Double Muffin Recipe
Make Double Muffin Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Double Muffin — Batter & Fruit Filling
Double Muffin — Crumble Top
Finishing
Method
Double Muffin — Batter & Fruit Filling
- 1
Prep oven and fruit
Preheat the oven to 375°F (190°C). Place a rack in the center. Lightly grease a 6-cup jumbo muffin tin or line with large paper liners and spray lightly.
- 2
Sweeten and thicken fruit
In a small bowl, combine the fresh blueberries (or mixed berries) with 1 tablespoon granulated sugar and 1 teaspoon cornstarch. Toss gently until evenly coated. Set aside to macerate while you mix the batter.
- 3
Combine dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly distributed.
- 4
Combine wet ingredients
In a medium bowl whisk the 2 large eggs until smooth. Add 3/4 cup whole milk, 1/4 cup plain yogurt, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest (if using). Whisk to combine, then slowly whisk in the 1/2 cup melted cooled butter until blended. Ensure the butter is not so hot that it cooks the eggs.
- 5
Make the batter
Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined; a few lumps are fine. Do not overmix. The batter should be thick but spoonable. If it seems overly stiff, add up to 1 tablespoon milk.
- 6
Assemble muffin layers
Spoon a generous 2 tablespoons of batter into the bottom of each jumbo muffin cup, spreading to form an even base. Add about 2 tablespoons of the macerated berries over the base in each cup (leaving juices behind if any). Top berry layer with another 2–3 tablespoons of batter to nearly fill each cup – you want two distinct muffin layers with fruit in the middle (adjust amounts so each cup is about 3/4 full).
Double Muffin — Crumble Top
- 7
Make crumble
In a small bowl combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 teaspoon salt, and 2 tablespoons finely chopped nuts (if using). Add the cold cubed butter (3 tablespoons) and use a pastry cutter or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
- 8
Top the muffins
Divide the crumble evenly over the filled muffin cups, about 1 to 1 1/2 tablespoons per cup, pressing lightly so it adheres to the top batter. For a glossy finish, whisk together 1 egg and 1 teaspoon milk/cream and brush lightly over the crumble tops; sprinkle coarse sugar if desired.
Double Muffin — Bake & Finish
- 9
Bake
Bake in the preheated oven for 20–26 minutes, rotating the pan halfway through, until the tops are deep golden brown, crumble is set, and a skewer inserted into the center (through top and middle layer) comes out with just a few moist crumbs but not wet batter. If using a standard-size muffin tin instead of jumbo, reduce bake time to 16–20 minutes and adjust batter portions accordingly (yield will increase).
- 10
Cool and remove
Let muffins cool in the pan on a wire rack for 8–10 minutes to set. Run a thin knife around each cup if needed, then transfer muffins to the rack to cool another 10 minutes. The fruit layer will be warm and slightly jammy when fresh.
- 11
Serve
Serve warm or at room temperature. These are excellent with butter or clotted cream, or lightly dusted with powdered sugar. Leftovers keep in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days; reheat gently before serving.