Blackberry Streusel Muffins
I have a whirlwind of a weekend coming up (not that this whole week has been any different though!). It’s all fun stuff that involves a lot of baking so I’m super excited! My brother is graduating from college with his Bachelor’s degree, he is an amazing graphic designer, I’ll make sure to post pictures of his work with the adorable cupcakes I’m planning 🙂 A friend is celebrating a birthday (shh…it’s a surprise!) and a cake is in order. And on Sunday my cousin is having her baby shower!!! She’s doing a super cute safari/jungle theme so I’ll be doing some more cupcakes, and perhaps a white chocolate raspberry cheesecake, yumm! However this leaves little to no time for “recreational baking” so I’m keeping it simple this week.
I’ve done these muffins with raspberries and blackberries and I don’t know which I prefer. Surprisingly (to me at least) the raspberries were a little more tart while the addition of blackberries was more sweet but that could’ve just been what was in season when I was making them. Either way, it’s a delicious muffin covered in a brown sugar walnut streusel and a nice fruity balance on the inside.
Spoon the batter into muffin cups and press in the berries
Blackberry Muffins with a Brown sugar Walnut Streusel
Recipe adapted from the Angel of the Sea cookbook
Yields 12 muffins
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, melted and cooled slightly
1 teaspoon vanilla extract
1 egg, at room temperature
4-6 ounces fresh blackberries or raspberries
1/4 cup walnuts, chopped
1/4 cup brown sugar
1/4 cup flour
2 tablespoons butter, melted
1. Preheat oven to 400 degrees (F). In a small bowl stir together the walnuts, brown sugar, 1/4 cup flour and 2 tablespoons melted butter. Set aside.
2. In a large bowl, stir together the 1 1/2 cups flour, sugar, baking powder, and salt. In a smaller bowl whisk together the milk, egg, melted butter and vanilla. Stir the wet ingredients into the dry ingredients just until combined.
3. Spoon half the batter into prepared muffin tins. Gently press 2-3 berries into each cup and top with the remaining batter. Sprinkle the streusel on top of each muffin and bake in preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove muffins to a wire rack and serve warm or at room temperature.