Swirled Berry Crumb Muffins

Are these not the prettiest muffins you’ve ever seen?! Swirling the blueberry/cranberry sauce into the batter was the best part… Aside from eating them, of course.

Berry Swirl Crumb MuffinsMy wooden spoon is definitely stained for good, but I think it’s kind of awesome so I don’t really care! πŸ™‚Berry Swirl Crumb MuffinsI drizzled more of the berry sauce on top, mixed with a little powdered sugar to make sort of a glaze. I wanted it to still be tart and not too sweet, which is why it looks pretty similar to the swirls in the photos above. If you’d like a sweeter, more opaque glaze, just add more powdered sugar! Berry Swirl Crumb MuffinsHonestly though, this sauce is the prettiest cranberry color and has me feeling all kinds of inspired! I can just see the possibilities now…Berry Swirl Crumb Muffins
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  • Servings: 12
  • Difficulty: easy
  • Print


Credit: sprinklesandsuch.com

Ingredients

    For the Batter:
  • 2 c flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c sugar
  • 2 large eggs
  • 1 c plain Greek yogurt
  • 1/3 c milk
  • 1/2 c vegetable oil
  • 1 tsp vanilla extract
  • 1 c blueberries, tossed with a Tbsp flour
  • For the Berry Swirl and Glaze:
  • 12 oz bag cranberries
  • 1 c blueberries (fresh or frozen)
  • 1/3 c sugar
  • 1-2 c powdered sugar
  • For the Crumb Topping:
  • 2 Tbsp sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp melted butter
  • 3 Tbsp flour
  • Pinch of salt

Directions

  1. Preheat oven to 400 degrees. To make the batter: In a medium bowl, beat together eggs, yogurt, milk, oil, and vanilla. In a separate bowl, whisk dry ingredients together (flour, baking powder, salt, sugar). Stir the dry ingredients into the wet until just combined. Toss blueberries with a Tbsp of flour in the dry ingredient bowl. Fold blueberries into batter.
  2. To make the swirl: In a medium saucepan, bring water, cranberries, blueberries, and 1/3 c sugar to a boil, stirring constantly. Reduce heat to low and simmer for about 5 mins until sauce starts to thicken. Break down the berries as you stir. Set aside 1/4 cup of sauce for the glaze. Once it has cooled, blend in a blender until smooth (add a bit of liquid if needed). Whisk in powdered sugar as needed until desired glaze consistency forms.
  3. To make the crumb topping, mix ingredients together with a fork until they form a sandy consistency.
  4. Scoop batter into a lined or greased muffin pan. Swirl a heaping teaspoon of berry sauce into each cup of batter, then top with crumb topping.
  5. Place muffins in oven and reduce heat to 375 degrees. Bake for about 20 mins until toothpick inserted in the center is clean aside from a few moist crumbs. Let cool, then drizzle glaze on muffins.
  6. *Notes: I added less than a cup of powdered sugar to my glaze so it would be more tart. There will be quite a lot of blueberry-cranberry sauce leftover, which is great mixed into oatmeal or yogurt. You can half the sauce recipe if you don’t want leftovers.

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7 thoughts on “Swirled Berry Crumb Muffins

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