Brown Butter Blackberry Muffins Recipe 445

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
• Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• 1. Add the flour, baking powder, baking soda, cinnamon, and salt to a big bowl and whisk until well mixed.
• 2. Mix the brown sugar, milk, egg, lemon zest, and melted butter in another bowl until well mixed.
• 3. Pour the wet ingredients into the dry ingredients and mix until incorporated (not too much mixing or the muffins will be chewy instead of cake-like).
• 4. Add the floured blackberries and fold into mixture.
• 5. Put into buttered muffin tins.
• 6. Pop into the oven for 16 - 20 minutes at 350.
• 7. You can tell the muffins are done by pushing on the top of one and if it springs back up they are done. Since this recipe uses brown sugar instead of white sugar the color will be darker when they are finished baking.
• 8. The flour on the blackberries keeps them from falling to the bottom of your muffins and helps the muffins not be soupy.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each cup 1/2 way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Steps:

• Preheat oven to 400°. In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. , Fill greased or paper-lined muffin cups half full. Bake at until muffins are golden brown, 20-25 minutes. Serve warm with honey if desired.

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.

Steps:

• Preheat oven to 375 degrees. Line a muffin tin with baking cups. In a medium-sized bowl, combine browned butter and milk. Stir in egg and egg yolk and vanilla extract. In a separate, large bowl, whisk together flour, brown sugar, baking powder, and salt. Stir in butter mixture, mixing until just combined. Gently fold in blackberries. Fill baking cups 2/3 of the way full. In a small bowl, combine flour and turbinado sugar. Using your fingers, crumble in the cold butter until you've got a flaky mixture. Sprinkle this over the muffins, as much or as little as you prefer. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before eating.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

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.