Muffins are not just for breakfast anymore, people. I know this because I ate the majority of these easy blackberry spice muffins 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, which is a great show, by the way. Let me know in the comments if you happen to be a fan as well.
Back to the muffins, though: they taste and smell heavenly, partially due to the addition of ground clove, which you might know as the signature spice in chai. Be careful when using clove as a little goes a long way. And it's so delicious. The blackberries are juicy, tart, and provide a beautiful faint purple color to the batter and resulting muffins. I love this because purple foods are usually associated with grape flavor, which makes the flavor even more unexpected when you bite in.
Blackberry and clove isn't a combination that automatically comes to mind and I don't really recall what inspired this particular recipe but I will say that the result is worth trying. Oh, and these muffins taste great right out the oven (with a little cooling time, of course) but are even more amped up by a simple brown sugar glaze. You can mix it up with just three ingredients while the muffins bake then Voila! Magic. Check out the full recipe below and let me know what you think.
As for me, I will most likely be spending the rest of this evening shaking my head over the fact that I ate. them. all and resisting the urge to whip up another batch. I'm thinking of adding nuts this time. You know, for research. 🙂 Maybe even trying blueberries? I'll report my findings. Pray for me, y'all. I hope you'll give these a try and let me know if you do. Thanks for reading!
Fresh, tart blackberries meet a classic baking spice trio in these easy blackberry spice muffins.
- 8 ounces blackberries (about two small clamshell packages)
- 2 cups flour
- ½ cup sugar
- 1 cup milk I used unsweetened almond milk
- 1 large egg
- 1 teaspoon cinnamon
- ½ teaspoon Nutmeg
- 1 pinch ground clove
- 1 tablespoon baking powder
- ½ cup butter melted, slightly cooled
- ¾ cup powdered sugar
- 1 tablespoon brown sugar
- 3 tablespoons milk I used unsweetened almond
- 1 pinch ground clove optional
- Preheat oven to 375 degrees. In a large bowl, lightly crush berries with a whisk or fork (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 well.
- Spoon batter into lined muffin or cupcake tins. Fill each tin about ¾ 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.