Lemon Blackberry Muffins

with Pecan Streusel and Lemon Butter Sauce

1 cup fresh blackberry's

2 tablespoons water

1/4 cup sugar

Pour sugar and water over the top of blackberry's, mix with hands and set aside.  

 

2 1/2 cups bread flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 large eggs

1/2 cup water

1 teaspoon vanilla

2/3 cup safflower oil

1 1/2 teaspoons fresh lemon zest

 

Mix dry ingredients together in a medium sized bowl.  In a large bowl,  whisk eggs with water, vanilla, safflower oil and lemon zest.  Gradually mix in dry ingredients.  Gently fold in blackberries. Grease muffin tins with butter or safflower oil, fill 3/4 full with batter and top with pecan streusel. Bake at 350 degrees in a preheated oven 12-15 minutes or until a toothpick inserted comes out clean. Let cool, remove from tins and drizzle on lemon butter sauce.  

 

Pecan Streusel

1/4 cup light brown sugar

1/4 cup white sugar

1/4 cup all purpose flour

1/2 cup pecans

4 tablespoons cold unsalted butter cut into pieces

Place sugars, flour and pecans in a food processor and pulse until pecans are crumbled.  Add butter and pulse until crumbled.  Don't over-pulse or streusel will become sticky.  

 

Lemon Butter Sauce

1 cup sugar

1/4 cup fresh squeezed lemon juice

4 tablespoons unsalted butter

Place sugar and lemon juice in a small saucepan over medium low heat and cook until sugar is dissolved. Add butter and stir until melted.  Remove from heat and let cool.  

Notes: If you want to add the lemon garnish on top, cut very thin slices of lemon and cook them in a small sauce pan with a little of the lemon butter sauce for 3-4 minutes over a low heat.  

Comments

[Ilan (IronWhisk Blog)]

These look awesome!