloring the entire batter purple.

Baking

9

Using an ice cream scoop or two regular spoons, fill the prepared cupcake liners with the batter. Fill them to about 3/4 full. This will give the muffins room to rise and form a delicious 'cap'.

An ice cream scoop is a great tool for portioning muffin batter – it allows you to place equal amounts into each cupcake liner, ensuring they all bake at the same time.
10

Take the chilled crumble out of the fridge. Generously sprinkle the top of each muffin. Don't hold back on the crumble – the more, the tastier! Gently press it into the batter so it sticks during baking.

Sprinkle the crumble evenly, trying to cover the entire surface of the cake in the paper liner. It will create a crispy and golden crust.
11

Place the mold in the preheated oven. Bake for about 20-25 minutes. The muffins are ready when they have risen beautifully and the crumble on top is golden brown. The smell in the kitchen will be amazing!

Every oven is different, so start checking the muffins after 20 minutes. If the crumble starts to brown too quickly, you can loosely cover the pan with a sheet of aluminum foil for the last 5 minutes of baking.
12

To check if the muffins are baked through, perform the 'toothpick test'. Insert a wooden skewer into the center of one of the muffins. If the skewer comes out dry (without any traces of raw batter), the muffins are ready. If there is wet batter on it, bake for another 3-5 minutes and repeat the test.

Be careful not to hit a berry with the stick, as its juice can give a false 'wet' cake result. It's best to check in a spot where the fruit is not visible.
13

Remove the pan from the oven and let it sit for 5 minutes. After that, carefully remove the hot muffins from the cups and transfer them to a metal rack to cool completely. Leaving them in the pan would cause the bottoms to become soggy from steam.

Use kitchen gloves to remove the pan and muffins. To transfer the muffins to a rack, you can use two spoons or a small spatula to avoid burning yourself.

Fun Fact

💡

Muffins, as we know them today, became popular in the United States in the 19th century thanks to the development of baking powder. Earlier versions were flatter, yeast-based cakes. The name 'muffin' likely comes from the French word 'moufflet' meaning soft bread.

Best for

Niedzielne śniadanie Podwieczorek do kawy Przekąska do szkoły lub pracy Piknik Przyjęcie dla dzieci

Tips

🍽️ Serving

Muffins taste best on the day they are baked, slightly warm. They can be served on their own or with a dollop of thick yogurt, sour cream, or a scoop of vanilla ice cream. They pair wonderfully with a glass of cold milk or a cup of aromatic coffee.

🥡 Storage

Once completely cooled, store the muffins in an airtight container at room temperature for 2-3 days. To extend their freshness, they can be frozen. Wrap each muffin individually in plastic wrap and place them in a ziplock bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature or heat briefly in the microwave.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Chocolate Cake with Nuts 90 min

Chocolate Cake with Nuts

Christmas Eve Dinner
Blogger's Cake: Pixel Sponge with Vanilla-Caramel Cream and Crispy Chocolate Layer 90 min

Blogger's Cake: Pixel Sponge with Vanilla-...

Cakes and Bakes
Moist chocolate cake with coffee-butter-salt glaze and almond crumble 90 min

Moist chocolate cake with coffee-butter-sa...

Cakes and Bakes
Christmas Gingerbread Cake with Orange-Cream Cheese Frosting and Chocolate Glaze 150 min

Christmas Gingerbread Cake with Orange-Cre...

Cakes and Bakes
Creamy vanilla ice cream with salted caramel and toasted pecans (no machine) 60 min

Creamy vanilla ice cream with salted caram...

Desserts
Layered Apple Pie Sweet Blog with Mascarpone Cream and Almond Crumble 90 min

Layered Apple Pie Sweet Blog with Mascarpo...

Cakes and Bakes

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts for Kids
Desserts for Kids in: For Kids

Desserts for kids are sweet treats without guilt - less sugar, more flavor. Banana ice cream without sugar - frozen bananas blended to a creamy consistency. Chocolate mousse with avocado - creamy and healthy. Vanilla pudding with fruit - a childhood classic. Carrot and apple muffins - hidden vege...

See all recipes in this category
Breakfasts
Breakfasts

Breakfast is the most important meal of the day - energy for a good start and a tasty morning. Scrambled eggs, fried eggs, poached eggs, and omelets - protein classics. Oatmeal with fruits, nuts, and honey - a healthy and filling fit breakfast. American pancakes and French crepes - a sweet start ...

See all recipes in this category
Reklama