Blackberry Crumble Muffins are a delightful mix of sweet blackberries and a crunchy crumble topping, perfect for breakfast or a snack. Here's a step-by-step guide to making these delicious muffins:
Ingredients
For the Crumble:
- 35 grams brown sugar
- 10 grams of granulated sugar
- 30 grams of soft butter
- 40 grams all-purpose flour
- A little lemon zest
For the Batter:
Dry Ingredients:
- 75 grams of granulated sugar
- Zest of 1 lemon
- 100 grams all-purpose flour
- 2.5 grams baking powder
Wet Ingredients:
- 1 1/2 eggs (use 2 small eggs, or crack one egg, whisk it, and use half)
- 40 grams milk
- 40 grams vegetable oil
- 125 grams blackberries (coat in flour if frozen)
Instructions
Step 1: Prepare the Crumble
- In a bowl, combine the brown sugar, granulated sugar, lemon zest, all-purpose flour, and soft butter.
- Use your fingers to rub the butter into the mixture until it forms wet crumbs. The butter should be evenly distributed.
- Place the crumble in the fridge to keep it firm while you prepare the muffin batter.
Step 2: Dry Ingredients and Lemon Zest
- Zest a fresh lemon after cleaning and drying it thoroughly. Rub the lemon against a zester or grater and collect the zest.
- In a separate clean bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers for about a minute to release the lemon's oils.
- Add the all-purpose flour and baking powder to the same bowl and mix until well combined.
Step 3: Wet Ingredients
- In another bowl, crack 2 small eggs or 1 and 1/2 eggs (if you're using larger eggs, crack one into a bowl, beat it, and use half).
- Add the milk and vegetable oil to the eggs and whisk until smooth.
Step 4: Combine Dry and Wet Ingredients
- Pour the dry ingredients into the bowl with the wet ingredients.
- Use a spatula to gently fold them together. Be careful not to overmix – it’s okay to have some lumps of flour in the batter.
Step 5: Add the Blackberries
- If you’re using frozen blackberries, toss them with a little flour to prevent them from sinking to the bottom while baking.
- Gently fold the blackberries into the batter.
Step 6: Prepare the Muffin Tin
- Preheat your oven to 210°C (410°F).
- Grease your muffin tin or line it with muffin liners.
- Fill each muffin cup to the top with the batter, and then sprinkle the crumble mixture generously over the top.
Step 7: Bake the Muffins
- Once the oven is preheated, bake the muffins for 13-14 minutes at 210°C (410°F).
- After that, reduce the oven temperature to 170°C (340°F) and bake for an additional 3-4 minutes or until they are fully cooked.
- Insert a toothpick into the center of a muffin to check for doneness. If the toothpick comes out with wet crumbs, the muffins are done. If it still has wet batter, bake for a bit longer.
- Let the muffins cool for a few minutes before serving.
Enjoy your freshly baked Blackberry Crumble Muffins!