Description
Deliciously warm muffins with a crunchy cinnamon crumb topping and bursting with roasted blackberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh blackberries
- 1/2 cup brown sugar (for crumb topping)
- 1/2 cup flour (for crumb topping)
- 1/4 cup unsalted butter (cold, for crumb topping)
- 1/2 teaspoon ground cinnamon (for crumb topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix dry ingredients in a bowl: combine the flour, sugar, cinnamon, and a pinch of salt.
- Cut in the cold butter pieces until the mixture resembles coarse crumbs.
- Combine the wet ingredients: beat the eggs and stir in the milk.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Fold in the blackberries carefully to avoid breaking them.
- Fill muffin cups two-thirds full with the batter.
- Prepare the crumb topping and sprinkle over each muffin.
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the tin before transferring to a wire rack.
Notes
For dairy-free, substitute milk with almond or oat milk. Make-ahead by preparing batter the night before.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg