How To Make Delicious Streusel Topped Blackberry Muffin Delights
Perhaps you’ve stayed in one of those American Bed and Breakfast joints then for certain you must have been served with baked goodies every day.
In the English Bed and Breakfast it is very odd whenever I serve some muffins, despite the fact that these muffins are “baked freshly at dawn using my very own bare hands”, about all of the guests would still prefer the regular English style.
Trying to find the ultimate muffin recipe has always been this one lifelong search but now I finally feel that I am really close to finding out that really perfect muffin. The secret element would be putting sugar and cinnamon streusel on top.
For your muffins, if you can’t find any blackberries, you may also prefer to use raspberries, whinberries (these are the wild bilberries if you’re living outside Shropshire), blueberries, perhaps during autumn season you may opt to use apples instead.
The varieties are endless depending on what kinds of ingredients are there. You just need to get creative and most of all be not afraid to experiment with your muffin recipe. With experimentation, you might just finally achieve a recipe for muffins that you and your guests can go crazy about.
Muffins:
Ingredients:
140 grams of blackberries (frozen/fresh)
225 grams of flour (self rising)
1 tsp of baking powder
60 grams of caster sugar
200 ml. of milk
1 tsp of cinnamon
1 egg; beaten
55 grams of butter; melted
Topping:
40 grams of butter; melted
50 grams sugar (soft, brown)
50 grams of flour (plain)
1 tsp of cinnamon (ground)
First preheat your oven up to about 200 deg. or when using a fan-oven up to about 180 deg. or you may use gas-mark 6.
Get a 6-cup big muffin molder or a 10-cup muffin molder that have been lined with some parchment paper or greased well with some butter/margarine or non stick cooking spray.
Mix all ingredients together for streusel – you know that you’ve made it right when your mixture is crumbly and has some nice big lumps. Don’t make it smooth, its supposed to appear crumbly.
Sift together all your dry recipe ingredients like baking powder and flour inside a bowl, then add in your blackberries, sugar and cinnamon. Make sure that they’re blended together well.
Combine all your wet recipe ingredients, then combine them really quickly and gently with your dry recipe ingredients – this mixture should have that lumpy consistency, if it looks a little bit unappetizing you’re doing it right.
Spoon in your mixtures onto the individual molders, then sprinkle some of the delicious streusel mixture atop the muffin batter. Bake inside your oven within the next fifteen to twenty five minutes till they rise and turn golden brown. Serve them right away while they’re still warm