BLACKBERRY, LEMON, AND THYME MUFFINS
Provided by Elizabeth Belkind
Categories Breakfast Brunch Bake Easter Mother's Day Blackberry Lemon Thyme Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 large or 16 standard
Number Of Ingredients 25
Steps:
- For crumble:
- Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
- For muffins:
- Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
- Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
- Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.
BLACKBERRY LEMON MUFFINS
These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.
Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
DELICIOUS BLACKBERRY MUFFINS
These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.
Provided by Bleuroze
Categories Bread Quick Bread Recipes Muffin Recipes
Time 33m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
- Mix flour, sugar, baking powder, and salt together in a large bowl.
- Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
- Spoon batter into the muffin tin, filling each liner 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g
LEMON BLACKBERRY MUFFINS
I love lemon anything and these muffins are delicious. The blackberries in the center turn to a jamish layer and a perfect addition. Hope you like them. I use my large muffin tin pan that holds 6 for this recipe.
Provided by riffraff
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside.
- Zest a lemon, and set aside.
- Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips.
- Pour milk into the measuring cup to make up a half cup.
- Stir in the zest and vanilla, and then set aside.
- Melt the butter and set aside to cool.
- In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well.
- To the lemon and milk mixture, add the egg and whisk to combine.
- Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine.
- Do not overmix- there may well be lumps but that's alright.
- Spoon batter into muffin tins, filling them halfway.
- Sprinkle a few berries in and then continue to fill the muffin tins to the top.
- Bake in a 400 F oven for 25 minutes until the tops are springy.
- Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.
Nutrition Facts : Calories 268.1, Fat 9.6, SaturatedFat 5.6, Cholesterol 54.2, Sodium 346.7, Carbohydrate 41.3, Fiber 1.7, Sugar 17.6, Protein 4.9
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