Weekend off means baking!
They’re super moist, super fruity, and super fantastic with coffee! The streusel topping adds another layer of sweet and a fantastic cinnamon crunch. Plus, they’re in mini form which just makes them the cutest.
Triple Berry Coffee Cake Muffins
Adapted from Southern Living
For the Streusel Topping
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Beat together your butter and sugars until light and fluffy. Add in your flour, cinnamon, and nutmeg. Set aside while you make your cake
For the Coffee Cake
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
1 peach, sliced thinly
1/4 cup fresh blackberries
1/4 cup blueberries
Preheat your oven to 350F and butter and flour a muffin tin (don’t skimp on this step, or you’ll be furiously trying to break them away from the tin)
Beat together your butter and sugar. Add in the eggs one at a time until incorporated. In a separate bowl, mix together your flour, baking powder and salt. Alternating with the milk, add in your flour mixture to your butter mixture until it’s all incorporated. Finally, add in your vanilla.
Fill your muffin tins about 1/2 fill with coffee cake filling. Sprinkle peaches, blackberries, and blueberries over the top of all of the cakes in their tins. Finally, crumble your streusel topping over the whole thing!
Make sure you don’t fill the muffin tins to the top, they rise a bit.
Bake for 30-35 minutes and let cool completely before flipping the pan upside down and catching your muffins.
Enjoy with a great cup of coffee!