I made these muffins last night. My house smelled like heaven. My stomach had an orgasm.
You need to make these.
I modified a recipe I found on one of my favorite sites, The Brown Eyed Baker the link will take you to her original recipe and a few more that I have yet to try.
Here is the modified version of the recipe!
For the Muffins:
- 1 cup fresh blackberries
- 1 ⅛ cups brown sugar
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- ¼ cup unsalted butter, melted and cooled slightly
- ¼ cup olive oil
- 1 cup yogurt (I used banana flavored yogurt)
- 1 ½ teaspoons vanilla extract
- blackberry jam
For the Sugar Topping:
- 1/3 cup brown sugar
- 1/8 cup softened butter
- Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Prepare muffin pan with paper muffin cups.
- Whisk the flour, baking powder, and salt together in a large bowl. Whisk 1⅛ cups sugar and the eggs together in a medium bowl until thick and well mixed. Slowly whisk in the melted butter and oil until combined. Whisk in yogurt and vanilla until combined. Using a rubber spatula, fold the egg mixture and blackberries into the flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)
- Take 1 large tablespoon of your batter and put on the bottom of muffin cups, then add 1 teaspoon of blackberry jam into the center of each mound of batter, add one more scoop of batter to cups to fill. Mix together the softened butter and brown sugar and mix together until crumbly, sprinkle over the top of muffins.
- Bake until the tops of the muffin are golden and firm, 17 to 19 minutes. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack and cool for 5 minutes before serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or wrapped individually with plastic wrap, placed in a freezer bag, and frozen for up to 2 months.