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Blackberry �n Sour Cream Streusel Topped




Source of Recipe


Mai


Recipe Introduction


These luscious muffins are tiny coffeecakes in a muffin shape.You can substitute sour milk, use buttermilk powder, or sour cream instead of the buttermilk.


List of Ingredients




Blackberry �n Sour Cream Streusel Topped Muffins



Streusel Topping

1 tablespoon unsalted butter
1/3 cup brown or white sugar
� teaspoon cinnamon
1/2 cup finely chopped walnuts or shredded coconut

Batter

1 cup white sugar
� cup light brown sugar, packed firmly
� cup melted unsalted butter
1 tablespoon orange zest, finely minced
2 eggs
1 cup buttermilk
2 teaspoons pure vanilla
2 3/4 - 3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon pinch salt
2 cups, scant, blackberries



Recipe



Prepare the streusel by rubbing or crumbling ingredients together. Set aside.

Preheat oven to 400 F. Line muffin cups with paper liners.

In a large bowl, whisk together the butter, white sugar, brown sugar, citrus zest and egg. Do not over-beat. Mixture should be pasty. Add vanilla and buttermilk.

In a separate bowl, stir together flour, baking powder, soda and cinnamon. Blend gently. Once partially blended, fold in fruit. The use of frozen fruit will help "firm" up the batter. If batter seems too loose, add a few tablespoons of flour (no more than 4) to make batter a bit stiffer. Scoop batter into lined muffin tin. Sprinkle topping evenly over each muffin.

Bake for 15 minutes.

Reduce heat to 350 F. and bake another 12 to 15 minutes. Muffins should spring back when pressed lightly. Allow to cool in pan for 5 minutes before removing.

Makes 9-12 muffins