Archive for May 12th, 2010

Inspired by Cook’s Illustrated, adapted to non-dairy, and devoured with blackberries instead of blueberries. Berry explosion.

Blackberry muffins with almond crunch topping


1/3 cup finely ground almonds

4 teaspoons brown sugar


2 cups fresh blackberries

1 1/8 cups sugar, plus 1 teaspoon

2 1/2 cups unbleached all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/3 cup finely ground almonds

2 large eggs

4 tablespoons margarine, melted and cooled slightly

1/4 cup vegetable oil

1 cup soy yogurt, thinned with 1/4 cup nondairy creamer

1 1/2 teaspoons vanilla extract

1 teaspoon almond extract

Topping: Stir together almonds and sugar in a small bowl until combined; set aside.

Muffins: Adjust oven rack to upper-middle position and heat oven to 425 degrees F. Spray standard muffln tin with nonstick spray. Bring 1 cup blackberries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl, and cool to room temperature, 10-15 minutes.

Whisk flour, baking powder, salt, and ground almonds together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in margarine and oil until combined. Whisk in yogurt and nondairy creamer, vanilla, and almond extract until combined. Using rubber spatula, fold egg mixture and remaining cup of blackberries into flour mixture until just moistened (batter will be lumpy, but do not overmix).

Spoon batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer or chopstick, gently swirl berry filling into batter, using figure-eight motion. Sprinkle almond topping evenly over muffins.

Bake until muffin tops are golden and just firm, 17 – 19 minutes, rotating muffin tin from front to back halfway through beking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving. Makes a dozen muffins.

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