Best Blackberry Crumb Muffins Recipes

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BLACKBERRY CRUMB MUFFINS



Blackberry Crumb Muffins image

There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise. These muffins fall squarely into that last camp. But they are as tender and buttery as any crumb cake. And like a crumb cake, their nubby, cinnamon-scented crumb topping makes them feel more appropriate for brunch than dessert. This is breakfast food at its most elegant and delicious.

Provided by Melissa Clark

Categories     breakfast

Time 45m

Yield 24 muffins

Number Of Ingredients 18

255 grams all-purpose flour (about 1 1/2 cups)
75 grams granulated sugar (about 1/3 cup)
105 grams dark brown sugar, lightly packed (about 1/2 cup)
6 grams ground cinnamon (about 1 1/2 teaspoons)
1 gram ground allspice (about 1/4 teaspoon)
1 gram fine sea salt (about 1/4 teaspoon)
170 grams unsalted butter, melted (12 tablespoons; 1 1/2 sticks)
170 grams unsalted butter, at room temperature (12 tablespoons; 1 1/2 sticks)
200 grams granulated sugar (about 1 cup)
3 large eggs, at room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon
325 grams all-purpose flour (about 2 1/2 cups)
10 grams baking powder (about 2 teaspoons)
3 grams baking soda (about 1/2 teaspoon)
3 grams fine sea salt (about 1/2 teaspoon)
1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)

Steps:

  • Heat oven to 350. Grease or line 24 muffin cups.
  • Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
  • Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in sour cream, vanilla and zest.
  • In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
  • Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
  • Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn't be wet.) Transfer muffins to a wire rack. Serve warm or let cool completely and freeze.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 34 grams, Sodium 151 milligrams, Sugar 16 grams, TransFat 2 grams

BLACKBERRY CRUMB MUFFINS



BLACKBERRY CRUMB MUFFINS image

Categories     Dessert

Number Of Ingredients 17

Crumb Topping
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
1/3 cup packed light brown sugar
Muffins
zest of 1/2 lemon
3/4 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temperature and lightly beaten
5 tablespoons unsalted butter, melted and slightly cooled
1 cup buttermilk, at room temperature
2 cups fresh blackberries

Steps:

  • Preheat oven to 375 F. Line muffin pans with paper liners. To make the crumb topping: Add the flour, baking powder and cinnamon to a medium bowl; stir with a fork to combine. In a small saucepan, melt the butter. Add the brown sugar to the pan, using a rubber spatula to combine with the butter. Pour the butter/brown sugar mixture over the flour mixture and use the fork to stir until all of the flour is moistened. Set aside while you make you muffin batter. To make the muffins: Add the lemon zest and sugar to a medium bowl. Use your fingers to rub the zest into the sugar until fragrant. Add the flour, baking powder, baking soda and salt to the bowl and whisk to combine. Make a well in the center of the dry ingredients and add the egg, butter and buttermilk. Whisk until the dry ingredients are evenly moistened - the batter will be lumpy, that's ok. Use a rubber spatula to very gently fold the blackberries into the batter - do not overmix. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins. Bake for about 22 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.

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