Blackberry Muffins with Streusel
Streusel
- Wheat flourWeight:30 gVolume:1/4 cup
- SugarWeight:20 gVolume:1 2/3 tbsp
- Butter, coldWeight:20 gVolume:1 1/2 tbsp
METHOD
Streusel
In a small bowl, combine 30 g of flour, 20 g of sugar and 20 g of cold butter. Rub with your fingers until coarse crumbs form. Refrigerate.
Muffin Batter
- Butter, softenedWeight:100 gVolume:1/2 cup
- SugarWeight:150 gVolume:3/4 cup
- EggsWeight:100 gVolume:2 pcs
- Vanilla extractWeight:5 gVolume:1 tsp
- SaltWeight:3 gVolume:1/2 tsp
- Wheat flourWeight:200 gVolume:1 1/2 cups
- Baking powderWeight:4 gVolume:1 tsp
- MilkWeight:100 gVolume:1/2 cup
METHOD
Muffin Batter
Beat 100 g of softened butter with 150 g of sugar for 5 minutes until light and fluffy. Add 2 eggs, 1 tsp of vanilla extract and ½ tsp of salt, and beat until combined.
Sift in 200 g of flour and 1 tsp of baking powder and mix gently. Add 100 g of milk and stir until smooth.
Blackberry Filling
- BlackberriesWeight:200 gVolume:1 1/3 cups
- CornstarchWeight:8 gVolume:1 tbsp
METHOD
Blackberry Filling
Toss 200 g of blackberries with 1 tbsp of cornstarch and gently fold them into the batter.
Baking
Divide the batter evenly among 12 muffin liners and sprinkle with the streusel. Bake at 180°C (350°F) for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean. Let the muffins cool slightly before serving.
Allergens
- Gluten
- Eggs
- Milk
Composition not determined for some products: Blackberries.
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
Total Metrics
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