Lemon Verbena and Olallieberry Crumble Muffins

makes 16 muffins

for muffin batter

  • 2 cups (280 g) + 1 Tbspn (9 g) all-purpose flour
  • 2½ tspn baking powder
  • ½ tspn salt
  • 1½ cups (150 g) sugar
  • 10 – 12 lemon verbena leaves
  • 1 stick (113 g) butter
  • 2 eggs
  • 1 cup (230 g) whole milk
  • 160 g olallieberries, frozen

for topping

  • ½ cup (70 g) all-purpose flour
  • ¼ cup (50 g) dark brown sugar
  • ¼ tspn baking powder
  • ¼ tspn salt
  • ½ stick (57 g) butter, cold


  1. for muffin batter. Preheat oven to 180° C. Prepare non-stick muffin pans with 16 muffin liners. Set aside.
  2. In a bowl, whisk to combine 2 cups (280 g) flour, baking powder, and salt. Set aside.
  3. Place the sugar in another small bowl. Tear the lemon verbena leaves, and use your fingers to rub the leaves into the sugar.
  4. In the bowl of a stand mixer with the paddle attachment, beat the butter on medium until light and fluffy, about 2 – 3 minutes.
  5. Gradually add the lemon verbena sugar to the butter and continue beating until smooth.
  6. Add the eggs in one at a time, beating well between each addition.
  7. Beat in the flour mixture in three additions, alternating with the milk. Mix until just combined.
  8. Divide the batter amongst the prepared muffin tins.
  9. Coat the olallieberries with one tablespoon of flour. Divide the olallieberries and place on top of the batter.
  10. for topping. In a bowl, combine the  flour, dark brown sugar, baking powder, and salt. Cut the butter into the flour with a pastry or fork until the butter is the size of small peas. Spoon on top of the muffin batter.
  11. Bake for 30 – 35 minutes, until a toothpick inserted into the muffins comes out cleanly and the edges turn golden.
  12. Remove from oven, let cool briefly, and remove the muffins from the pans. Let the muffins cool completely on a wire rack.

Note: this recipe I could imagine it working quite nicely with blueberries or blackberries, too.

Coffee Cake Muffins


For The Muffins

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Confectioners’ sugar (optional)

For The Streusel Topping

  • 1 cup packed dark-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


  1. Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  2. Preheat oven to 180 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
  4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.

Raspberry-Cream Cheese Muffins



  • 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 2 cups fresh or frozen raspberries
  • 1/4 cup finely chopped walnuts


  1. Preheat oven to 180°C.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 180°C for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Double Strawberry Cinnamon Muffins



  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup fat-free or light strawberry yogurt
  • 1/4 cup unsalted butter, melted
  • 3 tbsp fat free milk
  • 1 egg
  • 1/4 cup strawberry jam
  • 1 tbsp sugar
  • 1/2 tsp cinnamon


  1. Preheat the oven to 190.  Line a muffin tin with papers and set aside.
  2. In a medium bowl, add the flour, sugar, baking powder, cinnamon and salt and whisk to combine.  Make a well in the center and set aside.
  3. In another bowl add the yogurt, butter, milk and egg and whisk to combine.  Pour into the well in the flour mixture and using a scraper/spatula, lightly mix the wet into the dry until just combined.
  4. Drop one tablespoon of batter into the prepared muffin cups and top with 1 teaspoon of jam.  Top evenly with the remaining batter.
  5. In a small bowl, combine the 1 tbsp of sugar and 1/2 tsp cinnamon and sprinkle evenly over the tops of each muffin.  Bake for 15 minutes, or until centers are done.  Cool for 10-15 minutes before serving.

Note: you could change this recipe by adding different flavored yogurts and jam.  Blueberry or Blackberry would be outstanding. 

Banana Streusel Muffins


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar (I used half white, half light brown)
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 teaspoon vanilla
  • 1 1/2 cups chopped walnuts (divided)
  • 1/2 cup sugar
  • 1/2 cup flour
  • 3/4  tsp cinnamon
  • 4 tablespoons butter


  1. Preheat oven to 175 degrees C. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; stir in one cup of the walnuts; set aside.
  2. Combine streusel ingredients in a medium bowl and rub with fingers until it’s crumbly and butter is all mixed in.  Stir in the other 1/2 cup of walnuts. Set aside
  3. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.  Top each muffin with a couple of tablespoons of nutty streusel.
  4. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Mini Blackberry Kuchen


  • 1 3/4 cups Unbleached All-Purpose Flour
  • 1 cup butter, cold
  • 2/3 cup sugar
  • dash of salt
  • 1 tsp vanilla extract
  • blackberry filling (recipe below)
  1. Make the filling first, and then set aside to cool.
  2. Preheat oven to 180°C. Mix flour, sugar, salt and then cut in cold butter until there are no more chunks of butter & mixture is the texture of damp sand.  Add vanilla in as you are processing the butter.
  3. Get out mini muffin pans so you have 48 mini muffin “cups” or spaces for the mini kuchen.  If you’re limited on mini muffin pans, you can use half as many regular muffin pans. If your pans are not non-stick, spray with non-stick cooking spray.  In the bottom of each mini muffin cup, place two rounded teaspoons of the butter/flour mixture.  Press into the bottom and slightly up the sides with your fingers.
  4. Place cooled blackberry filling into a quart-size zip top bag.  Snip about 1/4-inch or so off one corner and squeeze about 1 1/2 teaspoons of filling into the center of each prepared muffin cup.  If the filling gets stuck, gently squeeze out the “blockage” at the tip and continue.  Top each with another rounded teaspoonful of the butter/flour mixture.
  5. Bake in preheated oven at 190°C for 18-22 minutes until light brown on top and sides. Allow kuchens to cool about 10 minutes in the pans and then place an inverted wire rack over the top, and using oven mitts to protect you from the hot pan, invert kuchens onto the wire rack.  Cool kuchens completely on the wire rack, or serve warm with ice cream.
Makes 48 mini kuchens
Blackberry Filling

  • 12 oz. frozen blackberries (raspberries are great too)
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon juice
  1. Mix the cornstarch and water in a small bowl.
  2. In a heavy saucepan over medium heat, mix the berries, lemon juice, & sugar, and then add the cornstarch/water mixture.  Bring to a boil, stirring almost constantly with a silicone or rubber spatula.
  3. Remove from heat and stir in vanilla and almond extracts.
  4. Allow to cool before using in the kuchen.  Note: I had too much filling when using 12 oz. of berries.  I think 8 oz. might have been just enough.

Sweet Mini Muffins


  • 4 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 cups All-Purpose Flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk
  • 1/2 cup buttermilk (original recipe calls for just 1 cup milk)
  • 1/2 cup butter (approximately), melted
  • 1/2 cup sugar + 2 teaspoons ground cinnamon


  1. Preheat oven to 190 degrees. Spray mini muffin pans with non-stick cooking spray.
  2. Beat butter and 1/2 cup sugar; beat in egg. Sift together the flour, baking powder, salt, and nutmeg.
  3. Stir dry ingredients into butter/sugar/egg mixture, alternating with the milk and buttermilk. Blend thoroughly, be careful not to over mix.
  4. Scoop batter into a zip top bag. Snip off a 1/2 inch of one corner and squeeze batter into greased muffin tin, filling each cup about 2/3 of the way up.
  5. Bake at 190 degrees for about 12-13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. While muffins bake, melt butter and get cinnamon sugar ready.
  7. When muffins are done, turn out onto a baking sheet. Then one at a time, roll tops and sides of muffins, then toss in cinnamon sugar to coat.
  8. Serve warm or room temperature.

Makes about 3 dozen mini muffins.