For the muffins:
- 113 g butter, melted
- 1 dl | 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 dl | 1/4 cup greek yogurt
- 1/2 dl | 1/4 cup buttermilk ( Milk + 1 tsp apple cider vinegar)
- 1 Tablespoon baking powder
- 1 tsp cardamom
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup (2dl) strawberries +1/2 cup (1 dl) raspberries + 1 tbsp flour
For the crumble:
- 70 g melted butter
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1,5 dl | 2/3 cup all purpose flour
Directions
- Make the Crumble:
In a small bowl, stir together the melted butter, sugar, cinnamon, vanilla, and flour. Mix with a spoon until the texture resembles wet sand. Set aside. - Prepare the Berries:
In a separate bowl, toss the chopped strawberries and raspberries with 1 tbsp flour. This helps keep them from sinking in the batter. - Make the Muffin Batter:
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Add the eggs one at a time, beating well after each.
Stir in the vanilla, Greek yogurt, and buttermilk. - Add the Dry Ingredients:
Add the flour, baking powder, cardamom, and salt to the bowl. Mix until the batter is almost fully combined (don’t overmix). - Fold in the Berries:
Gently fold the floured strawberries and raspberries into the batter until just combined. The batter will be thick. - Fill the Muffin Tins:
Scoop the batter into prepared muffin tins, filling each about ¾ of the way full. - Top with Crumble:
Spoon about 2 tablespoons of the crumble over each muffin, gently pressing it down so it sticks. - Bake:
Bake at 175°C (350°F) for 20–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. - Cool & Enjoy:
Let the muffins cool in the tin for at least 15 minutes before eating. Best served slightly warm!