Author Notes
Partridgeberries are a late summer berry in Newfoundland, but are frozen for year round us. Their bright tartness is delicious in this simple muffin recipe, and they freeze well to boot! —SugarnStuff
Ingredients
- Muffin Batter
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2.25 cups
all purpose flour
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1.25 cups
white sugar
-
0.5 teaspoons
salt
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1 tablespoon
baking powder
-
0.5 cups
vegetable oil
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2
large eggs
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0.5 cups
milk
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1 tablespoon
orange zest
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1.5 cups
partridgeberries
- Crumb Topping
-
0.24 cups
all purpose flour
-
6 tablespoons
white sugar
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3 tablespoons
butter
Directions
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Preheat oven to 375 degrees. Prepare a muffin pan by greasing, or as I did, using parchment muffin liners.
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Combine first of dry ingredients. In a separate bowl, whisk together oil, eggs, milk and orange zest. Mix in dry ingredients, then stir in partridgeberries. Spoon batter into liners.
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Make crumb topping by stirring together flour and sugar, and using a pastry blender, cut in butter until crumbs form. Sprinkle over top of filled muffin cups.
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Place pan in oven and bake for 30-35 minutes, or until a tester comes out clean. Baking time will depend on how large you make the muffins (I made them large!)
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