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Muffins with a mix of forest fruits and crunchy oat crumble - photo 1
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Muffins with a mix of forest fruits and crunchy oat crumble

Desserts Cakes and Bakes 75 min Medium 10 wyświetleń ~29.36 PLN - (0)
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Description

Delicate muffins made from fluffy, slightly lemony batter, filled with fresh blueberries and raspberries, topped with homemade buttery oat crumble. Inspired by classic fruit muffins, translated into the 'Sweet Blog' style — aesthetic, rustic, and emphasizing texture contrast: a soft interior and a crunchy top. Perfect for breakfast with coffee, a gathering with friends, or as a dessert for a lunchbox. The muffins have a distinct yet subtle tartness from the fruits, the sweetness of brown sugar, and the aroma of vanilla, while the oat crumble adds a rustic touch and crunch. Serve slightly cooled — they look best on a wooden board, sprinkled with almond slices (optional) and a bit of lemon zest.

Składniki (17)

Servings:
12
  • Wheat flour 300 g
  • White sugar 180 g
  • Baking powder 12 g
  • Baking soda 2 g
  • Egg 2 szt.
  • 2% Milk 200 ml
  • Sour cream 18% 150 g
  • Butter (for the dough, melted) 80 g
  • Fresh blueberries 200 g
  • Fresh raspberries 150 g
  • Mountain oats (for crumble) 60 g
  • Brown sugar (for the crumble) 50 g
  • Butter (for the crumble) 60 g
  • Vanilla extract 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Lemon zest (optional) 6 g
  • Almond flakes (optional, for sprinkling) 60 g
💰 Szacowany koszt dania: ~29.36 PLN (2.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top-bottom). Prepare a muffin tin for 12 muffins: place cupcake liners or lightly grease the cavities with butter and a bit of flour. Take out the ingredients and measure all the quantities to work "while warm" and without haste.

Use a standard mold for 12 muffins (cavity diameter about 6-7 cm). Liners will make it easier to remove and store. Also, prepare measuring cups and two bowls (one for dry ingredients, the other for wet ingredients).

Crumble

2

Prepare the crumble: in a medium bowl, place 60 g of oats, 50 g of brown sugar, and 40 g of all-purpose flour (set aside 300 g from the total amount of flour). Finely chop 60 g of cold butter and add it to the bowl. Rub it with your fingers or use a pastry cutter until clumps the size of semolina and larger pieces (3-5 mm) form. The crumble should be slightly cohesive but not uniform.

Ingredients: Mountain oats (for crumble), Brown sugar (for the crumble), Butter (for the crumble), Wheat flour
Use a pastry cutter or two knives for quicker cutting. If you are using a mixer, pulse the dough hooks briefly (a few 1-second pulses). Cold butter gives a better texture — do not melt it completely.

Cake

3

In a large bowl, sift 260 g of all-purpose flour (set aside the remaining amount for the crumble), 12 g of baking powder, 2 g of baking soda, and 3 g of salt. Mix the dry ingredients thoroughly with a whisk for 10-15 seconds to ensure even distribution.

Ingredients: Wheat flour, Baking powder, Baking soda, Salt
Sifting removes lumps and aerates the flour, which helps achieve a light texture in the muffins. It's best to use a large, wide bowl to easily create a well for the wet ingredients.
4

In a separate bowl, combine the wet ingredients: beat 120 g of eggs with a fork or whisk, add 200 ml of milk, 150 g of sour cream, 80 g of melted and slightly cooled butter, and 10 g of vanilla extract. If you are using lemon zest (optional), add about 6 g of finely grated zest now. Mix until smooth — it doesn't have to be perfectly homogeneous, but without large lumps.

Ingredients: Egg, 2% Milk, Sour cream 18%, Vanilla extract, Lemon zest (optional)
Make sure the butter is not hot — it should be lukewarm (about 30-35°C) so that the eggs do not curdle. Use a whisk or a hand mixer on low speed for mixing.
5

Pour the wet ingredients into the bowl with the dry ingredients in one stream, stirring simultaneously with a wooden spoon or silicone spatula. Mix only until the dry ingredients are moist — do not overmix. The batter should be thick but pourable; if it is very thick, add 1-2 tablespoons (15-30 ml) of milk.

Ingredients: Wheat flour, Egg, 2% Milk, Sour cream 18%, Vanilla extract
Use a large wooden spoon or spatula. A common mistake is overmixing — this will result in tough muffins. Stop mixing when there are visible traces of flour in the batter, even if it's not perfectly smooth.

Adding fruits

6

Gently fold in the fruit: add 200 g of blueberries and 150 g of raspberries to the batter. Use a spatula and make short, gentle movements from the bottom to the top to avoid crushing the fruit. If the fruit is large, you can lightly cut it into smaller pieces.

Ingredients: Fresh blueberries, Fresh raspberries
If you are using frozen fruits, toss them with a little flour before adding (about 1-2 teaspoons) — this will prevent them from sinking to the bottom of the pan.

Filling the molds

7

Fill the cupcake liners with batter to about 2/3 of their height (use a cookie scoop or large ice cream scoop to ensure even portions). Leave space for rising and adding the crumble.

Ingredients: Wheat flour, Fresh blueberries, Fresh raspberries
Use an ice cream scoop or a large tablespoon — portioning with one hand and shaping with the other allows for even muffins. Avoid overfilling, as the batter may spill over while baking.

Crumble - finishing touch

8

Sprinkle each muffin generously with the prepared crumble — about 1-1.5 tablespoons per muffin. The crumble should form an even, slightly chunky layer on top of the batter.

Ingredients: Brown sugar (for the crumble), Mountain oats (for crumble), Butter (for the crumble), Wheat flour
It's best to use a teaspoon for sprinkling and lightly press the crumble with your fingers to adhere it to the cake. You can also add a thin layer of almond flakes (optional) for visual effect and extra crunch.

Baking

9

Place the pan in the preheated oven and bake for 20-25 minutes (middle rack). After 18 minutes, check with a toothpick: it should come out with a few moist crumbs, but no raw batter. The top should be golden, and the crumble slightly crunchy.

Ovens vary in power — if the top starts to brown quickly, gently cover it with a sheet of aluminum foil and finish baking. Do not open the oven frequently to avoid disrupting the rising process.

Cooling and serving

10

Remove the muffins from the oven and leave them in the pan for 5 minutes to stabilize slightly. Then transfer to a wire rack to cool completely (at least 20 minutes). Serve cooled; optionally sprinkle with almond flakes or a bit of fresh lemon zest.

Ingredients: Almond flakes (optional, for sprinkling), Lemon zest (optional)
Use a cooling rack to prevent the bottoms of the muffins from getting soggy. If you want to serve them warmer, wait 10-15 minutes after removing them from the pan — the inside will be pleasantly soft.

Storage

11

Store the muffins at room temperature in an airtight container for up to 2 days. To extend freshness, place them in the refrigerator (up to 4 days) and warm them for 10-15 seconds in the microwave before serving. For freezing: wrap individual muffins in foil and place them in the freezer (up to 3 months).

Before freezing, make sure the muffins are completely cooled. To defrost, leave at room temperature for about 1-2 hours or warm them with a gentle stream of heat.

Fun Fact

💡

Muffins, although often confused with small cupcakes, originally emerged in 19th-century America as quick bakes using baking powder and local fruits — easy to take on a picnic.

Best for

śniadanie z przyjaciółmi piknik przyjęcie z herbatą prezent w pudełku domowych wypieków

Tips

🍽️ Serving

Serve slightly cooled, with a cup of coffee or tea. For children, serve without almond flakes. If you want to add moisture and shine, serve with a bit of thick natural yogurt or a teaspoon of mascarpone cheese.

🥡 Storage

Store in an airtight container at room temperature for up to 48 hours. In the refrigerator for up to 4 days; before serving, briefly heat in the microwave. For freezing: cool, wrap individually in foil, and place in a freezer bag (for up to 3 months). Thaw at room temperature.

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