Mixed Berry Muffins

Makes 8 muffins

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For the topping:

75 grams flour

25 grams granulated sugar

25 grams brown sugar, light or dark is fine

1 gram sea salt

As much cinnamon as you like (I err on the side of a generous pinch)

56 grams butter, melted

For the muffin batter:

200 grams flour

50 grams granulated sugar

1 gram sea salt

1 gram baking soda

10 grams baking powder

1 large egg

56 grams butter, melted

225 ml of buttermilk

Generous handful of berries (blueberries, raspberries, and/or blackberries)

Preheat your oven to 400F (200C).

To make the crumb topping: add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Stir in the melted butter, making sure they are no dry bits of flour (I sometimes use my fingers for this). Set aside.

To make the muffin batter: add the flour, sugar, salt, baking soda, and baking powder to a clean deep bowl. In a small bowl or large measuring cup, combine the buttermilk, egg, and melted butter. Beat with a fork.

Pour the buttermilk mixture over flour mixture. Stir with a fork until just combined. Fold in the berries.

Evenly spoon into an 8-cup muffin tin (sorry I use my vintage stuff when I’m not in development mode!). Evenly sprinkle the crumb topping onto the muffins.

Bake until a deep golden brown. Sorry, I really have no idea on timing. I was picking berries while they baked. Based on my all my muffin baking experience, my guess is they baked 25 to 30 minutes. The trick with muffins  is to take them a few minutes further than you think they need, hence a deep golden color, not just simply golden. It took me years to become comfortable with this since instinct, or perhaps fear of them burning, kicks in.