Berry and white chocolate chip muffins, with cinnamon streusel

About the recipe

I’m so happy to be sharing my first recipe with you! This is one of my favourites, as it’s a great way to introduce whole wheat flour in your baking, without its’ taste overpowering these fruity muffins. The streusel, flavoured with lemon and cinnamon, is honestly my favourite part of these muffins.

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The ingredients

Here are some of the ingredients I used for this recipe, and my tips and tricks to use them.

• Whole wheat flour and unbleached all-purpose flour. I used a mix of both types of flour. The benefits of whole wheat flour, with its’ high fibre content, is often praised. However, its’ taste can be overpowering and we still want a quality baked good. That’s why this recipe is made with a ratio of 2:1 when it comes to whole wheat flour vs unbleached all-purpose flour.
• Almond extract. If you’re new here, you’ll learn pretty quickly that almond extract is one of my favourite ingredients to use in anything sweet. It has a strong flavour, so a little goes a long way! I find it gives baked goods and snacks a sophisticated flavour.
• Frozen berries. Frozen berries are an amazing budget-friendly option for these muffins. Not only that, but you are sure that they are at their peak ripeness. Plus, they create a little burst of flavours when you bite into this muffin!

How to keep the berries from sinking at the bottom of my muffins?

That issue is common and so frustrating. Here are things you can do to prevent fruit from sinking to the bottom of your muffins. The only thing these 3 methods have in common is that you need to toss your berries in all-purpose flour before you use them. For some recipes, you have to subtract the amount of flour you used to coat the berries, but not this one.

Option 1: Gently fold in your berries in your batter, then fill up your muffin tins.

Option 2: Fill in your muffin tins halfway with your plain batter, then fold in your berries to the rest of the batter.

Option 3: Fill your muffin tins fully with your plain batter, then fold in your berries directly in the muffins.

All these options work great and depend on the amount of time you have on your hands, I guess. Another thing that’s important to mention is that I put my floured berries back in the freezer while I take care of the rest of the recipe, to prevent them from thawing too much and getting mushy.

The lemon and cinnamon streusel

This recipe is a classic mix the dry ingredients, mix the wet ingredients, and combine but adds a nice streusel to top these delicious muffins.

You could leave it out if you want, but it’s my favourite part. It adds so much flavour and texture, which takes this muffin to the next level.

Making a streusel is so easy, and you can add it to any muffin!

The basic ingredients for a streusel are:

• oats
• unbleached all-purpose flour
• butter
• sugar

You can then add your own flavours to it – look at the recipe variations for ideas! In this recipe, I used lemon and cinnamon, as it complements the berries so well.

Recipe variations

The beautiful thing about these muffins is how you can personalize them. Here are some things you could do differently, to make this recipe your own:

• Make mini muffins. I used half of the batter to make mini muffins and they turned out like a cute and delicious bite-sized snack!
• Switch up the fruits. I used a mix of frozen berries, but any fruit will do. I think these would be delicious with apples, strawberries, raspberries, blueberries – whatever you can get your hands on!
• Change the streusel. I used lemon and cinnamon to flavour my streusel, but you could easily use maple syrup, nuts, nutmeg, or just keep it classic with the ingredients listed previously.

How to store

I always keep my baked goods in the fridge, in an air-tight container. These muffins would be good if frozen, but the streusel would lose some of its’ crunch. If you plan on making a big batch, I would recommend not putting the streusel topping on the batch you plan on freezing for later.