Blackberry Muffins with Spiced Hazelnut Crumb
These super soft and fluffy vanilla muffins are bursting with juicy blackberries and have a deliciously crunchy spiced hazelnut streusel topping! This recipe makes 6 jumbo-sized bakery-style muffins using the Tala 6 Cup Muffin Pan.
Prep time: 10 minutes
Cook time: 28-33 minutes
Makes 6 jumbo muffins or 12 regular-sized muffins
For the blackberry muffins:
- 300g self raising flour
- 150g golden caster sugar
- 1 tsp baking powder
- 80g vegetable oil
- 2 medium eggs, at room temp
- 150ml milk
- 100ml sour cream
- 2 tsp vanilla extract
- 200g fresh or frozen blackberries
For the spiced hazelnut crumb:
- 50g light brown sugar
- 50g plain flour
- 2 tsp ground cinnamon
- 50g butter, soft at room temperature
- 40g hazelnuts, chopped
Start by making the blackberry muffins:
- Preheat the oven to 220°C fan / 240°C conventional. Grease and line the Tala 6 Cup Muffin Pan with large muffin liners.
- In a large bowl, stir the flour, golden caster sugar and baking powder together to combine. Set aside for now.
- In a separate bowl, whisk the oil, eggs, milk, sour cream and vanilla extract together.
- Pour the wet ingredients into the dry and gently fold the two together until just combined. Be extra careful not to over-mix at this stage, a lumpy mixture with lots of air bubbles is what you're looking for.
- Toss the blackberries in a tbsp of flour until well coated (this stops them from sinking). Then fold them into the muffin mixture.
- Divide the mixture evenly between the liners filling each one almost to the top. Set to one side whilst you make the spiced hazelnut crumb.
- Stir the brown sugar, flour and cinnamon together in a bowl. Add the butter and use your fingertips to work it into the dry ingredients until it looks and feels like wet sand. Add the chopped hazelnuts and mix them through. Sprinkle the crumb on top of each muffin.
- Bake for 8 minutes at 220°C fan, then reduce the oven temperature to 180°C fan / 200°C conventional and bake for a further 20-25 minutes. The muffins should look golden brown, have risen tall and spring back when lightly pressed.
- Allow to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Enjoy your muffins warm and freshly baked, or store them in a baking tin for up to 2 days.