Blackberry Crumb Muffins Recipe (2024)

Wonderful as muffins, but hard to get the crumb thick enough. Only modification I made to the ingredients was to double the cinnamon. Second time I made it decided sure why not crumb cake. Spread 2/3 of the batter in a 9x12 pan, covered it in local wild blackberries. Dotted on the rest of the batter and covered the whole thin with the full amount of crumb. Had to about double the baking time. Turned out moist and incredible

Delicious and the streusel topping is the key factor! Instead of melting the butter, use one stick of softened butter instead, a bit less gran sugar and flour, 1/4 cup of uncooked oats, & a bit of finely chopped pecans. To make the topping: roll dough to make small clusters and place on top of each muffin before baking. Use all leftover bits - you can’t have too much streusel! Before putting into the oven, add a few more sprinkles of turbinado sugar.And, you must double the berries!!!

I agree that's sounds like a lot of butter . however the butter should be firm(cool) to crumb properly . use a fork

I made these with blueberries and YUM! I've been experimenting with different blueberry muffin recipes (why not in a pandemic!) and these are by far my favorite. I think this is a better recipe than than Jordan Marsh's (also delicious; also here in NYT cooking). The crumb topping perfectly complements the muffins, but the recipe as written will give you twice as much as you'll need for the muffins. I used the leftover crumbs to top a sour cream coffee cake and it worked beautifully.

Beautiful, delicious recipe. I substituted raspberries for blackberries and made 12 large instead of 24 small muffins which increased cooking time by 5 minutes. They were perfect.

These muffins are amazing! They freeze and reheat wonderfully!I had way too much crumb mixture left over. On my second go I made half as much crumb mixture and still had some left over.

Oh, and I use blueberries. Devine!!!

Followed the recipe (weighing ingredients), except I doubled the berries (had some to use up). Texture is great and it made exactly 12 muffins (made a half batch). However, I find these dramatically too sweet for my taste. Maybe it's because berries vary in sweetness? If I tried again think I would attempt to reduce the sugar by 25% and perhaps make more of a traditional oat-based crumble for the top in a lower quantity. Bet these will be a popular give-away to coworkers who like sweets more.

If using blueberries add more than half a pint. I added a heavy half pint and it was not enough. Cake was delicious but could not taste much blueberry.

Delicious, done in 25. Halving the topping still leaves you with extra. I loved the lemon zest and blackberry combination. Might add some more cardamom or something next time to bump up the topping.

I made no sugar added using purecane erythritol. I doubled the crumb using only brown "sugar" to make sure I had enough to put in a middle layer. I used fresh huckleberries, doubled the vanilla, used nonfat Greek yogurt and added extra butter to compensate. Made a glaze with powdered "sugar", sf maple syrup and a fresh huckleberry syrup I made from the leftover huckleberries. Delicious, moist and fluffy.

Delicious! I used local, freshly picked raspberries (picked them myself!), and Greek yogurt instead of sour cream. Glad I ignored the suggestions to halve the crumb mixture - I had barely enough for the 2nd dozen. This recipe is a keeper!!

I would double the blackberries next time. I made this in a bread pan and it turned out well. Also freezes well.

The muffins turned out great! I wish I would have read other comments before making, because there was quite a bit of the crumb topping leftover. As others said, you can probably half this part of the recipe. Everything out turned out great and was really easy to throw together.

I felt guilty eating a muffin with so much butter and cream!! But delicious.

Tasty and simple!I used 1 cup frozen raspberries (coated in flour) for my first go because I didn’t have fresh. Felt like it could used more. So when I have fresh I may use a whole pint instead of half.Also I substituted pistachios for some of the flour (1 cup) in the crumb topping. I feel like you could half the crumb recipe because a lot ran off during the bake on to the pan, but maybe that is because I had less flour in mine. There is still enough crumb on the final product for me though.

Delicious! Made the recipe as is with exception of a few more blackberries tossed in. Like several others have noted, the amounts for the streusel result in a lot left over. Next time, I’ll cut it in half.

Halved the recipe and used gluten free Cup4Cup mix, took exactly 25 mins for me, turned out so good!

With my first batch I had lots of leftover streusel, but as the muffins rose the streusel kind of got lost. For batch two I used up all the streusel and it was much better—both in taste and presentation.

Made with diced fresh strawberries and they were delicious. A bit sweet, but we were able to “force” them down, no problem. Half recipe made 9 full sized muffins.

Double cinnamon

Great recipe! A few tweaks for next time to suit our tastes and eating habits -- e.g., 2x the lemon zest, 1.5x the cinnamon, different flours (spelt, almond, hazelnut), yogurt, and I like the idea of some oats & chopped nuts in the crumble. Tried blackberries this time -- needed 5 mins more cooking. Next time, blueberries. Made 12 larger muffins. A muffin & coffee delish for breakfast! So many variations on a theme. Melissa Clarke -- I'm such a fan!