If you have some blackberries that need a job, look no further than this recipe for jumbo spiced blackberry muffins. Sweet-tart juicy blackberries in a batter lightly scented with vanilla, orange, cardamom, and cinnamon. The flavors blend so beautifully, you might not be able to pinpoint why they're so good. Just enjoy them!
312gramsall-purpose flour11 oz or about 2 1/2 cups
198gramsgranulated sugar7 oz or 1 cup
1Tablespoonbaking powder
¼teaspoonbaking soda
Wet Ingredients
170gramswhole milk6 oz or 3/4 cup
85gramsGreek yogurt3 oz or about 1/3 cup
85gramsneutral vegetable oil3 oz or 1/2 cup plus 1 Tablespoon
57gramsunsalted butter, melted2 oz or 4 Tablespoons
2eggs
2teaspoonsvanilla
1teaspooncinnamon
1teaspoonorange extractor the zest of an orange
¾teaspoonkosher saltI use Morton's
1/4-1/2teaspoonground cardamomoptional but recommended
Blackberries!
1 ½cupsblackberries plus an additional 10-12 for topping
To Bake
2Tablespoonscoarse sugar
Instructions
Getting Ready
Measure out yogurt and milk and pull two eggs from the fridge about an hour before baking.
Place a rack in the center of the oven and heat to 425F.
Rinse berries and gently pat dry. Reserve 10 or so for the tops of the muffins.
Melt the butter and cool to warm.
Spray a 6-cavity jumbo muffin tin with pan spray. Wipe off any overspray from the top of the pan. If baking standard-sized muffins, the yield will be between 16-18, depending on the size of the muffin cavities.
Making the Batter
In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
In a large liquid measuring pitcher or a medium bowl, combine milk, yogurt, oil, melted butter, eggs, vanilla, cinnamon, orange extract, salt, and cardamom.
Dump the berries on top of the dry ingredients.
Pour in the wet ingredients, and use a large silicone spatula to fold all the ingredients together until there is no loose flour. Do this fairly gently in about 25 folds, give or take.
Fill the muffin tin with batter. Use all the batter. Cavities will be almost completely full.
To Finish and Bake
Cut the reserved berries in 3-4 pieces each and press 5-6 pieces onto the tops of each muffin.
Sprinkle 1 teaspoon coarse sugar evenly over each muffin.
Bake for 15-20 minutes until muffins are nicely peaked and golden brown.
Turn the heat down to 350F, tent the muffins loosely with foil, and bake an additional 10-15 minutes, or until the internal temperature of the muffins is 195-200F in the center.
Remove to a rack. Let cool in the tins for 10 minutes, then carefully remove them to cool completely (or until you can't resist eating them.)
Notes
Variations
Switch up the type of fruit or mix-ins you use as well as the spices. For example, use ginger and almond extract with peaches or raspberries, lemon zest with blueberries, or use all vanilla and a touch of cinnamon for chocolate chip muffins.Bake the batter as a cake in a 9" x 2" pan. Reduce the baking temperature to 325F and bake until the internal temperature in the center is 195-200F.
Storing
Store at room temperature for 2 days. Freeze for up to 2 months. Thaw in the fridge or at room temperature, and reheat for best flavor.