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  • The base number of servings for this recipe is 12
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    Loaded Berry Muffins with Cinnamon Oat Topping

    You’ve found your weekend baking project—make this recipe tonight and have a sweet treat every morning during the week. These berry muffins will be sure to put some pep in your step, especially on Monday when it’s too hard to get out of bed.


    Ingredients
    For the Muffins
    1 1/2
    cups
    all-purpose flour
    1 1/2
    teaspoons
    baking powder
    1/2
    teaspoon
    salt
    1/2
    cup
    oats
    1
    cup
    strawberries, chopped
    1/2
    cup
    raspberries
    1/2
    cup
    blueberries
    8
    tablespoons
    room temperature butter
    1
    cup
    sugar
    2
    eggs
    1/2
    cup
    half and half
    For the Topping
    1 1/2
    teaspoons
    cinnamon
    1/2
    teaspoon
    nutmeg
    1/2
    cup
    oats
    2
    tablespoons
    flour
    1/2
    cup
    brown sugar
    3
    tablespoons
    butter
    Directions
    Preheat oven to 375 degrees.
    Make muffin batter: Line your muffin tray with tins or spray with cooking spray. Whisk together the all-purpose flour, baking powder, salt, and oats. Add in the strawberries, raspberries, and blueberries. Mix until everything is well coated. Set aside.
    With a hand mixer, cream together the butter and sugar until light and airy. Mix in the eggs one at a time, making sure it is fully incorporated before adding the next one. Slowly add the half and half and mix until all of the ingredients are combined.
    Fold the dry ingredients into the wet 1/2 cup at a time until everything is incorporated. Fill the muffin tin with batter and set aside.
    Make topping: Combine the cinnamon, nutmeg, oats, flour, and brown sugar in a bowl. Cut in the butter until small clumps of butter remain.
    Assemble muffins: Top each muffin with 2 tablespoons of oat topping. Bake for 35 minutes. Cool completely before serving.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Breakfast

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