Blackberry Crumb Muffins

Ingredients

  • ½ pint fresh blackberries (or use raspberries, blueberries or diced strawberries)
  • 3 grams fine sea salt (about ½ teaspoon)
  • 3 grams baking soda (about ½ teaspoon)
  • 10 grams baking powder (about 2 teaspoons)
  • 325 grams all-purpose flour (about 2 ½ cups)
  • Finely grated zest of 1 lemon
  • 1 ½ teaspoons vanilla extract
  • + 11 more ingredients
    • 1 cup sour cream
    • 3 large eggs, at room temperature
    • 200 grams granulated sugar (about 1 cup)
    • 170 grams unsalted butter, at room temperature (12 tablespoons; 1 ½ sticks)
    • 170 grams unsalted butter, melted (12 tablespoons; 1 ½ sticks)
    • 1 gram fine sea salt (about ¼ teaspoon)
    • 1 gram ground allspice (about ¼ teaspoon)
    • 6 grams ground cinnamon (about 1 ½ teaspoons)
    • 105 grams dark brown sugar, lightly packed (about ½ cup)
    • 75 grams granulated sugar (about 1/3 cup)
    • 255 grams all-purpose flour (about 1 ½ cups)

1. Heat oven to 350. Grease or line 24 muffin cups. 2. 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. 3. Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar unt...

View full recipe at SpringPad

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