This just may be the only muffin recipe that you will ever need.

If you are like me, you may have tried every muffin recipe “known to man” in search of the elusive perfect morning treat. I know that in my professional career as a Pastry Chef (and in my personal life as an addicted baker) I have tried and invented countless recipes. Some muffin recipes are too dry. Some recipes don’t produce a crown. Some recipes are too dense and others break apart when you try to eat them. Luckily, I am a born taste-tester and I like to think of all of those calories as “taking one for the team.” The end result to all of my hard work is a muffin which is light, intensely flavorful, superior texture and very versatile. I love making them with a mixture of summer berries but, this recipe can easily be flavored with whatever you have on hand. Who doesn’t like having one basic muffin recipe that evolves with the seasons and morphs into a variety of different flavors? I know I do! Yum. In addition, this batter is topped with the ultimate crumb topping and bakes to perfection in the oven. Bake a big batch and store them in a ziplock bag in your freezer and you will always have these terrific breakfast treats on hand.

VERY BERRY MUFFIN RECIPE

Muffin Crumble Topping

Ingredients:

1/2 cup butter melted but cooled
2/3 cup white granulated sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)

Directions:

Mix all of the dry ingredients together in a mixing bowl (I use my Kitchenaid). Using the paddle attachment with the mixer on low, pour the (slightly cooled) melted butter into the dry ingredients and continue to mix until you get large crumbles. Remove from the mixer and finish by hand by working the crumble through your fingers to achieve the size crumble that you are looking for. Spread the raw crumble on a baking pan and chill in the refrigerator for a minimum of one hour before using.

SUPER HELPFUL TIP ALERT: You can freeze the unbaked crumble on the baking sheet and later transfer the crumble to an air-tight container. Store in the freezer - ready for use - up to one month.

Muffin Batter

Ingredients:

1/2 cup softened butter
1 cup granulated sugar
2 eggs
1 cup of sour cream
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup chopped frozen fruit (freeze chopped fresh fruit or use frozen from the grocery store. It is important to keep fruit frozen until ready to use).

Directions:

Preheat a conventional over to 375 degrees Fahrenheit.

Using a mixer with a paddle attachment, cream the butter and sugar together (about 2 minutes). Add the 2 eggs and continue to blend until combined. Scrape down the sides of the bowl and blend for an additional minute. Add the sour cream and vanilla extract and blend until incorporated. Don't forget to scrape down the sides of the paddle and bowl to make sure all of the ingredients are well combined. Add the flour, baking powder and salt and mix until the batter is smooth and incorporated. Remove bowl from mixer. Remove the frozen fruit from the freezer and use a rubber spatula to gently mix the fruit into the batter.

SUPER HELPFUL TIP ALERT - Using frozen fruit helps the batter maintain its color. If the fruit is room temperature your batter may turn blue or red as the fruit breaks down my mixing. Some may toss fruit in flour before mixing in the batter just remember…you only want to mix until the fruit is evenly distributed - no more.

Scoop the batter into muffin cups. Bake at 375 for approximately 30 minutes. Ovens very. Bake until your muffins spring back when lightly touched on top.