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Elderberry Muffins With Streusel Topping

Elderberry muffins with streusel topping bake up soft and deep-purple, with juicy elderberries tucked under a buttery cinnamon crumb. The golden tops stay lightly crunchy while the centers remain moist for lunchbox-ready bites.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
granulated sugar
  • 0.75 cup granulated sugar
baking powder
  • 2 tsp baking powder
salt
  • 0.5 tsp salt
eggs
  • 2 eggs large
milk
  • 0.5 cup milk
vegetable oil
  • 0.5 cup vegetable oil
vanilla extract
  • 1 tsp vanilla extract
elderberries
  • 1.5 cup elderberries fresh or frozen
streusel flour
  • 0.33 cup flour for the streusel
brown sugar
  • 0.25 cup brown sugar for the streusel
cinnamon
  • 0.5 tsp cinnamon for the streusel
cold butter
  • 3 tbsp cold butter cubed, for the streusel

Equipment

  • 1 sheet pan

Method
 

Prep the oven and batter base
  1. Preheat oven to 375°F and line a muffin tin with paper liners so the muffins release easily after baking.
  2. Whisk the flour, granulated sugar, baking powder, and salt in a large bowl until the dry ingredients look evenly combined.
  3. Whisk the eggs, milk, vegetable oil, and vanilla extract in another bowl until smooth and slightly foamy.
  4. Fold the wet ingredients into the dry until just combined, stopping as soon as you no longer see streaks.
  5. Fold in the elderberries gently so they stay intact and streaks of purple don’t take over the batter.
  6. Divide the batter among muffin cups so they’re evenly filled for consistent domes.
Make and add the streusel
  1. Rub the flour, brown sugar, cinnamon, and cold butter together until crumbly, with pea-size bits of butter visible.
  2. Sprinkle streusel generously over each muffin and press it lightly so it adheres during baking.
Bake
  1. Bake at 375°F for 20-22 minutes, until tops are golden and a toothpick inserted in the center comes out clean.

Notes

For best results, toss frozen elderberries in a little flour before folding in so they don’t sink and streak the batter. Cool fully before storing; keep in an airtight container at room temperature for up to 3 days. Freezer: yes—freeze cooled muffins in a sealed bag for up to 2 months and thaw at room temperature. For a lower-sugar option, reduce the granulated sugar to 1/2 cup and consider slightly increasing the streusel cinnamon to keep flavor balanced.