Small Batch Pluot Blackberry Muffins
When September rolls around, I’m caught between summer produce buying panic, getting in all the tomatoes and peaches that I can (afford), while being excited for the warm cozy flavors of fall. These muffins are a celebration of gorgeous end-of-summer fruit. I’m lucky enough to live in the Bay Area where you can’t throw a rock without hitting a farmers market, and the produce this time of year runneth over, even in my backyard (and front yard) where the blackberries grow like weeds.
Much like a biscuit, cutting the butter into the dry ingredients creates a very tender, slightly dense texture that shies away from a typical cupcake-like muffin, the likes of which I have no time for. Best of all, this recipe makes just 4 muffins (!) if you, like me, can’t trust yourself around a dozen of anything.
Small-Batch Pluot Blackberry Muffins
Alexa | September 1, 2021
prep time: 15 minutes
cook time: 20-25 minutes
total time: 35-40 minutes
Servings: 4 big muffins
Ingredients:
3½ Tbsp (50g) Salted Butter, cold and cubed
1 small Egg
¼ tsp Vanilla Extract
½ tsp Baking Powder
⅛ tsp Baking Soda
¼ tsp Kosher Salt
⅛ tsp Ground Cinnamon
½ cup + 2 Tbsp (80g) All-Purpose Flour
2 Tbsp Cornmeal
¼ cup (60 ml) Buttermilk
4 Tbsp + 1 Tbsp (52g + 13g) Granulated Sugar, divided
½ cup Blackberries, rinsed and dried
1 Pluot, diced with a few wedges for each top
Instructions:
Preheat the oven to 400°F and line a muffin tin with 4 liners, or generously butter 4 of the cavities.
Combine the baking soda, baking powder, salt, flour, and cornmeal in a medium bowl. Add the cold butter and work into the dry ingredients with your fingertips until the butter pieces are well dispersed and about the size of very small peas.
In a small cup whisk together the egg, vanilla extract, buttermilk, and sugar.
Add the wet mixture to the dry ingredients and fold together until no dry pockets remain. The batter will be very lumpy,
Gently fold in the fruit until mostly combined.
Portion the batter into the prepared muffin tin- you’re going to fill the muffin cavities all the way to the top. Top each muffin with a wedge of the pluot and generously sprinkle with 1 tablespoon of sugar and 1/8 tsp of cinnamon.
Bake for about 18-22 minutes or until a toothpick inserted comes out clean.
Let cool for about 5 minutes then transfer to a rack to cool further.
These are best when enjoyed warm from the oven, with a little slick of salted butter, but will last on the counter for a few days if stored in tupperware.