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Blackberry Honey Muffins

Try these amazing Blackberry Honey Muffins.


Recipe by Mimi Council.


Healthy breakfast muffins, honey muffins, blackberry muffins, blueberry muffins, organic muffins, crumble top muffins, high altitude muffins #honeymuffins #breakfastmuffins #muffins #highaltitudebaking

Healthy breakfast muffins, honey muffins, blackberry muffins, blueberry muffins, organic muffins, crumble top muffins, high altitude muffins #honeymuffins #breakfastmuffins #muffins #highaltitudebaking

Healthy breakfast muffins, honey muffins, blackberry muffins, blueberry muffins, organic muffins, crumble top muffins, high altitude muffins #honeymuffins #breakfastmuffins #muffins #highaltitudebaking

Blackberry Honey Muffins

Makes 12


Batter

1/2 cup (113 grams) organic salted butter, softened

113 grams (1/2 cup) organic cane sugar

43 grams (2 tablespoons) organic raw honey

2 organic large eggs, room temperature

57 grams (1/4 cup) organic sour cream, room temperature

184 grams (1 1/4 cups) organic pastry flour

57 grams (2/3 cup) organic fine shredded coconut

3/4 teaspoon baking powder

1/2 teaspoon fine sea salt

142 grams (5 ounces) organic blackberries

Topping

127 grams (1 cup) all purpose flour

113 grams (1/2 cup) organic cane sugar

28 grams (2 tablespoons) organic dark brown sugar

1/4 teaspoon organic cloves

1/2 cup (113 grams) organic salted butter, melted


Glaze

71 grams (1/2 cup) organic powdered sugar, sifted

1 tablespoon water


Method

Preheat the oven to 350°F. Line a muffin pan with liners.


To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey and mix on low until combined and there are no butter chunks. Add the eggs and sour cream and mix on low until combined, scraping down the sides of the bowl to remove the sugar and butter clumps that stick there.


In a separate bowl, add the pastry flour, coconut, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until combined. Scrape down the sides of the bowl and mix again until you have a smooth batter. Fold in the blackberries.


Fill cupcake liners all the way full.


To make the topping: In a medium bowl, add the flour, cane sugar, dark brown sugar, and cloves and whisk together to combine completely. Add the melted butter and fold until you have a paste like mixture.


Using your hands, crumble the topping on top of the batter muffins in the pan. It may see like a lot, but the more the better! Trust me on this.


Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the muffin pans.


To make the glaze: In a small bowl whisk together the powdered sugar and water. Drizzle over the top of the muffins. (If you like a lot of glaze, then double this recipe to make more :)


Store in an airtight container for up to 3 days.


High Altitude - Follow the recipe as noted.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!

5 Comments


I love how the recipe includes organic ingredients and a crumble top. Have you tried making them with other types of berries, like blueberries? Also, have you ever used a time card calculator to track how much time you spend preparing these muffins?

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