blackberry pecan streusel muffins

Happy happy Monday! For many of us, today is the last day of winter break. Noooo! Where did all the time go? Luckily, I still have one more week til classes start, but I'm still not finished with my winter course. So, really, my winter break is the weekend between my winter class ending and my spring classes beginning. Yaaaaay.... This calls for some consolation in muffin form.

These muffins are super easy, one bowl, and they taste like they're straight from a fancy bakery! Soft and moist on the inside, crunchy and sugary on the top... they are sheer breakfasty perfection. I happened to have some blackberries on hand so that's what I used, but I'm sure these would also be fabulous with blueberries or raspberries! Or chocolate chips, but you didn't hear it from me... 😉

Unrelated to the recipe but related to bloggie things... my Causora.com giveaway winners were announced today! I have EIGHT fabulous winners, have you checked if one of them is you? You can check on my Facebook page or simply go to the blog post and scroll to the bottom. Also, this was my first recipe shot with my new camera in the dark with the help of my umbrella lights. What do you guys think? I think the pictures came out pretty well! 🙂 I'm excited to keep experimenting with all of my new photography stuff. What to make next?

{Recipe adapted from AllRecipes.com}

Print Recipe

Blackberry Pecan Streusel Muffins

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Breakfast

Servings: 12

Author: Valentina | The Baking Fairy

Ingredients

• for the batter
• 2 eggs
• ½ cup white granulated sugar
• ¾ cup packed dark brown sugar
• ½ cup vegetable oil
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup blackberries rinsed and dried
• ½ cup pecans roughly chopped
• for the streusel
• 4 tablespoon melted unsalted butter
• ½ cup unbleached all-purpose flour
• ⅓ cup packed dark brown sugar
• ¼ teaspoon cinnamon
• pinch of salt

Instructions

• Preheat the oven to 400F, and line a muffin pan with liners.
• In a large bowl, whisk together the eggs and sugars. Add in the vanilla, oil, and sour cream, and mix until well-combined.
• Switch to a spatula, then pour in the flour, baking soda, salt, and cinnamon, mixing until just combined. Fold in the blackberries and pecans, crushing the blackberries a little while mixing.
• Divide batter evenly into 12 muffin cups, then set aside while you make the streusel.
• In a small bowl, melt the butter. Add in the flour, sugar, cinnamon, and salt, and mix with a fork until large clumps form but there is no visible flour.
• Sprinkle the streusel on top of your muffin batter, then bake in your preheated oven for 20 minutes until muffins are golden brown, and a toothpick inserted in the center comes out clean with a few crumbs. Let cool slightly and enjoy!