Blackberry, Lemon, and Thyme Muffins
From Bon Appetit
Crumble
1 cup cake flour
1/4 cup sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
1 large egg yolk
Muffins
1 cup plus 2 tablespoons all-purpose flour
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons finely grated lemon zest
1-1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
1 teaspoon chopped fresh thyme
Special Equipment: Eight 4-ounce paper muffin molds (optional)
Note: I used my Texas size muffin molds. You can also use standard-size muffin molds
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.
Muffins Preheat oven to 325 degrees. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Note: I lightly sprayed my muffin molds with cooking spray.
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 over mix).
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.
Makes 8 large muffins or 16 small muffins.
Muffin Batter With Crumble |
Out of the Oven Cooling |
I have seen a lot of spice combos with lemon-tarragon, basil and rosemary. I have yet to taste any of those flavor combos. Thyme does sound like it would a good layer of flavor with the lemon and blackberry. I do need to try these. Delicious post!
ReplyDeleteTina, I hope you like these muffins when you make them:) Geri
Deletewhat an interesting flavor combination! i definitely want to try these!
ReplyDeleteThanks:) I hope you like them as much as my family did. Geri
ReplyDeleteVery unusual but tasty combination of ingredients! I am intrigued to try these muffins they look very crunchy on top!
ReplyDeleteIt is an unusual flavor combination - but tasty:) Have a great weekend!
DeleteThese muffins look so pretty! Love the flavor combination…will have to give these a try!
ReplyDeleteThanks for sharing, I will bookmark and be back again
ReplyDeleteBlackberry Developer