Mega Blackberry Coffeehouse Muffins
By: Jo Ann
Published: Thursday, May 27, 2010 - 2:55am

Ingredients




Ingredients for Streusel Topping:

1/2 cup finely chopped walnuts or shredded coconut
 cup firmly packed brown sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
Ingredients for Muffin Batter:

1/2 cup unsalted butter, melted
1 cup white sugar
1/2 cup firmly packed light brown sugar
1 tablespoon finely minced orange zest
1 large egg
1 cup buttermilk
2 teaspoons pure vanilla extract
2 1/2 cups to 2 & ¾  all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 cups scant  semi-frozen blackberries

Preparation

1 Preheat oven to 400 degrees. Arrange oven rack to middle position. Line 12-cup muffin pan with paper liners and place it on a parchment paper-lined baking sheet. 2 Prepare streusel topping by rubbing or crumbling ingredients together with fingers; set aside. 3 In a large bowl, whisk together melted butter, both sugars, orange zest, and egg. Do not overbeat. Mixture should be pasty. Add buttermilk and vanilla. 4 In a separate bowl, stir together flour, baking powder, baking soda, salt, and cinnamon. Gently fold into batter. Once partially blended, fold in fruit. The use of semi-frozen fruit will help "firmup" the batter. If batter seems too loose, add a few tablespoons of flour (no more than 4 tablespoons) to make batter a bit stiffer. 5 Distribute batter evenly between the twelve cups, sprinkle streusel topping evenly over each muffin. 6 Bake 15 minutes. Reduce oven temperature to 350 degrees and bake another 12 to 15 minutes. Muffins should spring back when gently pressed. Allow 5 minutes before removing from pan.