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Cozy Huckleberry Streusel Muffins Small Batch Recipe

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A small batch recipe for cozy huckleberry streusel muffins perfect for breakfast, featuring a buttery crumb topping and a balance of tangy huckleberries.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 3 tablespoons (43g) unsalted butter, melted and cooled
  • 1/3 cup (80ml) milk, whole or 2%, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (115g) fresh or frozen huckleberries
  • For the Streusel Topping:
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (28g) brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter, cold and diced
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 6-cup muffin tin with liners or grease well.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  3. In another bowl, whisk 1/4 cup granulated sugar with 3 tablespoons melted unsalted butter until smooth. Add 1/3 cup milk, 1 large egg, and 1 teaspoon vanilla extract, whisking until just combined.
  4. Pour wet ingredients into dry and gently fold together with a spatula until just combined. Gently fold in 3/4 cup fresh or frozen huckleberries.
  5. In a small bowl, mix 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and a pinch of nutmeg. Cut in 2 tablespoons cold diced butter with a pastry cutter or fingers until crumbly.
  6. Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle streusel topping generously over each muffin.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; muffins are done when toothpick comes out clean or with a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

If using frozen huckleberries, toss them in a bit of flour before folding into the batter to reduce sinking. Do not overmix the batter to keep muffins light and fluffy. Keep an eye on baking time to avoid drying out. Muffins store well in an airtight container for 2 days or freeze individually wrapped for up to 3 months.

Nutrition

Keywords: huckleberry muffins, streusel topping, small batch muffins, breakfast muffins, easy muffin recipe, berry muffins, cozy breakfast

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