Crumb muffins can never be a pipe dream, because the crumb eliminates that possibility, I think. And also, the following shot of blackberries and gold is so luscious, that I can’t bear to think of this recipe as needing improvement.
Good plan, Lauren. Just decide that something doesn’t need improvement because you can’t handle the thought that it might.
What other areas of life should I be applying this to??
:] JK, friends, JK. Razzle dazzle.
Razzle on and eat a crumb muffin. It’s nearly June.
Blackberry Almond Crumb Muffins
Adapted from Oh, Lady Cakes
For the crumb topping:
2/3 cup unbleached flour
1/2 cup sugar
1 teaspoon molasses
1/4 teaspoon fine sea salt
4 tablespoons virgin coconut oil, melted
1/4 cup almonds, roughly chopped
For the muffin batter:
2 1/4 cups unbleached flour
1 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1/4 cup virgin coconut oil, melted
3/4 cup sugar
1/2 tablespoon molasses
1 cup unsweetened vanilla almond milk
3/4 teaspoon almond extract
1 cup fresh or frozen blackberries
Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners and set aside. Prepare the crumb topping in a small mixing bowl by whisking together the flour, sugars, almonds, molasses and salt. Add the oil, one tablespoon at a time, lightly mixing with your fingertips after each addition. Set aside in the fridge.
In a large mixing bowl, whisk together the flour, salt, and baking powder; set aside. In a 2 cup measure (or a small mixing bowl) whisk together the oil, sugars, almond milk, molasses and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture, as well as the egg, and whisk until just combined. Fold in blackberries. Divide the batter into the prepared muffin wells and cover with crumble. Bake at 350˚F for 28-30 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.