These soft, fluffy vanilla and blackberry muffins are bursting with juicy blackberries, with a delicious crunchy spiced hazelnut streusel topping for extra crunch. These jumbo muffins are a perfect autumn bake, and are best served warm for a bakery-style treat!
This recipe is kindly sponsored by Tala Cooking.
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About These Blackberry Muffins
- FLAVOUR: These muffins have the delicious taste of vanilla with juicy blackberries dotted throughout. The blackberry works really well with the spiced hazelnut streusel topping, which adds texture and a hint of spice.
- TEXTURE: These muffins are light and fluffy with juicy blackberry in every mouthful, and the streusel topping is the perfect crunch accompaniment.
- SERVES: This recipe makes 6 large bakery-style muffins, or 12 regular sized muffins. Feel free to scale up the ingredients to make a double batch. The Tala Performance 6 Cup Jumbo Muffin Tin is perfect to use for these muffins.
How to Stop Fruit Sinking in Muffins
It’s so frustrating when you bake with fruit and it all sinks to the bottom of your bakes! The secret to stopping fruit sinking is simple – just gently toss the fruit in flour before you add it to the muffin mix. The flour helps to hold the berries in the muffin mix as it cooks, meaning they don’t sink to the bottom and you get that delicious blackberry flavour in every mouthful.
The Secret to Soft and Fluffy Muffins
Have you ever made a batch of muffins only to take a bite and find they’re dense, tough and a little dry? Don’t worry, I’ve been there! But let me assure you that these blackberry muffins guarantee a soft, fluffy and moist texture. Here’s how:
Secret ingredients: using oil (instead of butter) gives the muffins a soft, tender crumb. Adding both sour cream and milk also makes them moist and rich due to their higher fat content.
Secret method: over-mixing is the most common reason why muffins turn out dry and tough. So to prevent this, we use the ‘separate mixing method’. The dry ingredients are whisked together in one bowl, and the wet ingredients are combined in a separate bowl. Then the two are stirred together until just combined – a lumpy mixture with lots of air bubbles is what you’re looking for. Top tip… put the electric whisk away and mix by hand to have more control.
3 Tips to Help Your Blackberry Muffins Rise Higher
- Fill the muffin liners almost to the top: packing in more mixture will give that overflowed domed-tip finish.
- Let the mixture rest for 20 minutes before baking: during this time the flour soaks up extra moisture and creates a thicker batter, resulting in more structure and a higher rise.
- Blast at high heat then lower the temperature: the high heat will kickstart the raising agent more quickly and give the muffins a boost to rise tall. The temperature is then lowered for the remaining baking time to not dry the muffins out.
Which Muffin Tin Should I Use?
The Tala Performance 6 Cup Jumbo Muffin Tin is amazing! The super durable non-stick coating is built to last and, because it’s from the Tala Performance range, the quality is second to none – the tin is made from heavy-duty 1.0mm thick carbon steel to ensure an even bake time every time! Plus, each piece from the Tala Performance range comes with a ten-year performance guarantee and is designed to last.
How to Make Your Own Muffin Liners
Out of muffin liners? No problem! You can easily make your own using baking paper or greaseproof paper. Simply cut out squares that are larger than the holes and use a ramekin or jar to press them into shape. It’s that easy! You can use either white baking paper or brown baking paper for a true bakery-style look like the photo below.
Blackberry Muffins with Spiced Hazelnut Crumb
Ingredients
For the Blackberry Muffins
- 300 grams self raising flour
- 150 grams golden caster sugar
- 1 teaspoon baking powder
- 80 grams vegetable oil
- 2 medium eggs at room temperature
- 150 millilitres milk
- 100 millilitres sour cream
- 2 teaspoons vanilla extract
- 200 grams fresh or frozen blackberries
For the Spiced Hazelnut Crumb
- 50 grams light brown sugar
- 50 grams plain flour
- 2 teaspoons ground cinnamon
- 50 grams butter soft at room temperature
- 40 grams hazelnuts chopped
Instructions
- Start by making the blackberry muffins:
- Preheat the oven to 220°C fan/240°C conventional. Grease and line the Tala Performance 6 Cup Jumbo Muffin Tin with large muffin liners.
- In a large bowl, stir the flour, golden caster sugar and baking powder together to combine. Set aside for now.
- In a separate bowl, whisk the oil, eggs, milk, sour cream and vanilla extract together.
- Pour the wet ingredients into the dry and gently fold the two together until just combined. Be extra careful not to overmix at this stage, a lumpy mixture with lots of air bubbles is what you're looking for.
- Toss the blackberries in a tablespoon of flour until well coated (this stops them from sinking). Then fold them into the muffin mixture.
- Divide the mixture evenly between the liners filling each one almost to the top. Set to one side whilst you make the spiced hazelnut crumb.
- Stir the brown sugar, flour and cinnamon together in a bowl. Add the butter and use your fingertips to work it into the dry ingredients until it looks and feels like wet sand. Add the chopped hazelnuts and mix them through. Sprinkle the crumb on top of each muffin.
- Bake for 8 minutes, then reduce the oven temperature to 180°C fan/200°C conventional and bake for a further 20-25 minutes. The muffins should look golden brown, have risen tall and spring back when lightly pressed.
- Allow to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Enjoy your muffins warm and freshly baked, or store them in a baking tin for up to 2 days.
Video
Notes
Have you made this recipe?
I really hope you enjoyed your blackberry muffins and would love to hear what you think! Leave a comment or star rating below. Drop me a message on my Instagram or tag @jessie.bakes.cakes in your posts so I can see your delicious muffins.