Blackberry Muffins with Crumble Topping
Servings 9 Muffins
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.