Saturday, April 6, 2024

Spring Fling: Blackberry Swirl Muffins with Crumb Topping - Small Batch

Fresh hot muffins swirled with a blackberry syrup and topped with a streusel topping make these spring muffins crave worthy!


Blackberry Swirl Muffins with Crumb Topping

I love when Spring arrives and all the berries are bursting with flavor.  I end up buying berries every week for yogurt parfaits, toppings for waffles, tossing in salads, and addition to muffins.  This week I made a blackberry syrup that I swirled in to my base muffin recipe for a different take on a fruit laden muffin.  If this wasn't decadent enough I added a streusel topping which took it to the next level.

These muffins are so good you are gonna crave them!  Laced with a little cinnamon that totally compliments the blackberries these muffins will bring you warmth and comfort.  This is another small batch of 6 so double the recipe if you want 12 muffins.


What Ingredients do I need?

  • fresh blackberries
  • eggs
  • low-fat milk
  • canola oil
  • all purpose flour
  • sugar or sugar alternative if using (for Keto, low carb)
  • baking powder
  • salt
  • brown sugar
  • cinnamon
  • butter

Substitutions and Variations

  • Use white whole wheat flour in place of the all purpose flour
  • Make mini muffins or small loaves instead
  • Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.
  • Any add-ins (shredded coconut, walnuts, pecans, granola) will work.

Kitchen Tips and Notes

  • 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.
  • To get high muffin tops turn your oven up to 400 degrees.
  • Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.
  • Double the recipe for 12 muffins.
  • Muffins can be frozen individually and kept for 3 months.
  • Fill the muffin tin almost to the top for nice big domed muffins.

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Blackberry Swirl Muffins with Crumb Topping

Makes 6

Blackberry swirl:
1 cup fresh blackberries
1 teaspoon granulated sugar
1/4 teaspoon cinnamon

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon

Crumb Topping:
1/6 cup packed light brown sugar
1 1/2 teaspoons sugar
1/2 teaspoon cinnamon
2 Tablespoon butter, melted
1/3 cup flour

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a small saucepan over medium-high heat add blackberries, sugar, and cinnamon.  Stir mixture until the blackberries cook down and get syrupy, mashing the blackberries with a spoon as they cook about 5 min. Set aside and allow to cool. 

In a medium bowl add all the crumb topping ingredients and use your fingers to mix together until crumbly.  Set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, salt, and cinnamon.   Stir just until combined.  Do not over mix.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Add one teaspoon of the blackberry swirl to each top and swirl in the batter with a toothpick.  Sprinkle each muffin with the streusel topping.  (You may have leftover blackberry swirl and streusel topping.)  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

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