Blackberry Crumb Muffins

By Melissa Clark

Blackberry Crumb Muffins
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
5(404)
Comments
Read comments

There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise. These muffins fall squarely into that last camp. But they are as tender and buttery as any crumb cake. And like a crumb cake, their nubby, cinnamon-scented crumb topping makes them feel more appropriate for brunch than dessert. This is breakfast food at its most elegant and delicious.

Featured in: Muffins With Blackberries and a Buttery Crumb Topping

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Ingredients

Yield:24 muffins

    For the Crumb Topping

    • 255grams all-purpose flour (about 1½ cups)
    • 75grams granulated sugar (about ⅓ cup)
    • 105grams dark brown sugar, lightly packed (about ½ cup)
    • 6grams ground cinnamon (about 1½ teaspoons)
    • 1gram ground allspice (about ¼ teaspoon)
    • 1gram fine sea salt (about ¼ teaspoon)
    • 170grams unsalted butter, melted (12 tablespoons; 1½ sticks)

    For the Cake

    • 170grams unsalted butter, at room temperature (12 tablespoons; 1½ sticks)
    • 200grams granulated sugar (about 1 cup)
    • 3large eggs, at room temperature
    • 1cup sour cream
    • 1½teaspoons vanilla extract
    • Finely grated zest of 1 lemon
    • 325grams all-purpose flour (about 2½ cups)
    • 10grams baking powder (about 2 teaspoons)
    • 3grams baking soda (about ½ teaspoon)
    • 3grams fine sea salt (about ½ teaspoon)
    • ½pint fresh blackberries (or use raspberries, blueberries or diced strawberries)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

625 calories; 54 grams fat; 33 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 4 grams protein; 150 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350. Grease or line 24 muffin cups.

  2. Step 2

    Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.

  3. Step 3

    Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in sour cream, vanilla and zest.

  4. Step 4

    In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.

  5. Step 5

    Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.

  6. Step 6

    Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn’t be wet.) Transfer muffins to a wire rack. Serve warm or let cool completely and freeze.

Ratings

5 out of 5
404 user ratings
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Comments

Amanda Gibney

Wonderful as muffins, but hard to get the crumb thick enough. Only modification I made to the ingredients was to double the cinnamon. Second time I made it decided sure why not crumb cake. Spread 2/3 of the batter in a 9x12 pan, covered it in local wild blackberries. Dotted on the rest of the batter and covered the whole thin with the full amount of crumb. Had to about double the baking time. Turned out moist and incredible

tel

Delicious and the streusel topping is the key factor! Instead of melting the butter, use one stick of softened butter instead, a bit less gran sugar and flour, 1/4 cup of uncooked oats, & a bit of finely chopped pecans. To make the topping: roll dough to make small clusters and place on top of each muffin before baking. Use all leftover bits - you can’t have too much streusel! Before putting into the oven, add a few more sprinkles of turbinado sugar. And, you must double the berries!!!

Michelle

These muffins are amazing! They freeze and reheat wonderfully!I had way too much crumb mixture left over. On my second go I made half as much crumb mixture and still had some left over.

Cynthia T

Make these! Made in advance for post-thanksgiving breakfast and they are lovely. Whatever berry you can choose (I had frozen raspberries) you’ll be happy. Used 3/4 of the crumble and frozen the rest. Took a little longer in the oven (and wish I had switched the tins from upper to lower mid-bake) but takes great. Most are in the freezer waiting for their big debut!

DJS

These are really tasty. Like others, I will make less crumb topping next time. Also, instead of mixing in the blackberries (which are huge at this time of year), I’m going to put one in each muffin cup and pour the batter over top. Definitely will make these again.

Beth

For those who say there is too much crumb topping - read the article linked to the recipe. Melissa explains why there is just as much topping as there is batter...

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