Berries lemon and thyme muffins with crumble

 

 

 

 

 

 

 

 These muffins are from Bon Appetit that you know I love the recipes really you never fail with them.

 

 Bake in large paper molds (in kitchen supply stores) or simple line standard muffins tin with favorite liners.

The crumble at the top is something special.

 

 

 

 

  

 

 

 

 

 

Ingredients 

(6 large or 12 standard muffins)

 

Crumble

1 cup flour

1/4 cup sugar

1/2 tsp. chopped thyme

1/2 tsp. baking powder

1/2 tsp. salt

6 tablespoon chilled unsalted butter

cut into cubes

1 large egg yolk

 

Muffins

 

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup unsalted butter

room temperature

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk or plain yogurt

2 tablespoon grated lemon zest

1 1/2 cups frozen or fresh berries

1/2 tsp of fresh thyme chopped

 

Method

Crumble

 

Whisk fisrt 5 ingredients in a medium bowl.

Add butter.

Using your figertips 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.

 

Muffins

 

Prehead oven at 180°c Line cup molds with paper lines

Whisk the all purpose flor and baking soda-bakingpowder- and salt.

In other bowl beat butter until pale and creamyabout 2 minutes.

Add sugar and continue to beat until well incorporated.

Whisk eggs and vanilla in a samll bowl to blend.

Gradually beat into butter misture.

Continue beating until light and fluffy 3 to 4 minutes

Combine buttermilk and lemon zest in a small bowl.gradually beat into butter mixture.

Add dry ingredientsm beat just to blend.

Toss berries and thyme with 2 tbsp of flour fold into batter.

Spoon about 2/3 cup batter into large paper muffins molds or divide in muffins pan

Top each large muffin with  2 tbsp of crumble or 1 tabsp in small crumble.

 

Bake until the top are golden brown and a tester comes out clean when inserted into center about 40 to 45 minutes for large muffins.

And 40 minutes for standard size muffins.

Let cool in pan at least 20 minutes.

Serve warm or room temperature

 

Note:

I made these muffins the past week and when we ate the last was absolutely nice.

 

 

Print recipe

 

 

Im sharing with 

 

 

 

 

 

EN ESPAÑOL

 

Muffins de limón y berries

 

 

 

 

 

 

 

 

Esta receta de la revista Bon appetit es muy buena en realidad todas las que he hecho de Bon Appetit nunca te fallan.

Los hice en estos moldes más grandes d elo habitual porque estaban pensados para desayuno pero se pueden hacer en los otros normales salen 6 grandes o 12 normales.

 

Tienen la gracia que duran perfectamente despues de una semana aun estaban deliciosos.