Blackberry Crumb Muffins Recipe

Name: Blackberry Crumb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 255 grams all-purpose flour (about 1 1/2 cups); 75 grams granulated sugar (about 1/3 cup); 105 grams dark brown sugar, lightly packed (about 1/2 cup); 6 grams ground cinnamon (about 1 1/2 teaspoons); 1 gram ground allspice (about 1/4 teaspoon); 1 gram fine sea salt (about 1/4 teaspoon); 170 grams unsalted butter, melted (½ tablespoons; 1 1/2 sticks); 170 grams unsalted butter, at room temperature (½ tablespoons; 1 1/2 sticks); 200 grams granulated sugar (about 1 cup); 3 large eggs, at room temperature; 1 cup sour cream; 1 1/2 teaspoons vanilla extract; Finely grated zest of 1 lemon; 325 grams all-purpose flour (about 2 1/2 cups); 10 grams baking powder (about 2 teaspoons); 3 grams baking soda (about 1/2 teaspoon); 3 grams fine sea salt (about 1/2 teaspoon); 1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)

Servings: persons

255 grams all-purpose flour (about 1 1/2 cups)
75 grams granulated sugar (about 1/3 cup)
105 grams dark brown sugar, lightly packed (about 1/2 cup)
6 grams ground cinnamon (about 1 1/2 teaspoons)
1 gram ground allspice (about 1/4 teaspoon)
1 gram fine sea salt (about 1/4 teaspoon)
170 grams unsalted butter, melted (½ tablespoons; 1 1/2 sticks)
170 grams unsalted butter, at room temperature (½ tablespoons; 1 1/2 sticks)
200 grams granulated sugar (about 1 cup)
3 large eggs, at room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon
325 grams all-purpose flour (about 2 1/2 cups)
10 grams baking powder (about 2 teaspoons)
3 grams baking soda (about 1/2 teaspoon)
3 grams fine sea salt (about 1/2 teaspoon)
1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)

1
Heat oven to 350.
2
Grease or line 24 muffin cups.
3
Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl.
4
Pour in melted butter and stir until crumbs form.
5
Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes.
6
Add eggs 1 at a time, then scrape down sides of mixer.
7
Mix in sour cream, vanilla and zest.
8
In a separate bowl, mix together flour, baking powder, baking soda and salt.
9
With mixer on low speed, add flour mixture to batter and beat until just mixed.
10
Fold in berries with a spatula and make sure batter is completely mixed.
11
Spoon batter into prepared muffin pans, filling each cup only halfway.
12
Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
13
Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger.
14
(A cake tester will come out with crumbs attached, but it shouldnt be wet.)
15
Transfer muffins to a wire rack.
16
Serve warm or let cool completely and freeze.

1738

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 255 grams all-purpose flour (about 1 1/2 cups), 75 grams granulated sugar (about 1/3 cup), 105 grams dark brown sugar, lightly packed (about 1/2 cup), 6 grams ground cinnamon (about 1 1/2 teaspoons), and more.

Yes, Blackberry Crumb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Crumb Muffins

How did you like this recipe?

Frequently Asked Questions