Blackberry Muffins w/Streusel Topping

  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1 tbsp. unsalted butter, melted
  • 1/4 tsp. cinnamon
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • Grated zest of 1/2 lemon
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 5 tbsp unsalted butter, melted
  • 1 cup milk
  • 2 cups fresh blackberries or 2 1/2 cups frozen blackberries, unthawed
  1. Preheat an oven to 375°F.  Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
  2. To make the topping, in a small bowl, stir together the first four ingredients.  Set aside.
  3.  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 milk (the batter will be slightly lumpy).  Gently fold in the blackberries with a rubber spatula just until evenly distributed, no more than a few strokes.  Try not to break up the blackberries.
  4. Spoon the batter into the prepared muffin cups, filling each a bit above the rim of the cup.  Top each muffin with the streusel topping, dividing it evenly (the sugar will melt and produce a glaze effect).
  5. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 25-30 minutes.  Transfer the pan to a wire rack and let cool for 10 minutes.  Unmold the muffins and serve warm or at room temperature.

Yield:  12 muffins

*Adapted from William Sonoma