Servings: 13 Muffins
Preheat: 375
Prep Time: 30 minutes
Source: Williams-Sonoma’s Blackberry Muffins
These are fabulous and taste as good as they look.
Ingredients:
For the topping:
1⁄3 cup of sugar
3 tablespoons of flour
Grated zest of 1⁄2 lemon
2 tablespoons of butter, melted
1/3 cup of pecans, finely chopped
For the muffins:
2 cups of flour
3/4 cup of white sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1⁄2 teaspoon of cinnamon
Grated zest of 1⁄2 lemon
1⁄4 teaspoon of salt
1 egg, beaten
5 tablespoons of butter, melted
1 cup of buttermilk
1 pint blackberries
Directions:
Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or nonstick cooking spray.
To make the topping- In a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make the muffins- In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over mix.
Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Remove the muffins. Serve warm or at room temperature.
Makes 12 muffins.