Blackberry Crumb Muffin
I didn’t have a muffin pan handy so decided to use a cupcake pan for medium muffins, and very happy with the result! Perfect snack size.
Yields 24 medium muffins or 12 large muffins
Ingredients:
Muffins:
2 cups flour
1/2 cup granulated sugar
3/4 cup brown sugar
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups plain Greek Yogurt
3/4 cup melted butter
2 eggs
2 tsp vanilla (maple syrup OR honey to substitute)
1 cup blackberries - fresh or frozen and thawed (drain juice if thawed)
Crumble:
1 cup flour
1/2 cup brown sugar
4 tsp cinnamon
1/4 cup melted butter
Icing:
1 cup powdered sugar
1 tbsp milk
1 tbsp Greek Yogurt
1 tsp vanilla
Directions:
Preheat oven to 375 degrees F. Line your muffin or cupcake pan with liners or parchment paper.
Make your crumble — In a medium bowl, whisk together flour, cinnamon and sugar. Add melted butter and mix until your crumble has formed. Set aside.
In a large bowl, mix your dry ingredients of flour, brown and granulated sugars, baking soda, baking powder and cinnamon. Make a well in the center and set aside.
In a medium bowl, mix together your Greek yogurt, eggs and vanilla. Pour in melted butter and mix until combined. Pour your wet ingredients into the well of dry ingredient bowl. Gently fold your dry ingredients into the wet mixture until combined, but do not whisk or over-mix. Add your blackberries and gently fold into batter.
Scoop muffin mix into your prepared liners, about 3/4 full. Top generously with prepared crumbled to the top of liner. Bake for 15-20 minutes, until golden brown.
While muffins are cooling, prepare your icing glaze. Mix your powdered sugar, vanilla, milk and Greek yogurt until smooth. Drizzle over muffins anklet set for a few minutes before enjoying.