Happy Monday! For many of us this is the last day of winter break — where did the time go? I still have a week before classes start, though I’m finishing a winter course, so my real break feels like the weekend between terms. That calls for consolation in muffin form.
These muffins are easy and require just one bowl. They come out tasting like they belong in a bakery: soft and moist inside with a crunchy, sugary top. I used blackberries because I had them on hand, but blueberries or raspberries would work beautifully as well. Chocolate chips would be delicious too if you’re in the mood for something richer.
On a side note, I announced winners for a recent giveaway — eight lucky readers won. Also, these photos were taken with my new camera using umbrella lights in a dark room. I’m pleased with how they turned out and excited to keep experimenting with food photography. What should I make next?
{Recipe adapted from AllRecipes.com}
Print Recipe
Blackberry Pecan Streusel Muffins
Ingredients
- for the batter
- 2 eggs
- ½ cup white granulated sugar
- ¾ cup packed dark brown sugar
- ½ cup vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup blackberries rinsed and dried
- ½ cup pecans roughly chopped
- for the streusel
- 4 tablespoon melted unsalted butter
- ½ cup unbleached all-purpose flour
- ⅓ cup packed dark brown sugar
- ¼ teaspoon cinnamon
- pinch of salt
Instructions
-
Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners.
-
In a large bowl, whisk the eggs with the white and brown sugars until combined. Add the vegetable oil, sour cream, and vanilla extract, and mix until smooth.
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Switch to a spatula and fold in the flour, baking soda, salt, and cinnamon just until incorporated. Gently fold in the blackberries and pecans, crushing a few blackberries slightly to distribute their flavor.
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Divide the batter evenly among the 12 muffin cups and set aside while you prepare the streusel topping.
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For the streusel, melt the butter in a small bowl. Stir in the flour, brown sugar, cinnamon, and a pinch of salt. Use a fork to combine until large clumps form and there is no visible dry flour.
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Sprinkle the streusel over the muffins. Bake for 20 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool slightly before serving. Enjoy!