Friday, May 1, 2009

Blackberry muffins

I really enjoyed these muffins. I think I should start out by saying that. However, the topping? Not my favorite thing. Next time I make these I'm going to fugde the recipe a bit- leave out the lemon (most at least) and leave out the nuts topping. I really felt the blackberries were overshaddowed by everything else these had going on. Perhaps a very, very slight struessel topping would be good. I've also thought about making them with both blackberries and raspberries together.



For the topping:

1/3 cup sugar
3 Tbs. all-purpose flour
Grated zest of 1/2 lemon
2 Tbs. unsalted butter, melted
1/3 cup pecans, finely chopped

For the muffins:

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Grated zest of 1/2 lemon
1/4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
1 cup buttermilk
2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries, unthawed


Pre-heat oven to 375. Line 12 muffin cups or lightly grease.

Mix together in a large bowl the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt.
Make a well in the center of flour mixture, then add in butter, buttermilk and egg. Mix together until just moistened and combined. (The batter will be a little lumpy)

Gently fold blackberries into the batter, then spoon the batter into the muffin cups.

Mix together the topping ingredients until it is crumbly, then sprinke over the top of the batter.

Bake for 25-30 minutes or until toothpick inserted comes out clean.  Let cool for 10 minutes, then trasnfer to a wire cooling rack.

Source: Williams-Sonoma


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