Blackberry Pecan Streusel Muffins
Need a lacto ovo vegetarian hor d'oeuvre? Blackberry Pecan Streusel Muffins could be an outstanding recipe to try. This recipe serves 16. For 62 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 233 calories. This recipe is liked by 130 foodies and cooks. It is brought to you by Can't Stay out of the Kitchen. A mixture of granulated sugar, eggs, blackberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 9 minutes. Overall, this recipe earns a not so awesome spoonacular score of 20%. If you like this recipe, you might also like recipes such as Blackberry-Peach Cobbler with Praline-Pecan Streusel, Cranberry Pecan Streusel Muffins, and Pumpkin Muffins with Pecan Streusel.
Servings: 16
Preparation duration: 45 minutes
Cooking duration: 24 minutes
Ingredients:
1 tsp. baking powder
1 tsp. baking soda
12-oz. fresh blackberries
½ cup brown sugar
½ cup Land O' Lakes unsalted butter, softened
1 cup confectioners' sugar
2 large eggs
1 tbsp. granulated sugar
5.3-oz. container Chobani Blackberry Greek yogurt
3-4 tbsp. heavy cream
3 tbsp. heavy whipping cream or half-and-half
½ cup Fisher chopped pecans
½ tsp. salt
2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
½ tsp. McCormick pure vanilla extract
2 tsp. McCormick real vanilla extract
Equipment:
mixing bowl
oven
hand mixer
bowl
wooden spoon
muffin tray
toothpicks
whisk
wire rack
Cooking instruction summary:
In a small mixing bowl, combine all the ingredients.The mixture will be crumbly.Set aside.Preheat oven to 425.Spray muffin pans with Bakers Joy nonstick cooking spray.Set aside.In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.Mixture will be thin.Stir in flour and blackberries gently with a wooden spoon until ingredients are just moistened.Dont overmix the batter.Spoon the muffin batter into prepared muffin tins all the way up to the top.Crumble the crumb topping over each muffin and press the topping down gently into the muffins.Bake for 5 minutes at 425.Adjust heat to 350 and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.Cool about 10 minutes.Add glaze. Whisk all of the ingredients together.Allow muffins to cool about 10 minutes in muffin tins.Remove muffins from baking tins and place on wire rack.Place glaze mixture in a zip lock bag and cut off corner.Drizzle glaze over muffins.
Step by step:
1. In a small mixing bowl, combine all the ingredients.The mixture will be crumbly.Set aside.Preheat oven to 425.Spray muffin pans with
2. Bakers Joy nonstick cooking spray.Set aside.In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
3. Mixture will be thin.Stir in flour and blackberries gently with a wooden spoon until ingredients are just moistened.Dont overmix the batter.Spoon the muffin batter into prepared muffin tins all the way up to the top.Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
4. Bake for 5 minutes at 425.Adjust heat to 350 and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.Cool about 10 minutes.
5. Add glaze.
6. Whisk all of the ingredients together.Allow muffins to cool about 10 minutes in muffin tins.
7. Remove muffins from baking tins and place on wire rack.
8. Place glaze mixture in a zip lock bag and cut off corner.
9. Drizzle glaze over muffins.
Nutrition Information:
covered percent of daily need
