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blackberry, lemon & thyme muffins

blackberry, lemon & thyme muffins

Adapted from a recipe by Elizabeth Belkind of Cake Monkey in Los Angeles

Make these amazing blackberry, lemon & thyme muffins at home. Just like at your local coffee shop. Only better. In your own kitchen.

Servings 8 large or 16 standard muffins
Author Rosemary Stelmach

Ingredients

For the crumble topping

  • 1 cup cake flour (See Recipe Notes)
  • 1/4 cup sugar
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into 1/4" cubes (3/4 stick)
  • 1 large egg yolk

For the muffin batter

  • 1 cup plus 2 tablespoons all-purpose flour (separated)
  • 1 cup cake flour (See Recipe Notes)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons finely grated lemon zest (from about 2 lemons)
  • 1 1/2 cups fresh blackberries, halved lengthwise (about 6 ounces)
  • 1 teaspoon chopped fresh thyme

Instructions

For the crumble topping

  1. Whisk first 5 ingredients in a medium bowl.  Add butter.  Using your fingertips, rub in butter until pea-size lumps form.  

  2. Add egg yolk; stir to evenly distribute and form moist clumps.  Crumble should resemble a mixture of pebbles and sand.

  3.  Chill for at least 1 hour.  

    DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

For the muffin batter

  1. Preheat oven to 325°F.  If making large muffins, line baking sheet with parchment paper then place empty muffin molds to be filled on the sheet.  If making standard-size muffins, line 16 1/3-cup molds with paper liners.

  2. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl and set aside.  

  3. Using an electric mixer, beat butter until pale and creamy, about 2 minutes.  Add sugar and continue to beat until well incorporated, 2–3 minutes longer.  Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture.  Continue beating until light and fluffy, 3–4 minutes.  Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture.  Add dry ingredients; beat just to blend (do not overmix).

  4. Toss blackberries and thyme with 2 tablespoons reserved flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. 

  5. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans.  Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.

  6. Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins.  Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool.  Serve warm or at room temperature.  

  7. Store cooled muffins in an airtight container at room temperature.  Best if enjoyed within one day.

Recipe Notes

Need to make your own cake flour?

  • Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and place it back in your flour canister. Replace the removed all-purpose flour with 2 tablespoons of cornstarch.
  • Sift flour a total of 5 times. Sifting the flour and cornstarch together will help thoroughly combine the mixture and lighten & aerate the flour.