Out of all the great-looking recipes in this month's Bon Appetit, these muffins were the ones that grabbed me the most. I just love the balance of sweet, tangy fruit and earthy herbs like thyme. These muffins were specifically created by Chef Elizabeth Belkind as a coffee-pairing treat. Double score! I mean, one of the only things better than that morning cup of coffee is enjoying the coffee with a yummy treat. What a delicious start to the day.
**Note: This recipe can be made in large paper baking cups like these. I made these the morning after I got my magazine, so I didn't have time to go to the baking supply store for them. I've noted baking times (which are longer than typical muffins) for larger cups and standard-sized muffins in this post.
Blackberry, Lemon, and Thyme Muffins
from Bon Appetit, March 2012
For the crumble:
1 c. cake flour
1/4 c. sugar
1 tsp. chopped fresh thyme
1/2 tsp. baking powder
1/2 tsp. Kosher salt
6 TBSP (3/4 stick) chilled unsalted butter, cut into 1/4-in. cubes
1 large egg yolk