Blackberry, Lemon, and Thyme Muffins
Delightfully aromatic muffins combining fresh blackberries, bright lemon zest, and fragrant thyme. These bakery-style muffins feature a buttery crumble topping and a tender, fluffy interior studded with juicy berries.
Ingredients
- •1 cup cake flour
- •¼ cup sugar
- •1 teaspoon chopped fresh thyme
- •½ teaspoon baking powder
- •½ teaspoon kosher salt
- •6 tablespoons unsalted butter
- •1 whole egg yolk
- •1⅛ cup all-purpose flour
- •1 cup cake flour
- •1 teaspoon baking powder
- •¾ teaspoon baking soda
- •1 teaspoon kosher salt
- •½ cup unsalted butter
- •1 cup sugar
- •2 whole eggs
- •1 teaspoon vanilla extract
- •1 cup buttermilk
- •2 tablespoons lemon zest
- •1½ cups blackberries
- •1 teaspoon chopped fresh thyme
- •1 teaspoon chopped fresh thyme
- •8 pieces paper muffin molds
Cooking Instructions
- 1.
Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
60 min
- 2.
Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
15 min
- 3.
Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
10 min
- 4.
Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.
70 min
