Blackberry Cardamom Crumb Muffins

I’m a big fan of a jumbo muffin; Big fan.

Like I pretty much never bake regular sized muffins. Muffins are always giant round these parts – because call me crazy, but why make them small, when you could make them giant??

I mean – I guess you could argue portion control buuttt…

When it comes to muffins I threw portion control out the window a long time ago , because there is just something about a giant-ass muffin that is downright irresistible… amiright??

Like if I walk into a bakery, and they have a giant muffin – preferably one with a crumble topping – you best believe imma order myself that muffin. Not even a question. Impossible to resist. I might will most likely order two.

These muffins are an ode to those oh-so-irresistible, giant-ass bakery style muffins; Bakery style muffins you can make right in your own home… YAAASSS you can!

Seriously homemade muffins are a sinch to make at home! All you need are a couple bowls, a spatula and a hand to whip up these bad boys. PLUS, with this recipe you will never have to worry about rock hard, flat, sad muffins – These are the muffins of your dreams, and the recipe is totally customizable to whatever berries or spices you have on hand / enjoy.

But that blackberry/cardamom combo… just here to tell you it’s life changing. Serious. Give it a try if you can.

One quick note about oven temperature before I set you up with the recipe…

You guys have asked me a few times about why I bake my muffins at such a high temp (400F) – and expressed concern over burning your muffins. So first let me assure you; you wont burn your muffins. I bake my muffins at a high temp for a few of reasons…

1. Muffin Top Height; The high temp will give your muffins a quick boost right off the bat and encourage a higher muffin top.
2. Muffin Top Texture – The high temp encourages a crisp exterior, while still keeping the inside of your muffins moist
3. Muffin Top Aesthetics – The high temp will give your muffin tops a beautiful golden colour so mouthwatering you wont be able to resist!! (no pale muffin tops round these parts)

Trust me. This is one of the keys to perfect muffin texture and aesthetic.

Officially done rambling now! Here is the recipe!

Happy muffin baking lovelies!

KP xoxo

Jumbo Bakery Style Blackberry Cardamom Crumb Muffins with Earl Grey Tea Glaze

Makes: 10 jumbo muffins or 16 regular muffins

Things you need…
2 1/4 cups all purpose flour
1/2 cup brown sugar
3/4 cup granulated sugar
1 tsp cardamom
1 tsp lemon zest
1/2 tbsp baking powder
1 tsp baking soda
1/4 tsp of salt
3/4 cup butter, melted (I always use salted butter)
2 eggs
1 1/2 cups buttermilk
2 tsp vanilla
1 cup Blackberries

Crumb Topping
1/4 cup butter, room temperature & cubed
1/2 cup all purpose flour
1/2 cup granulated sugar
pinch of cardamom

Earl Grey Tea Glaze
1/2 cup powdered sugar + more if needed
1-2 tbsp freshly steeped earl grey tea
a couple drops of vanilla extract

How to make…
Preheat your oven to 400F degrees. Grease a 6 cup jumbo muffin tin or line with parchment paper liners. I just use crumpled up parchment paper.

For the crumble; In a medium bowl, whisk together the flour, cardamom and granulated sugar until combined. Add in the room temperature butter cubes and work the butter into the dry ingredients until a crumble forms. Set aside.

In a large bowl, whisk together the flour, sugars, spices, salt, baking powder and baking soda; Make a well in the centre of the dry ingredients and set aside.

In a separate bowl, whisk together the buttermilk, eggs, lemon zest, and vanilla until combined. Next lowly pour in the melted butter and whisk to combine.

Pour the wet ingredients in to the well of the dry ingredients and use a spatula to gently fold the ingredients together. Once the mixture is just starting to come together, add in the blackberries and mix gently to distribute, being careful not to over mix as this can lead to tough muffins. If you still have streaks of floury bits in your batter – this is the perfect consistency.

Scoop batter into prepared muffin cups, filling each about 3/4 full. Sprinkle the muffins with prepared crumb topping – be generous with the crumb. You can cover the whole top so no batter can be seen.

Place in the oven to bake for 15 minutes at 400F. Reduce heat to 350F degrees and bake for an additional 9-12 minutes or until the tops are golden brown and the tops of the muffins spring back to your touch.

Remove from the oven and allow to cool for at least 5-10 minutes before drizzling with a light drizzle of Earl Grey Tea Glaze. Serve & Enjoy!

For the glaze: Whisk together powdered sugar, 1 tbsp of tea and vanilla until smooth. If your glaze is too thick, add a bit more tea. Alternatively, if your glaze is too thin, add in more powdered sugar 1 tbsp at a time until desired consistency is achieved.

I store my muffins at room temperature usually just with a tea towel covering them for up to 3 days. I like to warm them up in the oven for 5 minutes to freshen them up.

Enjoy!