Blackberry, Lemon, and Thyme Muffins

Name: Blackberry, Lemon, and Thyme Muffins
Yield: 4 servings
Ingredients: 1 1 cup cake flour; 1 1/4 cup sugar; 1 1 teaspoon chopped fresh thyme; 1 1/2 teaspoon baking powder; 1 1/2 teaspoon kosher salt; 1 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes; 1 1 large egg yolk; 1 1 cup plus 2 tablespoons all-purpose flour; 1 1 cup cake flour; 1 1 teaspoon baking powder; 1 3/4 teaspoon baking soda; 1 1 teaspoon kosher salt; 1 1/2 cup (1 stick) unsalted butter, room temperature; 1 1 cup sugar; 1 2 large eggs; 1 1 teaspoon vanilla extract; 1 1 cup butter milk; 1 2 tablespoons finely grated lemon zest; 1 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise; 1 1 teaspoon chopped fresh thyme; 1 1 teaspoon chopped fresh thyme; 1 Eight 4-ounce paper muffin molds (optional)

From the kitchen of Carly

Blackberries and thyme create an unexpected depth in these tender muffins. Fresh lemon zest brightens the crumb while a buttery streusel topping adds textural contrast. These are the muffins you actually want to eat for breakfast, not just reach for out of habit.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup cake flour
11/4 cup sugar
11 teaspoon chopped fresh thyme
11/2 teaspoon baking powder
11/2 teaspoon kosher salt
16 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
11 large egg yolk
11 cup plus 2 tablespoons all-purpose flour
11 cup cake flour
11 teaspoon baking powder
13/4 teaspoon baking soda
11 teaspoon kosher salt
11/2 cup (1 stick) unsalted butter, room temperature
11 cup sugar
12 large eggs
11 teaspoon vanilla extract
11 cup butter milk
12 tablespoons finely grated lemon zest
11 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
11 teaspoon chopped fresh thyme
11 teaspoon chopped fresh thyme
1Eight 4-ounce paper muffin molds (optional)

Instructions

Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Preheat oven to 325°F. If making standard-size muffins, line 16 1/3-cup molds with paper liners. Whisk 1 cup all-purpose flour and next 4 ingredients in a medium bowl. Using an electric mixer, beat butter until pale and creamy, about 2 minutes. Add sugar and continue to beat until well incorporated, 2-3 minutes longer. Whisk eggs and vanilla in a small bowl to blend; gradually beat into butter mixture. Continue beating until light and fluffy, 3-4 minutes. Combine buttermilk and lemon zest in a small bowl; gradually beat into butter mixture. Add dry ingredients; beat just to blend (do not overmix).
Toss blackberries and thyme with 2 tablespoons flour in another small bowl; fold into batter, gently crushing berries slightly to release some juices. Spoon about 2/3 cup batter into large paper muffin molds, or divide between prepared muffin pans. Top each large muffin with 2 tablespoons crumble or each small muffin with 1 rounded tablespoon crumble.
Bake until tops are golden brown and a tester comes out clean when inserted into center, about 50 minutes for large muffins and 40 minutes for standard-size muffins. Let cool in pan at least 20 minutes, then transfer muffins to a wire rack to cool. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Store cooled muffins airtight at room temperature.