Muffins are not the first thing that come to mind when I think about street food either.  What changed my mind?  A three-year-old with a real penchant for muffins.  When he thought it was normal to go get a $3 muffin every single day I decided that perhaps I should just learn how to make a good muffin.  Along the way my kid learned how to buy muffins and I learned that cute kids do not have to tip or adhere to the rules of customer lines, so it was money well spent.

I had a bunch of disastrous efforts before I landed on this recipe.  It may seem a bit involved, but the muffins are really fantastic.  You'll notice that I don't use white flour.  With food targeting my kid I try to stay with whole foods, and where possible, I avoid the use of white flour.  Not to mention these muffins taste a bit more hearty and it makes the recipe easier.

My kid calls these "the best muffins ever"...

Topping:

• 1/4 cup all-purpose flour
• 2 tablespoons butter, softened, but not melted
  
• 2 tablespoons sugar
• 1 teaspoon grated lemon peel

Batter:

• 1 teaspoon sea salt
• 2 large eggs
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 4 tablespoons unsalted butter, melted and cooled
• 3/4 cup sour cream
• 1/2 cup yogurt
• 2 cups Bruce's sweet potato pancake mix
• 3/4 cup frozen blueberries
• 3/4 cup frozen raspberries

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
3. Whisk eggs in a medium bowl until fairly light. Add sugar and whisk vigorously until thick, the consistency of gravy.
4. Add melted butter, and whisk again until completely combined.
5. Add sour cream, whisk to combine, then yogurt and do the same.
6. Add flour to sour cream mixture and fold with rubber spatula until batter comes together. Do not overmix.
7. Add the berries and fold until combined, usually just a few turns.
   
8. Drop batter into greased muffin tin or use baking cups.  I prefer baking cups but it takes the muffins longer to cool.
9. Add topping to each muffing with a spoon
10. Bake for 25 minutes.  Check whether the muffins are done with a toothpick.  If your oven is prone to hotspots turn the pan halfway through.