Haskap Berry Muffins with Pecan Cinnamon Crumble

Ingredients

Muffin Batter – Dry Ingredients

• 4 cups all-purpose flour

• 1½ cups sugar

• 5 tsp baking powder

• 4 tsp cinnamon

• 1 tsp baking soda

• ½ tsp salt

  
  

Muffin Batter – Wet Ingredients

• 2 tsp vanilla

• 2 cups sour cream

• 1 cup butter, melted

• 4 eggs

• 5–6 cups haskap berries(if frozen, thaw halfway and lightly coat with flour)

  
  

Pecan Cinnamon Crumble Topping

• 1 cup brown sugar

• 1 cup flour

• 1 cup rolled oats (old-fashioned or quick oats)

• 1 heaping tbsp cinnamon

• ½–¾ cup chopped pecans

• ¾ cup butter, melted

Instructions

1. Preheat oven:Preheat oven to 350°F (convection). Spray silicone muffin trays or line muffin tins.

2. Mix dry ingredients:In a large bowl, whisk together all dry muffin ingredients.

3. Mix wet ingredients:In a separate large bowl, whisk together vanilla, sour cream, melted butter, and eggs until smooth.

4. Combine batter:Add wet ingredients into the dry ingredients and gently mix until just combined.

5. Prepare crumble topping:In a bowl, mix brown sugar, flour, oats, cinnamon, pecans, and melted butter. Squeeze mixture in your hands to form medium to large crumble chunks.

6. Fill muffin trays:Fill muffin cups about ¾ full. Add haskap berries by placing 6–8 berries per muffin, scooping them in as you go. (Do not fully mix berries into the batter—they’ll turn jammy!)

7. Top with crumble:Generously cover each muffin with crumble topping, pressing lightly so it sticks.

8. Bake:

   • Regular muffins: Bake 20–23 minutes

   • XL muffins: Bake 25–28 minutesMuffins are done when the center top is set and no longer wet when gently tapped.

9. Cool & enjoy:Let cool slightly before serving—and enjoy every jammy, crumbly bite!