Ingredients Crumble

1/4 cup unbleached all-purpose flour

1 tbsp. brown sugar, packed

Dash of cinnamon

Pinch of sea salt

1 1/2 tbsp. Kerrygold

Unsalted Butter

1 1/2 tsp. pure maple syrup

Muffin

8 tbsp melted Kerrygold

Unsalted Butter

1 c. white whole wheat flour

1/2 c. unbleached all-purpose flour

1 1/2 tsp. aluminum-free baking powder

1/4 tsp. baking soda

1/4 tsp. sea salt

1 c. frozen berries

3/4 c. whole milk plain yogurt

1/4 c. brown sugar, packed

1/4 c. pure maple syrup

1 large egg

1/2 tsp. pure vanilla extract

Preheat oven to 400 degrees Fahrenheit. Line muffin tin with parchment paper.

Make crumble. In a small bowl, whisk together flours, sugar, cinnamon, and salt. Dice butter into mixture and incorporate by hand. Mix in maple syrup until a crumble forms. Set aside. If crumble is too wet, add a bit more flour.

Make muffins. Melt butter in a saucepan. Set aside to cool in pan. Meanwhile, in a large bowl, mix together flours, baking powder, baking soda, and salt. Set aside. To the melted butter, whisk in yogurt, brown sugar, maple syrup, egg, and vanilla extract until well combined.

Stir frozen berries into flour mixture to coat. Pour butter mixture into the flour mixture, stirring until just combined. Batter will be thick. Using a spring release scoop, evenly distribute batter in prepared tin or pan. Top with crumble. Bake muffins for 15 minutes or until done in center. Allow to cool for at least 10 minutes before serving.