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Tuesday
Apr172012

Blackberry, Lemon & Thyme Muffins

So, most of the time we're sweats (fancy sweats, we mean) and ponytail girls. We eat mac n' cheese, the occasional burrito from Chipotle and drink beer. We like diners and hot dogs. We're happy to have chocolate cookies for dessert. That's our philosophy after all, baking doesn't have to be hard or scary. We're low maintenance, you know?

(Cue the boyfriend/husband's collective eye roll and complete disbelief).

But sometimes we like to get glam. Put on our sequins and jewels (though we prefer the word 'bling') and the highest heels we have (and then take cabs because our feet hurt) and go all out spendy at a chic restaurant. We order the second cheapest bottle of wine, instead of the very cheapest. We have appetizers AND the weird bombe dessert (whatever a bombe is). Fun times. 

And then other times, we want to get dressed up and fancified but really we also just want pizza or french fries or cheeseburgers. We don't care about the stares. We don't care about wearing 6" heels and diamonds (fake but LARGE) at Cleary's in Boston or the Knickerbocker in New York. We just want our burgers and we want to look good eating them. Leave us alone. Let us be. We're HUNGRY.

That's what these muffins are. Fancy and sophisticated (thyme, oooooo) but still just delicious muffins. 

PS- We adjusted the crumb topping from the recipe we baked so your muffins will look slightly different from our pics. But trust us, they will be AMAZING.

Blackberry, Lemon & Thyme Muffins
Makes 18 Muffins
Adapted from Bon Appetit

Print Recipe

For the Crumble:
2/3 cup all-purpose flour 
1 teaspoon chopped fresh thyme
1 cup granulated sugar 
1/2 cup unsalted butter, cold

For the Muffins:
1 cup plus 2 tablespoons all-purpose flour
1 cup cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons finely grated lemon zest
1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 1/2 pint)
1 teaspoon chopped fresh thyme

First, make the topping. Combine all crumble dry ingredients and then cut in the butter until the mixture resembles coarse crumbs using your hands. Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

To make the muffins; preheat oven to 325° Fahrenheit.  Line standard 12-muffin tin with paper liners. In a medium bowl, whisk 1 cup all-purpose flour and next 4 ingredients. Set aside. 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. Add the eggs and vanilla extract. Continue beating until light and fluffy, 3-4 minutes. Scrape the sides of the bowl. Add the buttermilk and lemon zest, gradually beating into the butter mixture. Finally, add the dry ingredients and beat until just blended (do not overmix).

Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Divide the batter between prepared muffin pans (remember the recipe makes 18 so you will have to make another batch, we filled the muffin holes about 3/4 full). Top each muffin with 1-2 rounded tablespoons of crumble.

Bake until tops are golden brown and a tester comes out mostly clean when inserted in the center, about 30-40 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. 

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    Response: JVzoo
    Blackberry, Lemon & Thyme Muffins - Blue-Eyed Bakers - Blue Eyed Bakers

Reader Comments (6)

ohhh-la-la, these are mighty fancypants :) I love them!! Lemon and thyme work so well together, I but the berries just take these muffins out of this world ~ yum

April 17, 2012 | Unregistered CommenterLiving The Sweet Life

lemon zest, buttermilk, blackberries and thyme... that is pretty much a muffin of my dreams!

April 17, 2012 | Unregistered CommenterRebecca

Love the addition of thyme to these!

April 18, 2012 | Unregistered CommenterBlog is the New Black

Mmmm love this idea! It sounds awesome.

This recipe looks great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a

April 19, 2012 | Unregistered CommenterMatt @ RecipeLion

Beautiful pictures! Gotta love a good muffin :)

April 23, 2012 | Unregistered Commenterwww.homebeccanomics.com

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