BLACKBERRY, LEMON, AND THYME MUFFINS
Provided by Elizabeth Belkind
Categories Breakfast Brunch Bake Easter Mother's Day Blackberry Lemon Thyme Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 large or 16 standard
Number Of Ingredients 25
Steps:
- For crumble:
- Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
- For muffins:
- Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
- Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
- Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.
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Benazir Baloch
[email protected]These muffins look delicious! I'm definitely going to try this recipe.
Carolyn Konga
[email protected]I'm not sure how I feel about the combination of blackberries, lemon, and thyme, but I'm willing to try it.
Mauricio Lakatos
[email protected]I'm not a big fan of muffins, but these look so good that I might have to give them a try.
Javon Alder
[email protected]These muffins look so good, I'm going to have to make them this weekend!
Franklyn Burke
[email protected]I'm not sure if I have thyme on hand, but I'll definitely try to find some for this recipe.
Samantha McCabe
[email protected]I'm allergic to blackberries, but I think I could still make these muffins with raspberries or blueberries.
Zintle Somi Iviwe
[email protected]These muffins sound like the perfect summer treat!
Daniel Darfour
[email protected]I'm definitely going to make these muffins for my next brunch party.
Philipe Dankwaa
[email protected]These muffins look amazing! I can't wait to try them.
fave ok
[email protected]I'm not sure what went wrong with my muffins. I followed the recipe exactly, but they turned out terrible.
Ayan Amirali
[email protected]These muffins were a complete disaster! They were dry and crumbly, and they didn't have any flavor.
Arsalan Osman
[email protected]I'm not a fan of thyme, so I omitted it from the recipe. The muffins were still very good, but I think they would have been even better with the thyme.
MD Mahir Islam
[email protected]These muffins were a bit too sweet for my taste, but they were still enjoyable.
Teddy Wondu
[email protected]The thyme in these muffins really gives them a special touch. I love the way it pairs with the blackberries.
Hlumelo Hope Botha
[email protected]These muffins were so easy to make and they turned out so moist and fluffy!
Abiola Malaolu
[email protected]I've made these muffins several times now and they're always a hit! The tartness of the blackberries and the sweetness of the lemon balance each other out perfectly.
Ecchi Angel
[email protected]These muffins were a delightful treat! The combination of blackberries, lemon, and thyme created a unique and flavorful muffin that was perfect for a summer brunch.