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.
- 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
- 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).