Muffins are not just for breakfast time, people. I know this because I ate the majority of the ones featured in this post over the course of Easter weekend at all times of the day (and night). The oddest hour was at about 1:00 AM while watching RuPaul’s Drag Race. They taste and smell heavenly, partially due to the addition of ground clove, which is the signature spice in chai. Be careful when using clove as a little goes a long way. Don’t worry, I’m not going to blather on for too much longer before getting to the recipe. Let me just throw in there that these muffins are even more amped up by a brown sugar glaze. I will be spending the rest of my evening cleaning the drool off my keyboard and whipping up another batch. 🙂
1 1/2 small containers of blackberries
2 cups flour
5/8 cup sugar
1 cup milk (I used unsweetened almond)
1 large egg
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground clove
1 tablespoon baking powder
1/4 cup melted butter, slightly cooled
For the glaze
3/4 cup powdered sugar
1 tablespoon brown sugar
3 tablespoons milk (I used unsweetened almond)
1/2 pinch of ground clove (optional)
Makes one dozen muffins.
Preheat oven to 375 degrees. In a large bowl, lightly crush berries with a whisk (juice will splatter).
Add flour and dredge berries in flour. This will keep them from sinking to the bottom of the muffins while baking. Add sugar, spices, and baking powder. Mix well.
Add milk, egg, and butter, then mix with a rubber spatula.
Spoon batter into lined muffin or cupcake tins. Fill each tin about 3/4 of the way.
Bake for fifteen minutes, or until a knife inserted into the center of the centermost muffin comes out clean. Cool muffins to room temperature.
Meanwhile, mix together glaze ingredients and drizzle glaze over muffins once cooled.
Please leave reviews and ask any questions below. Thanks!