From Duchess at Home:
My best friend used to make these for me for breakfast when I visited her in the mountains. We call them ‘Mountain Muffins’ because they are perfect for eating warm out of the oven before hitting the slopes on a cold winter’s day or heading out for a hike. You can use any berries you like—my favourite combination is raspberries, blueberries, and blackberries.
to make the crumb topping
In a bowl, combine the oats, flour, brown sugar, and cinnamon. Add the butter and, using your hands, work it into the dry ingredients until large clumps form. Set aside.
to make the muffins
Preheat your oven to 375°F (190°C). Spray the muffin pan with vegetable oil.
In a large bowl, mix together all the dry ingredients. If necessary, use your hands to break up any large brown-sugar clumps.
In a separate bowl, whisk together all the wet ingredients.
Using a spatula, gently mix the wet ingredients, except the berries, into the dry. Add the berries and stir until just combined.
Using an ice cream scoop or a spoon, divide the batter evenly among the 12 muffin cups. The batter will fill the muffin cups almost to the top. Distribute the crumb evenly over the tops of the muffins.
Bake for 25 to 30 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
Storage
These muffins will keep at room temperature for up to three days.
Ingredients
Makes 12 large muffins—
crumb topping
45 g (½ cup) old-fashioned rolled oats
50 g (⅓ cup) all-purpose flour
50 g (¼ cup firmly packed) brown sugar
¼ tsp ground cinnamon
60 g (¼ cup) unsalted butter, at room temperature
muffins
290 g (2 cups) all-purpose flour
90 g (1 cup) old-fashioned rolled oats (not instant)
130 g (⅔ cup firmly packed) golden brown sugar
1¾ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp salt
240 g (1 cup) whole milk
115 g (½ cup) vegetable oil
2 large eggs
1 banana, mashed
1 tsp vanilla extract or paste
250 g (2 cups) mixed fresh or frozen berries (see note)
ingredient note
I always find it easier to use frozen berries