Berry and Hazelnut Streusel Muffins

Coffee and muffins! Make me a great one (of either) and I’m sold. Somehow coffee is better with a delicious treat on the side. Muffins have a reputation of being breakfast or lunchbox food and I have to admit I find them especially handy on the go. But that does not stop us from making them exciting by dding another delicious element on the top.

These muffins are moist and berry-licious while the crumble/streusel on top makes them crunchy and full of texture. What’s so special about these? These are topped with a hazelnut streusel. The streusel is flourless and uses a nut meal/ground nuts instead so the resulting topping is nutty and outright tasty. These have got to be my favourite muffins at the moment.

What are your favourite muffin combos?

Berry and Hazelnut Streusel Muffins

Yields 12

2 and 1/2 cups self raising flour
3/4 cup brown sugar
150 g unsalted butter, melted
1/3 cup buttermilk
2 eggs, lightly whisked
1 tsp vanilla extract
1 cup mixed berries (fresh or frozen)

Hazelnut Streusel Topping

1 cup hazelnut meal
1/2 cup roasted hazelnuts, chopped
1/4 cup roasted almonds, chopped (optional)
1/2 tsp powdered cinnamon
1/2 cup brown sugar
60 g unsalted butter, chilled and cubed

To make the berry muffins, preheat oven to 180 degrees C. Line a 12 muffin pan with paper liners.
In a large bowl, with an electric mixer (or by hand) mix the flour, sugar, butter, buttermilk, eggs and vanilla together. Add the berries and gently fold through.

Divide mixture evenly between muffin liners. Meanwhile, make the streusel topping.
Combine hazelnut meal, hazelnuts, almonds, cinnamon and brown sugar in a bowl. Using your fingertips, rub the butter into the nut mixture until it resembles coarse breadcrumbs. Sprinkle the streusel topping over the muffin batter.
Bake for 25 minutes or until the muffins are cooked through and streusel is golden and crisp.