Brown Butter Blackberry Muffins Recipe 445 Recipes

BROWN SUGAR BLACKBERRY MUFFINS

Steps:

• 1. Add the flour, baking powder, baking soda, cinnamon, and salt to a big bowl and whisk until well mixed.
• 2. Mix the brown sugar, milk, egg, lemon zest, and melted butter in another bowl until well mixed.
• 3. Pour the wet ingredients into the dry ingredients and mix until incorporated (not too much mixing or the muffins will be chewy instead of cake-like).
• 4. Add the floured blackberries and fold into mixture.
• 5. Put into buttered muffin tins.
• 6. Pop into the oven for 16 - 20 minutes at 350.
• 7. You can tell the muffins are done by pushing on the top of one and if it springs back up they are done. Since this recipe uses brown sugar instead of white sugar the color will be darker when they are finished baking.
• 8. The flour on the blackberries keeps them from falling to the bottom of your muffins and helps the muffins not be soupy.

BLACKBERRY CRUMB MUFFINS

Steps:

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

BLACKBERRY MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

BROWN BUTTER BLACKBERRY MUFFINS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. Line a muffin tin with baking cups. In a medium-sized bowl, combine browned butter and milk. Stir in egg and egg yolk and vanilla extract. In a separate, large bowl, whisk together flour, brown sugar, baking powder, and salt. Stir in butter mixture, mixing until just combined. Gently fold in blackberries. Fill baking cups 2/3 of the way full. In a small bowl, combine flour and turbinado sugar. Using your fingers, crumble in the cold butter until you've got a flaky mixture. Sprinkle this over the muffins, as much or as little as you prefer. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before eating.

BLACKBERRY MUFFINS RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 400. Grease a standard 12 muffin pan or if you want bigger muffins use the large muffin. (recipe makes 6 large muffins) 2. Whisk together the flour and cinnamon in a large bowl. 3. In a separate bowl, whisk together eggs, sour cream, milk, butter and vanilla. 4. Add wet mixture to the dry mixture and mix together, until the dry ingredients are moisten. Add the berries. (Do not over-mix. Over-mixing will cause the muffins to be dense, not fluffy. Batter should not be smooth.) 5. Divide the batter evenly among the muffin cups. Bake at 400 for 17-20 minutes or until a toothpick inserted come out clean. 6. Let cool for 2-3 minutes, if serving hot. Otherwise, let them on a baking rack.