Browned Butter Blackberry Muffins with Coconut

When fresh blackberries become affordable available, I can’t contain my giddiness. I have been known to open the package right in the grocery store (they’re not sold by weight, don’t worry, this isn’t a criminal confession post) and pop a couple of them in my mouth, ignoring for a blissful moment the germ implications that would otherwise keep me acting civil. I always buy two packages: one for me as soon as I get home, and one for me…after that. 

I had just rinsed a huge bowl of gorgeous blackberries when I decided to try the browned butter that I recently posted about with a muffin recipe. These wouldn’t be normal muffins. These would allow the flavor hit of the blackberry to be the first and most important flavor in the dish. The muffins I made are about half blackberry, which is just the way that I like them, served “gift wrapped” in a browned butter batter with hints of almond and coconut. 

Funny story: I made these muffins for Easter Sunday (late post, I know) to bring to BF’s Easter brunch. As always, I underestimated my time and was in a slight rush. I wanted to do a simple drizzle on top, the kind with milk and powdered sugar, for a little glaze. In my rush, I mixed milk…and flour. And topped the muffins. I – amazingly – showed restraint and didn’t try the mixture until I was done drizzling. Then I licked the spoon and realized I had pretty much just topped my muffins with white gravy. Repulsive. I was scraping the tops of these muffins as fast as I could. Luckily, no one noticed, until I told them all. Classic move on my part. 

Browned Butter Blackberry Muffins with Coconut

You will need:
  • 1 stick of butter, room temperature
  • 1/3 cup coconut milk (you can substitute cow’s milk)
  • 1 whole egg and 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp. sea salt
  • 3 cups blackberries
  • 1/2 cup coconut flakes
For the topping: 
  • 3 tbsp. white sugar
  • 1/2 cup flour
  • 4 tbsp. butter (cold)
  • 1 tbsp. cinnamon
  • Preheat the oven to 350 and line 12 muffin containers with paper wrappers. 
  • Brown the butter in a small pan on medium-low heat until the butter starts making noise (popping sounds) and you smell a nutty aroma, then transfer to your mixing bowl, careful not to burn (the butter, but also yourself). 
  • To the buttery bowl, add coconut milk, egg (and yolk), and extracts. Stir to combine. 
  • Add in the sugars next. 
  • In a separate bowl, stir together the flour, baking powder, and salt. Gradually incorporate into the wet ingredient bowl, stirring just to combine. 
  • Add in coconut and stir to incorporate. Last, gently stir in the washed and drained fresh blackberries. It’s wonderful for some to be broken so that the batter gets a bit juicy, but don’t go overboard. 
  • Pour into the muffin tin, about 2/3 full. 
  • To make the topping, cut up the butter into thin slices. Add it to a bowl of the remaining ingredients. 
  • Either mix with a mixer or break everything up with your fingers until the mixture resembles crumbs. 
  • Top the muffins evenly with the crumb mixture, like so (but hopefully with less mess):
  • Bake for 25-35 minutes, until a toothpick inserted in the center comes out clean (although perhaps slightly purple, if you happen to lance a blackberry). 

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