Saskatoon Berry Mascarpone Crumble Muffins

Saskatoon Berry Mascarpone Crumble Muffins

Twist on a classic but made cozier and extremely moist. It’s not very sweet and goes well as a coffee snack. Saskatoon berries are all the rage in Alberta and I smuggled some back to BC but blueberries or blackberries are a great alternative!

Makes 12 muffins

Ingredients

• Muffin batter

  • 226g All purpose flour

  • 170g granulated sugar

  • 1 teaspoon Diamond Crystal kosher salt

  • 2 teaspoon baking powder

  • 180g milk

  • 2 eggs

  • 113g unsalted butter, melted

  • ½ teaspoon vanilla extract

  • 1 ½ cup Saskatoon berries (or blueberries)

• Mascarpone swirl

  • 150g mascarpone (or cream cheese)

  • 2 tablespoon granulated sugar

• Cinnamon crumble

  • 32g brown sugar

  • 65g all purpose flour

  • 45g rolled oats

  • ½ teaspoon cinnamon

  • ¼ teaspoon Diamond Crystal kosher salt

  • 71g unsalted butter, room temperature

Directions

1. Preheat oven to 350°F

2. Butter the muffin tins to prevent sticking

3. Mix together the mascarpone swirl ingredients until well combined and set aside

4. Combine all the cinnamon crumble ingredients together and use a fork or your fingers to mash the ingredients together until it makes a texture that resembles moist sand. Set aside

5. Combine all the dry muffin ingredients (flour, sugar, baking powder, and salt) into a bowl and make a well in the centre

6. Add all the wet muffin ingredients into the well of the dry ingredients and whisk together until combined

7. Add berries into mixture and fold until combined

8. Evenly divide the batter into the greased muffin tin then evenly dollop the mascarpone mixture onto each muffin

9. Use a chopstick and swirl the mascarpone into the muffin batter

10. Top each muffin with the crumble

11. Bake for 30-35 mins or until golden and cake tester comes out clear.