Description
Tender, moist huckleberry muffins with a crunchy cinnamon streusel topping. A vibrant celebration of wild berries, perfect for breakfast or an afternoon treat.
Ingredients
Butter, softened
Granulated Sugar
Sour Cream
Eggs
Vanilla Extract
All-Purpose Flour
Salt
Baking Powder
Frozen Huckleberries
Flour (for topping)
Granulated Sugar (for topping)
Cinnamon
Unsalted butter (for topping)
Instructions
Preheat oven to 350°F (180°C)
Butter 12 muffin tin cups
In a medium bowl, cream ½ cup (1 stick) softened butter and 1 cup sugar until light and fluffy
Add ¾ cup sour cream and 2 large eggs, beating until smooth
Stir in 1 tsp vanilla extract
In a separate bowl, whisk 1¾ cups flour, ½ tsp salt, and 2 tsp baking powder
Gradually add dry ingredients to wet ingredients, mixing until just combined
Fold in 1½ cups frozen huckleberries
Divide batter into muffin cups
For topping: Whisk ½ cup flour, ½ cup sugar, and ½ tsp cinnamon in a bowl
Cut in ½ cup cold butter cubes until crumbly
Sprinkle topping over each muffin
Bake 30 minutes until golden
Notes
Butter should be at room temperature for best aeration
Frozen huckleberries work well—no need to thaw
Substitute sour cream with plain Greek yogurt (full-fat)
Store in airtight container at room temperature for up to 2 days
- Prep Time: 15
- Cook Time: 30
- Category: Trend Recipes
- Method: Baking
- Cuisine: American