Berry Muffins with Streusel Topping

I've been having so much fun this week with all the strawberries we picked and was thrilled to discover this muffin recipe by Emeril Lagasse.  Moist, flavorful, simple, yet sophisticated, these may quite simply be the perfect muffin.  The buttermilk lends richness, the lemon zest adds interest and the streusel topping just sends it over the hills.

The recipe is really quite simple.

Whisk together the eggs, melted butter, buttermilk and lemon zest.

Add in the dry ingredients.

Wash and dry your berries.

(I cut the strawberries so the strawberry pieces and blueberries would be similar in size.)

Fold the berries into the batter.

Divide the batter into twelve muffins.

Make the streusel topping.

Crumble the streusel over the top.

Bake and savor!

Beware of the muffin-top thieves in your house...

The tops are sooooo goooood!!!

Strawberry - Blueberry Muffins with Streusel Topping

Adapted from Emeril Lagasse of The Food Network

Ingredients

Topping:

• 1/4 cup white, whole wheat flour
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 2 tablespoons finely chopped walnuts
• 1 teaspoon finely grated lemon peel

Muffins:

• 2 cups white whole wheat flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1 stick unsalted butter, melted
• 1 cup buttermilk
• 1 tablespoon grated lemon zest
• 3/4 cup fresh blueberries
• 3/4 cup fresh strawberries

Directions

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.




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