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Sweet & Zesty Huckleberry Muffins

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Delightful muffins bursting with huckleberries and a fresh lemon zest, topped with a crunchy turbinado sugar crust.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ cup (180ml) buttermilk
  • 2 teaspoons lemon zest, freshly grated
  • 1 teaspoon vanilla extract
  • 1½ cups (225g) fresh or frozen huckleberries
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 12-cup muffin pan or line it with muffin liners.
  3. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  4. Combine the melted butter and sugar in another bowl. Add the eggs, buttermilk, lemon zest, and vanilla extract. Whisk until blended.
  5. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined.
  6. Gently fold in the huckleberries.
  7. Fill each muffin cup about ¾ full.
  8. Sprinkle a teaspoon of turbinado sugar on top of each muffin.
  9. Bake for 20-25 minutes, or until a toothpick comes out clean.
  10. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Serve warm with butter or a dollop of whipped cream. Store in an airtight container for up to three days.

Nutrition

Keywords: huckleberry muffins, lemon zest, turbinado sugar, baking, dessert, brunch

Find it online: https://sprinklespoon.com/huckleberry-muffins-lemon-zest-turbinado-sugar-crust/