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Mega Blackberry Coffeehouse Muffins
Ingredients
- Ingredients for Streusel Topping:
- 1/2 cup finely chopped walnuts or shredded coconut
- 1/3 cup firmly packed brown sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
- Ingredients for Muffin Batter:
- 1/2 cup unsalted butter, melted
- 1 cup white sugar
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon finely minced orange zest
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 & 1/2 to 2 & 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 scant cups semi-frozen blackberries
Directions
- Preheat oven to 400 degrees. Arrange oven rack to middle position. Line 12-cup muffin pan with paper liners and place it on a parchment paper-lined baking sheet.
- Prepare streusel topping by rubbing or crumbling ingredients together with fingers; set aside.
- In a large bowl, whisk together melted butter, both sugars, orange zest, and egg. Do not overbeat. Mixture should be pasty. Add buttermilk and vanilla.
- In a separate bowl, stir together flour, baking powder, baking soda, salt, and cinnamon. Gently fold into batter. Once partially blended, fold in fruit. The use of semi-frozen fruit will help "firmup" the batter. If batter seems too loose, add a few tablespoons of flour (no more than 4 tablespoons) to make batter a bit stiffer.
- Distribute batter evenly between the twelve cups, sprinkle streusel topping evenly over each muffin.
- Bake 15 minutes. Reduce oven temperature to 350 degrees and bake another 12 to 15 minutes. Muffins should spring back when gently pressed. Allow 5 minutes before removing from pan.
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Reviews
A new baby for my collection. LOVE blackberries!
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