The buffet table at breakfast is filled with fresh fruit, fruit and natural yoghurts, Bircher muesli, homemade bread to toast, freshly squeezed orange juices and local apple juice and a selection of cereals. I also like to put some sort of baked goods on there as a treat.
At this time of year when I can pick blackberries from the wildflower meadow, the only thing to make is Blackberry cinnamon streusel muffins. If guests can’t manage them after breakfast they can always take them away for a snack later when they get peckish.
The trouble with muffins is that I think they taste best warm from the oven and I don’t think they taste as good if they’ve been frozen or the next day. But the problem is all muffin recipes seem to produce 10-12 muffins and if I ate all the leftover muffins every day I’d soon need a new wardrobe.
So my challenge was to create a method that allowed me to make just 2 or 4 muffins with no waste. And I’ve done it! This recipe is also quite quick in the morning as much of it is already prepared for you. You just scoop out as much of your prepared dry mix as you need and then combine with the wet ingredients.
I’ve spent years looking for the perfect muffin recipe and I eventually found it the American Culinary Institute Cookbook. The original recipe is for Raspberry pecan streusel muffins. This one is for blackberries. You can use any fruit that you think will work and add different nuts to the streusel or leave them out as I’ve done here.
Note when I talk about cups I mean American Measuring cups. They’re easy to buy in the UK these days but I’ve also included weights in grams.
Making Your Dry Mix
You need a large airtight jar. I have a bit of a thing about Kilner jars and can’t walk past them without buying them. The jar needs to be big enough so there’s room in there to shake all your ingredients to make sure they’re really well combined before each use.
First you put all the dry mix ingredients into your jar and shake really well. This is the ratio of ingredients you need but you could double ( or even triple if your jar is big enough ) them.
1.5 cups ( 225g ) plain ( all purpose ) flour
0.5 cups ( 115g) caster ( fine ) sugar
2 tsps baking powder
0.25 tsp salt
Making Your Streusel Topping
You don’t have to use it but the streusel topping really makes these muffins. You can add nuts or different spices if you like. I make up a big batch of streusel topping and put it in the freezer, then just scoop out 0.5 tablespoons per muffin
2/3 cup ( 110g) plain ( all purpose flour )
2/3 cup ( 110g) light brown sugar
1 teaspoon ground cinnamon
5 tablespoons ( 60g) melted butter
Mix all the dry ingredients together and then mix in the butter till you get a crumble like mixture with big crumbs. I use my Kitchenaid mixer for this because I’m lazy but you could do it in a big bowl with a wooden spoon.
Put this into a freezer proof container or a plastic bag, seal and put in the freezer.
Making Up Your Muffins
For each muffin you need 35g or 3.5 tablespoons of dry mix combined with about 35g or 3.5 tablespoons of the wet ingredients.
This is where it can be a bit problematic as you may need you find 1/2 an egg. You could always beat up the egg and throw half of it away or use it in scrambled eggs, an omelette or another recipe.
For 4 muffins I used one of our very small eggs which I weighed ( out of the shell ) to be 40g. A normal egg is about 80g.
I wouldn’t get too worried about being that precise with the ratios of the wet ingredients. What you’re aiming for is about the same volume of dry ingredients to wet, so if your egg is a bit bigger just use a bit less buttermilk.
Preheat the oven to 190 degrees Celsius ( 170 degrees for a fan or 375 F )
For 4 muffins you’ll need
1/4 cup ( 50g ) buttermilk
1/4 cup ( 50g ) melted butter
0.5 tsp vanilla extract
1 small egg ( about 40g or whatever size egg you have beaten and weigh/measure out 40g or 4 tablespoons )
Beat the wet ingredients together. Shake your prepared muffin mix well and weigh out 140g ( 3/4 cup + 2 tbs ) into a bowl. Add the wet ingredients to the dry and stir until it is just combined. Don’t beat or over mix as this makes the muffin tough. Stir through the blackberries ( I use about a tablespoon per muffin ).
Put into 4 prepared muffin cases in a muffin tin. Sprinkle the top of each muffin with about 0.5 tbs streusel mix straight from the freezer. Bake for a bout 20 minutes until risen and golden.