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Streusel Topped White Chocolate-Huckleberry Coffee Cake Muffins

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white chocolate hucklberry muffins


THE BEST muffins I’ve ever tasted! Yep, hands-down without a doubt!  Sweet, but not sickly sweet, a little tartness from the huckleberries, a wonderful richness from the white chocolate chips, and a streusel topping that is the sparkling tiara on top of these coffee cake-like muffins!


huck muffins ready


Now, I know that huckleberries aren’t carried at most stores. You do have to order them while they’re in season, but you could easily just substitute blueberries, blackberries, or raspberries! 😀 I do highly recommend that you try huckleberries at least once in your lifetime, though. They’re a bucket list must! 😉


cinnamon & nutmeg streusel topping


These muffins really actually do taste like coffee cake, and have just a hint of banana flavor that helps to make them extra moist! Topped with my own basic go-to streusel topping, they’re perfect for breakfast, brunch and even dessert!

One extra trick that I like to do, is to bake the berries frozen in the batter so that they hold their shape and don’t disappear leaving a blueish hole where there was once a juicy berry! 😉  


huckleberry muffins baked


I was out of cupcake liners, but I do recommend that you use them. I got them out ok, but it does take a lot of extra time….and extra cleaning of the pans, too. Who needs that, right?  


huck muffins baked 2


 With a sharp knife and the help of a spoon, they all came out with little trouble! 😉


huck muffins cooling


I was VERY lucky to get this shot….a few moments later four of them disappeared! It’s a mystery! (But I have a feeling that my hubby had a hand, or two, in it.) 😉


huck muffin close up


I so wish you could just try one right now! Still slightly warm…with a little real cream butter melted in the middle….ok, sorry. That was just mean. 


white chocolate hucklberry muffins


But you won’t be teased if you just simply make a batch, right? 😀 They aren’t hard to make, and bake up so beautifully! And I got 21 muffins, which was plenty enough to share with our neighbors! 😀

I hope you enjoy yours as much as we did! Take care all, and I’ll see ya later! 😀 ~Kelly 



Streusel Topped White Chocolate-Huckleberry Coffee Cake Muffins
Yield: 16 muffins

Streusel Topped White Chocolate-Huckleberry Coffee Cake Muffins

Cook Time: 25 minutes
Total Time: 25 minutes


  • 1 1/2 sticks butter, soft/room temp
  • 1 1/2 cups sugar
  • 3 extra-large eggs
  • 1/4 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1/2 cup mashed bananas, about 2 small ones
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup frozen huckleberries
  • 1 cup premium quality white chocolate chips

Streusel Topping:

  • 2 Tbl. cold butter, cut up
  • 1/4 tsp. vanilla extract
  • 2 Tbl. sugar
  • 1/4 cup + 1/8 cup flour
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg


  • Preheat oven to 350°F.
  • Place 20-22 paper liners into muffin pans.
  • In mixer bowl with paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  • With the mixer on low speed, add the eggs one at a time, then add the cinnamon, vanilla and almond extracts, mashed bananas, sour cream, and milk.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  • With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
  • Fold in the blueberries and white chocolate chips with a spatula until completely mixed.
  • Scoop the batter into the prepared muffin pans, filling each cup about 2/3 -3/4 full, sprinkle each with the streusel topping, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick comes out clean. Remove from oven, and let rest 15 minutes, then remove to rack to cool.
  • For Streusel Topping:
  • In small bowl, cut all ingredients together until crumbs are pea-sized. (*Use a pastry blender or your fingers.)


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