Blackberry Coffee Cake Muffins
Moist muffins swirled with blackberries and layered twice with a cinnamon orange streusel
Ingredients
Cinnamon Orange Streusel
- 56 g unsalted butter (4 tbsp.)
- 75 g light brown sugar (¼ c. + 2 tbsp.)
- 90 g all purpose flour (¾ c.)
- ¾ tsp. ground cinnamon
- zest of ¼ orange
Blackberry Muffins
- 100 g granulated sugar (½ c.)
- zest of ¾ orange
- 56 g unsalted butter (4 tbsp.)
- 1 egg room temperature
- ½ tsp. vanilla
- 120 g greek yogurt room temperature (½ c. + 1 tbsp.)
- 130 g all purpose flour (1 c. + 1 tbsp.)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 100 g blackberries* (¾ c.)
Instructions
- Preheat the oven to 425°F / 220°C. Line a muffin pan with 6 parchment liners.
Cinnamon Orange Streusel
- In a small bowl, melt the butter. Add in the brown sugar, flour, cinnamon, and orange zest. Use a fork to mix the ingredients together, then set aside. The streusel will seem super buttery & become a cohesive dough, but will be able to be crumbled by the time we add it to the muffins.
Blackberry Muffins
- Mash the blackberries and set them aside.
- Add the sugar to a medium sized mixing bowl, then zest the orange into the sugar. Use your fingers to rub the zest into the sugar.
- Melt the butter, then mix it into the sugar. Then, whisk in the egg, vanilla, and greek yogurt.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until the last streak of flour dissapears. If the batter is a little bit lumpy that's okay.
- Add in the mashed blackberries, and fold the mixture a few times just to get some swirls of blackbery throughout the batter.
- Now it's time to layer the muffins. Start by pouring ~2 tbsp. of muffin batter into the bottom of each muffin liner, then top each muffin with 1 tbsp. of streusel.
- Distribute the remaining muffin batter evenly (~3 tbsp. / muffin), followed by the remaining streusel.
- Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C.
- Bake for an additional 10-15 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cookie Scoops | Muffin Pan
I recommend fresh blackberries, but you can use frozen as well. Bring the frozen berries to room temperature, then rinse them off before mashing them. Note that your muffins will likely be *much* more purple, but will still be just as delicious!
You can omit the cinnamon if desired, and increase the amount of orange zest if you are looking for a more pronounced orange flavor.
Nutrition
Serving: 1muffinCalories: 412kcalCarbohydrates: 60gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 247mgPotassium: 129mgFiber: 2gSugar: 30gVitamin A: 545IUVitamin C: 4mgCalcium: 106mgIron: 2mg