Whole Wheat Huckleberry Crumb Muffins recipe
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Ingredients
- cooking spray ¾ cup milk ½ cup white sugar ¼ cup butter, melted 1 egg ¼ teaspoon vanilla extract 1 ¼ cups all-purpose flour ¾ cup whole wheat flour, divided 1 tablespoon whole wheat flour 2 ½ teaspoons baking powder ½ teaspoon salt 1 cup huckleberries ¼ cup quick-cooking oats ¼ cup light brown sugar, or more to taste 3 tablespoons cold butter ½ teaspoon ground cinnamon
Nutrition Info
- 211.6 caloriescarbohydrate: 32.7 gcholesterol: 32.7 mgfat: 7.8 gfiber: 1.9 gprotein: 3.8 gsaturatedFat: 4.6 gservingSize: -sodium: 260.4 mgsugar: 15.1 gtransFat: : -unsaturatedFat: : -
Directions Whole Wheat Huckleberry Crumb Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
Combine milk, sugar, butter, egg, and vanilla extract in a bowl, mix until completely combined.
Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl, fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
Pour batter into the greased muffin tin.
Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.