(6 large or 12 standard muffins)
1 cup flour
1/4 cup sugar
1/2 tsp. chopped thyme
1/2 tsp. baking powder
1/2 tsp. salt
6 tablespoon chilled unsalted butter
cut into cubes
1 large egg yolk
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk or plain yogurt
2 tablespoon grated lemon zest
1 1/2 cups frozen or fresh berries
1/2 tsp of fresh thyme chopped
Whisk fisrt 5 ingredients in a medium bowl.
Using your figertips 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.
Prehead oven at 180°c Line cup molds with paper lines
Whisk the all purpose flor and baking soda-bakingpowder- and salt.
In other bowl beat butter until pale and creamyabout 2 minutes.
Add sugar and continue to beat until well incorporated.
Whisk eggs and vanilla in a samll bowl to blend.
Gradually beat into butter misture.
Continue beating until light and fluffy 3 to 4 minutes
Combine buttermilk and lemon zest in a small bowl.gradually beat into butter mixture.
Add dry ingredientsm beat just to blend.
Toss berries and thyme with 2 tbsp of flour fold into batter.
Spoon about 2/3 cup batter into large paper muffins molds or divide in muffins pan
Top each large muffin with 2 tbsp of crumble or 1 tabsp in small crumble.
Bake until the top are golden brown and a tester comes out clean when inserted into center about 40 to 45 minutes for large muffins.
And 40 minutes for standard size muffins.
Let cool in pan at least 20 minutes.
Serve warm or room temperature
I made these muffins the past week and when we ate the
last was absolutely nice.