Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375°F and line a muffin tin with liners. Keep the oven fully heated before baking for even browning.
Mix the dry ingredients
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Whisk until the dry ingredients look evenly combined.
Mix the wet ingredients
- Whisk the egg, milk, and melted butter in a separate bowl. Stir just until the mixture is smooth and uniform.
Combine batter
- Fold the wet ingredients into the dry ingredients until just combined. Stop as soon as no dry pockets remain to keep the muffins tender.
Add elderberries
- Gently fold in the elderberries, being careful not to overmix. Tossing elderberries in a little flour helps prevent them from sinking to the bottom.
Make streusel
- Combine the flour and brown sugar, then cut in the cold butter until crumbly. The mixture should look like coarse crumbs with no large wet chunks.
Fill and bake
- Divide the batter among the muffin cups, top with streusel, and bake for 20 to 22 minutes until golden. The tops should spring back lightly when pressed.
Notes
For best results, toss the elderberries in a little flour before folding so they don’t sink. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; rewarm 10 to 15 seconds in the microwave if you like. Freezing is yes—freeze cooled muffins in a freezer bag up to 2 months. For a lower-sugar option, use a 1:1 baking-style sugar substitute for the sugar and brown sugar in the streusel.