Huckleberry Muffins (Easy Recipe)
Tender sour cream muffins studded with frozen huckleberries and topped with a buttery cinnamon crumble.
Ingredients
Muffin Batter
- 1/2 cup butter 113 g, softened
- 1 cup sugar 200 g
- 3/4 cup sour cream 180 g
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour 167 g
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup frozen huckleberries 140 g
Topping
- 1/4 cup butter 57 g, softened
- 1/3 cup all-purpose flour 42 g
- 1/2 cup granulated sugar 100 g
- 1/2 tsp ground cinnamon
Instructions
Muffin Batter
Preheat Oven and Prep Pan:
Heat oven to 375°F (190°C). Either line a muffin pan with paper cups or grease the wells.Cream Butter and Sugar:
In a large bowl, beat 1/2 cup softened butter and 1 cup sugar together until pale and fluffy.Mix Wet Ingredients:
Mix in eggs, sour cream, and vanilla until well combined.Combine Dry Ingredients:
In another bowl, combine 1 1/3 cups flour, salt, and baking powder. Stir into the wet mixture gently until just incorporated.Fold in Huckleberries:
Using a spoon, gently fold in the frozen huckleberries.Fill Muffin Cups:
Spoon the batter into the muffin cups, filling each roughly two-thirds full.
Topping
Make Crumb Topping:
For the topping: combine 1/3 cup flour, 1/2 cup sugar, and cinnamon in a small bowl. Use a pastry cutter to work in 1/4 cup softened butter until the mixture is crumbly.Top Muffins:
Distribute the topping evenly over each muffin.Bake Until Golden:
Bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.