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Blackberry Brandy Muffins

by on May 24, 2010 in Breads, Muffins May 24, 2010 BreadsMuffins
See post on Julie (Bananas for Bourbon)’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

These Franken-muffins take on a life of their own in the oven, but what comes out are gorgeous, fluffy muffins with a nice big top and a sweet crunch from a crumb topping. Inside, they’re bright and fragrant from the fresh berries and splash of brandy. They’re lightened up with some whole wheat flour and applesauce, which is a good thing because even though they’re enormous, it’s hard to eat just one!

Ingredients

  • FOR THE TOPPING:
  • ½ cups Brown Sugar
  • ⅓ cups All-purpose Flour
  • ¼ cups Rolled Oats
  • 4 Tablespoons Butter, Melted
  • _____
  • FOR THE MUFFINS:
  • 1 cup Whole Wheat Flour
  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1 whole Egg
  • ¾ cups Sugar
  • ⅓ cups Canola Oil
  • ⅓ cups Applesauce
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest
  • ¼ cups Brandy
  • 1 cup Buttermilk
  • 12 ounces, weight Fresh Blackberries, Halved

Preparation

1. Preheat the oven to 350 degrees. Grease a muffin pan with baking spray.

2. Combine the topping ingredients in a small bowl until the mixture has a crumbly consistency. Set aside.

3. In a large bowl, sift together the flours, baking soda, baking powder, and salt.

4. In a medium bowl, beat the egg, then add the sugar and whisk until fluffy and light in color. Add the oil, applesauce, vanilla, lemon zest, and brandy. Mix to combine.

5. Add the wet ingredients to the dry, pour in the buttermilk, and stir until just barely combined. Don’t over-mix! Then gently fold in the blackberries.

6. Fill the 12 muffin cups with the batter. I fill them all the way to the top (which is probably why they’re so huge). Then crumble the topping mixture over each muffin.

7. Bake for 25-30 minutes, until golden brown and a tester comes out clean. Let cool for 10 minutes, which may require an armed guard.

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horseluvr on 2.8.2011

So here’s how things went…I started with frozen blackberries, cut them, then thawed and drained them really well (weighed them after thawing). Proceeded accordingly, used dried lemon peel and blackberry brandy. Using standard Wilton paper liners (which I recommend with juicy berries), this recipe made a full 2 dozen! I normally don’t like crumb toppings that crumble and fall off when you’re biting into them…so I made sure they were “tamped” down to the batter pretty well before popping into the oven. This size took about 19 min. to cook in my oven. The results are pretty darned good!

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