Blackberry Muffins

2013-06-02
fruit
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

This recipe is a cleaned up version of a Williams-Sonoma recipe. They are unbelievably good and the raw sugar can be adjusted depending on your preference. If you want to cut down on the butter, you can substitute the 5 tablespoons in the muffin mixture with 5 tablespoons coconut oil.

Ingredients

  • For the topping: 1⁄3 cup Demerara sugar
  • 3 Tbs. whole wheat white flour (King Arthur Flour)
  • Grated zest of 1⁄2 large lemon
  • 2 Tbs. unsalted butter, melted
  • 1⁄3 cup pecans, chopped
  • For the muffins: 2 cups whole wheat white flour (King Arthur Flour)
  • 3/4 cup Demerara sugar
  • 2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. ground cinnamon
  • Grated zest of 1⁄2 lemon
  • 1⁄4 tsp. salt
  • 1 egg, beaten (cage-free farm egg)
  • 5 Tbs. unsalted butter, melted
  • 1 cup buttermilk or 2% organic milk with 1 T. vinegar
  • 2 cups fresh organic blackberries
  • Unsalted butter for serving

Method

Step 1

Preheat an oven to 375°F. Add cupcake liners to muffin pan.

Step 2

To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy and very thick. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over mix.

Step 3

Spoon the batter into the prepared muffin pan, filling each almost to the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).

Step 4

Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Serve warm or at room temperature, with butter. Store in an airtight container for up to 3-4 days, refrigerator for up to a week or freezer for 2 months or more. Makes 12 muffins.

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