You know, if I'm not careful people are not going to believe me when I say that I don't like cooked fruit... I guess I will say that I am expanding my palate and I can now tolerate different types of cooked fruit in muffin or coffee cake form. But I still say that you won't catch me eating an apple pie anytime soon! Ick.
Now for the recipe at hand. My grocery store had raspberries on sale today for 99 cents and blueberries for 2.50. I bought both and quickly decided that I wanted to make muffins (It's going to be perfect for my 6:30 am rode trip tomorrow!). I used my new favorite search mechanism (searching foodgawker, I'm a sucker for a pretty picture) and I found a recipe that looked a little different from my usual muffin base. It came together pretty quickly and they smell fantastic. I will say that I am not sure that the preserves actually did anything for my muffins other than turning the batter greyish so next time I think I will leave them out. I also think that the crumb topping needs a little adjusting so I will make those changes below. Other than that this recipe turned out great! I would definitely make these muffins again.
Double Berry Muffins
(Source: original recipe for Raspberry and Jam Muffins found on Joy the Baker)
6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2- 1 cup frozen or fresh berries (I used raspberries and blueberries)
For the topping:
4 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
1/2 cup brown sugar
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.
Divide batter among muffin cups and spread evenly.
For the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
Makes 12 muffins