I love baking when it’s Autumn. The range of great ingredients which offer so much flavour are abundant and very comforting. They make great cakes and desserts.
Picking blackberries must be one of the most endearing memories we have and they are readily available within a short distance for most of us. Coming home with stained fingertips from eating as many as you pick is a lovely memory.
These muffins are so quick to put together and have a delicious crunchy topping.
This recipe is so quick and so simple, there was no need for method pictures as it’s basically an “all in one bowl” mix. These muffins are light and fluffy and their centre is chock full of juicy blackberries and tasty apple.
250g / 275g fresh blackberries
1 sweet, eating apple (I used Pink Lady)
125g caster sugar (I reduced this to 85g)
125g butter, melted
250g self raising flour
1 tsp baking powder
2 large eggs, beaten
1 tsp vanilla extract
Topping: 4 tbsp demerara sugar and 1 tsp mixed spice
Preheat oven to 180C, 375F or Gas 5 and line a muffin tin with paper cases.
Mix both of the topping ingredients together and leave aside.
Peel the apple, slice very thinly. Heat in a saucepan over medium until the apple is soft.
Put all of the other ingredients, except the Blackberries and Apple and the topping mix into a large bowl. Mix until just blended. You only need to do this a few times so you don’t over mix the batter.
Add in half of the blackberries and stir gently to disperse through the batter.
Spoon half of the batter into the paper cases. I find using an ice cream scoop helps to get an even distribution. Place one or two of the remaining blackberries and a teaspoon of the soft apple pieces on top of each muffin.
Then top with the remainder of the batter. If you want, add a few blackberries on top and press in gently. Bake for 12/15 minutes or until the muffins are golden brown. Test with a skewer. It should come out clean. Baking time will depend on how much batter you put into each case.
Remove from the oven and sprinkle over the topping mixture while the muffins are still hot and in the cupcake tin.
After about 8 minutes, remove the muffins from the tin and place on a wire rack to cool completely.
These muffins will freeze well and are great served warm with some custard.
Bake with seasonal love