BLACKBERRY CRUMB MUFFINS
There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise. These muffins fall squarely into that last camp. But they are as tender and buttery as any crumb cake. And like a crumb cake, their nubby, cinnamon-scented crumb topping makes them feel more appropriate for brunch than dessert. This is breakfast food at its most elegant and delicious.
Provided by Melissa Clark
Categories breakfast
Time 45m
Yield 24 muffins
Number Of Ingredients 18
Steps:
- Heat oven to 350. Grease or line 24 muffin cups.
- 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.
- Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in sour cream, vanilla and zest.
- In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
- Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
- Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn't be wet.) Transfer muffins to a wire rack. Serve warm or let cool completely and freeze.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 34 grams, Sodium 151 milligrams, Sugar 16 grams, TransFat 2 grams
STREUSEL BERRY MUFFINS
Raspberries and blackberries burst with tart flavor in sweet and easy streusel-topped muffins.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
- In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside.
- In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 12 g, TransFat 0 g
BLACKBERRY MUFFINS
No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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