Thursday, June 20, 2013

Mini Blackberry Muffins

These mini blackberry muffins are indescribable! With the perfect balance of tart and sweet in taste, their texture is soft, juicy, and crunchy on the edges.  As each bite is the best bite, the only downside is that they are gone all too quickly. They are just the right size to eat a couple with out feeling guilty and taste like the perfect summery treat. This recipe is adapted from  The Bon Appétit Test Kitchen,  I had spotted and saved it for nearly a year. Waiting for the weather to be warm and sunny, and the blackberries to be large and juicy to make them! 

1/2 cup + 5 Tbsp unsalted butter
1 cup sliced almonds
1/2 cup all-purpose flour
1 1/2 cups + 2 Tbsp powdered sugar (and some for dusting)
5 large egg whites 
2 Tbsp honey
nonstick spray
2 cups fresh (or frozen) blackberries, halved
Over medium-high heat melt butter in a medium saucepan. Simmer until bits (brown) start to form. Let butter simmer, and scrape browned pieces from around pan, until dark brown but not burnt, 5-6 minutes. Pour browned pieces and butter into a bowl. Let it cool down for 5 minutes.
*You can sub butter with margarine. Keep in mind that it will not give you brown bits.
In a food processor, process flour and almonds until they are finely ground. Transfer to a large bowl. Whisk in powdered sugar. Add egg whites and mix until mixture is smooth. Gently fold in the honey. Fold in browned butter in the mixture.
Preheat the oven to 375° and place a rack in the middle of the oven. Spray muffin tins with nonstick spray. Scoop 1 Tbsp of batter into each muffin cup. Top 3 halves of blackberries in each muffin cup. 

Bake until muffins are golden and just baked through, about 15 minutes. Let them cool in pan for 10 minutes. Remove and serve warm. Dust with powdered sugar before serving.
*Serves: 24
Bon Appétit!

1 comment:

  1. yum, look so good, I make similar cupcakes with a little self rising flower for a fluffier effect.