Redcurrant & Elderberry Muffins with Streusel Topping
I’m often booked up on Saturdays with soap making lessons and in between making batches of soap we have break when I usually serve up croissants and warm drinks. Today I made something a little different but equally as scrumptious – Redcurrant & Elderberry muffins with a sweet and crunchy streusel topping. Out of a dozen there are now only three left.
The redcurrants I used are from my allotment garden and the Elderberries I foraged from a local tree last autumn. Both were frozen which makes them perfect for muffins! In fact, one of the best muffin making tips I have for you is to always use frozen berries. Roll them in flour before you put them in the batter and not only will most of them hold their shape but they won’t fall to the bottom of your muffins either.
This recipe takes about ten minutes to whip up and then thirty minutes in the oven. They’re quick and easy and perfect for enjoying over a cheerful cuppa. Here’s how to make them:
Redcurrant & Elderberry Muffins with a sweet Streusel Topping
Makes 12 muffins
2 Tbsp Butter
1/4 cup flour
2 Tbsp packed Brown Sugar
1 cup Milk
1/4 cup Sunflower oil
1/2 tsp Vanilla
2 cups Self-Raising Flour
1/3 cup White Sugar
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup frozen berries – I used 1/2 cup Redcurrants and 1/2 cup Elderberries but you could use berries of your choice.
1. Preheat your oven to 160°C/320°F for convection ovens and for ordinary ovens, 180°C/350°F and line a muffin tin with muffin papers.
2. Make the Streusel: Using knives, or a pastry cutter, cut the butter with into the flour and brown sugar until the mixture is crumbly. Set aside.
3. Beat the milk, oil, vanilla and egg in a large bowl. Add in the flour, sugar, baking powder, and salt, reserving 1/4 cup of the flour on the side. Stir until the dry ingredients are just moist – the batter will be lumpy.
4. Stir the reserved 1/4 cup of flour into the frozen berries until completely covered. Stir gently into the muffin mixture and then fill each muffin cup about 2/3 full.
5. Bake in the oven for thirty minutes then pop them out of the muffin tray to cool. Allow them to come to room temperature before tucking in. Muffins are always best on the day they’re made so don’t stop with eating just one!