Blackberry Crumble Muffins

I first made these muffins 5 or 6 years ago, and at the time I declared them very dessert-like. I didn’t make any modifications to the recipe today, although you could swap in some almond flour or whole wheat flour if you want to make them a bit healthier. But today, I said let’s indulge and make cake-y muffins for breakfast. I’m adding them here because I wasn’t sure if I still remembered the source of the recipe. (This is a fear I live with daily. That and a desire to document my favorite recipes for my daughter are what’s brought me back here after so many years.)

Yield: 14 – 16 muffins

Ingredients:

• 2 1/4 cups all purpose flour
• 1 cup plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 3 tsp baking powder
• 1/2 cup vegetable oil
• 1 egg plus 1 egg yolk (or just a small egg if you have it!)
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup milk
• 1 1/2 cups frozen blackberries

Crumb Topping:

• 3/4 cup sugar
• 1/2 cup all purpose flour
• 6 tablespoons melted butter
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon cardamom

Notes:
If you don’t have almond extract and/or cardamom, you can increase the cinnamon and vanilla extract to match the quantities above. Fresh blackberries work too, but careful not to mash them into the batter or they will stain the batter gray.

Directions:

1. Preheat the oven to 400* and grease or line your muffin pan. (I like silicone cups since they are reusable, or paper liners that you can compost.)
2. Make crumb topping: in a small bowl mix together sugar, flour, melted butter, cinnamon and cardamom until coarse crumbs form. Set aside.
3. In a medium bowl, whisk egg, milk, oil, vanilla and almond extracts.
4. In a large bowl, whisk flour, sugar, salt and baking powder.
5. Stir liquids into flour mixture until just combined. Then fold in blackberries gently.
6. Scoop batter into muffin pan and then top with crumb mixture.
7. Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in muffin pan for several minutes before serving.
8. Allow to cool completely and then seal in an airtight container for up to 4 days, or freeze for another day.

Enjoy!

Original recipe source: platingsandpairings.com