A big berry muffin for a late summer morning. I’ve been baking with corn all season, in cakes and cookies and now in these muffins. There is sour cream and lemon in the batter and a little corn flour, which is golden and sweet. The berries burst as they bake and the streusel goes on thick and buttery, always the best part.
Bakers Notes
• The berries go in frozen and straight from the freezer, which keeps them whole as you fold and stops the batter turning purple. Fresh berries work too, folded in gently at the very end.
• The streusel can be made days ahead and kept in the refrigerator, or frozen and scattered over the muffins straight from the freezer.
Print
Triple Berry Corn Streusel Muffins
Description
Makes 12 large bakery-style muffins
Ingredients
Streusel
1 cup (120 g) all-purpose flour
2 tablespoons (15 g) fine corn flour or cornmeal (or more all-purpose)
½ cup (100 g) granulated sugar
Pinch of salt
7 tablespoons (100 g) unsalted butter, cold and cubed
Muffins
8 tablespoons (115 g) unsalted butter, melted
¾ cup plus 2 tablespoons (180 g) granulated sugar
Zest of 1 lemon
2 tablespoons lemon juice
2 large eggs
1¼ cups (300 g) sour cream
3 cups (360 g) all-purpose flour
⅓ cup (45 g) fine corn flour or cornmeal (or more all-purpose)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 cups (450 g) blueberries, raspberries and blackberries, frozen
Instructions
Make the Streusel
- Whisk the all-purpose flour, corn flour, sugar and salt together in a bowl.
- Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture forms uneven clumps, stopping while some pieces are still the size of peas.
- Press a handful of the mixture together until it holds, then break it apart over the bowl into craggy pieces. Pressing firmly is what gives you big clumps.
- Chill until you are ready to top the muffins.
Make the Muffins
- Heat the oven to 375°F (190°C). Lightly spray or butter the top surface of the muffin tin, then line 12 cups. If you’re using tulip liners you can skip the spray.
- Rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and damp. Whisk in the melted butter, then the lemon juice, sour cream and eggs.
- Whisk the all-purpose flour, corn flour, baking powder, baking soda and salt together in a separate bowl.
- Add the dry ingredients and the berries to the wet and fold gently, just until the flour disappears.
- Divide the batter between the prepared cups, about 130 g in each, heaping it as needed. Scatter the streusel over the tops.
- Bake for 30–35 minutes, until the tops are golden and set. If you have a thermometer, the center should read 200°F.
- Cool for 10–15 minutes before transferring to a rack.
Leave a Reply