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Elderberry Muffins With Streusel Topping

Elderberry muffins with streusel topping made with a tender, golden crumb and a crumbly buttery sugar crunch. Fold in elderberries gently so they stay suspended, then bake until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour plus 1/4 cup for the streusel
granulated sugar
  • 0.75 cup granulated sugar
baking powder
  • 2 tsp baking powder
salt
  • 0.5 tsp salt
elderberries
  • 1 cup fresh or frozen elderberries toss with a spoonful of flour before folding to help prevent sinking
milk
  • 0.5 cup milk
butter
  • 0.33 cup melted butter
  • 2 tbsp cold butter, cubed (for streusel)
egg
  • 1 large egg
vanilla extract
  • 1 tsp vanilla extract
brown sugar
  • 3 tbsp brown sugar (for streusel)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with liners.
  2. Whisk the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Whisk the milk, melted butter, egg, and vanilla extract in a separate bowl.
Make the muffins
  1. Toss the elderberries with a spoonful of flour, then fold them into the batter gently until just combined.
  2. Divide the batter among the muffin cups, filling each about 3/4 full.
Make the streusel and bake
  1. Cut the cold butter into the remaining flour and brown sugar until coarse crumbs form.
  2. Sprinkle the streusel over each muffin so the topping covers the tops.
  3. Bake at 375°F for 20-22 minutes, until the tops are golden and a toothpick comes out clean.
Cool
  1. Cool the muffins in the tin for 5 minutes before transferring to a wire rack.

Notes

Pro tip: toss elderberries with a spoonful of flour before folding so they don’t sink to the bottom. Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked muffins up to 2 months. For a lighter option, use plant-based butter in the streusel and a dairy-free milk in the batter to keep the same crumb and texture.