Close up photo of Raspberry-blueberry muffins with steusel topping

Streusel Pecan Mixed Berry Muffins

Big beautiful tender muffins loaded with fresh raspberries and blueberries with hints of cinnamon and topped with a lemon zest pecan crispy golden streusel. The perfect breakfast or afternoon treat!

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Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 260 kcal

Ingredients

Topping

1/4 cup all-purpose flour
2 tablespoons butter softened
2 tablespoons sugar
2 tablespoons finely chopped pecans or walnuts
2 teaspoons finely grated lemon peel

Muffins:

2 cups all-purpose flour
2/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick butter melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries

Instructions

Preheat oven to 400° degrees (F). Line a standard 12-cup muffin tin with paper liners; set aside.
To make the topping: In a medium bowl, mix together the topping ingredients until crumbly. Set aside.
To make the muffins: In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In the bowl of your mixer, beat the eggs with the melted butter. Add the buttermilk and lemon zest. Mix until combined. Add the dry ingredients to the wet and blend until just combined. (Batter will be somewhat lumpy; do not over mix.) Gently fold in the blueberries and raspberries so the berries don't break open.
Pour muffin batter into the prepared muffin tin. Top each muffin with the crumble streusel topping.
Bake until golden brown and center springs back when lightly touched or a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Nutrition

Serving: 1muffinCalories: 260kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 57mgSodium: 349mgFiber: 2gSugar: 16g