Breakfast: Blackberry, Lemon, and Thyme Muffins
Recipe by Elizabeth Belkind Bake in large decorative paper molds (found at kitchen supply stores), or simply line standard muffin tins with your favorite liners.
Ingredients
1 cup cake flour
1/4 cup sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
1 large egg yolk
Instructions
Whisk first 5 ingredients in a medium bowl. Add butter. Using your fingertips, rub in butter until pea-size lumps form. Add egg yolk; stir to evenly distribute and form moist clumps. (Crumble should resemble a mixture of pebbles and sand.) Chill for at least 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
Reviews
Add a review for Blackberry, Lemon, and Thyme Muffins
Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
