Blackberry Muffins with Crumble Topping

These delicious blackberry muffins with crumble topping are packed with fresh and juicy blackberries, and have a crunchy and sweet cinnamon-cardamom crumble topping.  

My local grocery store had some big, juicy blackberries on sale, but sadly, they are a bit too tart, so I made this easy recipe for blackberry muffins with crumble topping I found on Platings + Pairings. The muffins were tender and filled with berries and I loved the flavorful spiced crumble topping. Sadly, this recipe only made 9 muffins, but they were absolutely delicious, especially with an ice-cold glass of milk.

Blackberry Muffins with Crumble Topping

Crumble Topping:

• ⅓ cup flour
• ⅓ cup sugar
• 2 tbsp brown sugar
• ¼ cup butter (melted)
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Muffins:

• 1½ cups flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• ½ cup milk
• 1 cup fresh blackberries

How to Make Blackberry Muffins with Crumble Topping

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with muffin liners.

Make the crumble topping by mixing sugars, flour, butter, cinnamon, and cardamom with a fork until coarse crumbs form.

Make the muffins by combining the flour, sugar, salt, and baking powder in a large bowl. Whisk to combine.

In a small bowl, combine the oil, egg, and milk until well-mixed. Add vanilla and almond extract, and whisk to combine.

Slowly add the egg mixture to the flour mixture, then stir until just combined.

Fold in blackberries.

Divide batter evenly into muffin cups.

Evenly sprinkle crumble topping over each muffin.

Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin. 

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Blackberry Muffins with Crumble Topping

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Prep Time: 15 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 38 minutes minutes

Course: Breakfast, Dessert

Cuisine: American

Servings: 9 Muffins

Author: Pam - For the Love of Cooking

Equipment

• Muffin pan
• Wire Cooling Rack

Ingredients

Crumble Topping:

• ⅓ cup flour
• ⅓ cup sugar
• 2 tbsp brown sugar
• ¼ cup butter melted
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Muffins:

• 1½ cups flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp almond extract optional
• ½ cup milk
• 1 cup fresh blackberries

Instructions

• Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with muffin liners.
• Make the crumble topping by mixing sugars, flour, butter, cinnamon, and cardamom with a fork until coarse crumbs form.
• Make the muffins by combining the flour, sugar, salt, and baking powder in a large bowl. Whisk to combine.
• In a small bowl, combine the oil, egg, and milk until well-mixed. Add vanilla and almond extract, and whisk to combine.
• Slowly add the egg mixture to the flour mixture, then stir until just combined.
• Fold in blackberries.
• Divide batter evenly into muffin cups.
• Evenly sprinkle crumble topping over each muffin.
• Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin.
• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

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