Bakery-Style Blackberry Streusel Muffins Recipe

Bakery-Style Blackberry Streusel Muffins Recipe

• Prep time: 20 minutes

• Bake time: 25 to 30 minutes

• Yield: 12 large muffins

Ingredients

For the Streusel Topping:

• ⅓ cup granulated sugar

• ⅓ cup packed light brown sugar

• ½ cup all-purpose flour

• 1 tsp ground cinnamon

• ¼ cup unsalted butter, melted

For the Muffin Batter:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened to room temperature

• ¾ cup granulated sugar

• 2 large eggs (at room temperature)

• 1 tsp vanilla extract

• ½ cup whole milk (or buttermilk)

• 1 ½ cups fresh blackberries (cut in half if large)

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or tulip baking wrappers.

2. Make the Streusel: In a small bowl, whisk together the granulated sugar, brown sugar, flour, and cinnamon. Pour in the melted butter and stir with a fork until crumbs form and resemble wet sand. Set aside.

3. Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt.

4. Cream Butter and Sugar: In a large bowl, beat the softened butter and ¾ cup granulated sugar together on medium speed until light and fluffy (about 2 minutes).

5. Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.

6. Combine Wet and Dry: Alternate adding the dry flour mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low just until combined—do not overmix.

7. Fold in Blackberries: Gently fold in the fresh blackberries with a spatula, reserving a few to press on top if desired.

8. Fill and Top: Divide the thick batter evenly among the 12 muffin cups (filling them right to the top). Generously sprinkle the prepared streusel topping over each muffin, pressing it down gently so it adheres.

9. Bake: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door, and bake for another 18 to 22 minutes until a toothpick inserted into the center comes out clean.

10. Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.