Recipe: Tasty Blackberry Crumb Muffins ( the berry not the phone)

Blackberry Crumb Muffins ( the berry not the phone). The BEST rich, tender, delicious blackberry muffins! These muffins are a family favorite, filled with juicy berries. The muffins had great flavor and were lighter than expected, but I wanted a bit more.

Blackberry Crumb Muffins ( the berry not the phone) Although they don't contain chocolate, they are as tender and buttery as any crumb cake, though more petite. Although you could bake these muffins in a nine-inch pan and call it cake, their diminutive diameter gives them a distinct advantage: crisper. Bursting with blackberries and topped with a cinnamon-cardamom crumble topping. You can cook Blackberry Crumb Muffins ( the berry not the phone) using 16 ingredients and 17 steps. Here is how you cook that.

Ingredients of Blackberry Crumb Muffins ( the berry not the phone)

  1. It’s of Muffin batter:.
  2. Prepare 2 cup of all purpose flour.
  3. It’s 1 cup of granulated sugar.
  4. Prepare 2 1/2 tsp of baking powder.
  5. Prepare 1/4 tsp of baking soda.
  6. You need 1 pinch of salt.
  7. It’s 8 tbsp of melted cooled butter.
  8. Prepare 2 large of eggs.
  9. Prepare 1 cup of milk.
  10. You need 1 1/4 cup of blackberries (the fruit not the phone).
  11. Prepare of Crumb topping:.
  12. You need 8 tbsp of cold butter.
  13. It’s 3/4 cup of all purpose flour.
  14. Prepare 3/4 cup of light brown sugar.
  15. You need 1 tsp of ground cinnamon.
  16. It’s 1/2 tsp of salt.

I used both vanilla and almond extracts in these bakery style blackberry muffins. I love how the almond extract complements the berries, but. Blackberry Crumb Muffins are a crumb coffee cake meets blackberry muffin that's inspired by the beloved breakfast cake. Just like their inspiration, these muffins have a light, delicate crumb, with lots of blackberries, butter, vanilla, and a generous coating of sweet coffee cake crumb.

Blackberry Crumb Muffins ( the berry not the phone) step by step

  1. Preheat oven to 400°F.
  2. Grease or line 16 regular sized muffin cups..
  3. For the crumb topping:.
  4. Combine all crumb ingredients in a large bowl. Cut with a knife until you get coarse crumbs. Set aside..
  5. For The Muffins:.
  6. If you have large blackberries cut them into smaller pieces now..
  7. In a large bowl wisk together all dry ingredients..
  8. In another bowl, wisk together all wet ingredients. Except berries.
  9. Pour wet into dry. And stir together until just combined. Do not overmix..
  10. fold in blackberries and their juices carefully..
  11. Pour batter into prepared muffin cups to 3/4 full..
  12. Cover each completely with crumb topping, but not high, just a nice even layer as best you can..
  13. Bake about 15 minutes or until toothpick comes out clean and muffins spring back when lightly touched..
  14. Let stand a few minutes..
  15. Transfer to wire track to cool..
  16. Serve and enjoy. :).
  17. Makes about 16 regular sized muffins..

These airy muffins have large pockets of fruit and a buttery crumb topping. An entire twelve ounces of blackberries are barely contained within these muffins' moist shells. In this video, you'll see how to make oversized blueberry muffins with a sugary cinnamon-crumb topping—just like you get at the bakery. They are one of my favorites. The recipe appears to be easy and by the comments given these muffins I am going to make them for.

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