Prepare yourself for one of the most delectable muffins ever! Blackberry Pecan Streusel Muffins have it all. These muffins don’t have flat tops like some muffins. They puff up very beautifully and have double the blackberry flavor. Both whole blackberries and blackberry yogurt are in the batter. Then they have a delicious pecan streusel topping pressed into the muffins before baking. After the muffins are baked, a yummy powdered sugar glaze is added on top. It provides for even more spectacular flavor and sweet taste. Incredible is only one way to describe these fantastic muffins.

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Last week we had some friends from our Sunday school class at church come down with the flu (even with a flu shot!) 🙁 So I made up a batch of Homemade Chicken Noodle Soup, Bacon Cheddar Biscuits and Red Velvet Gooey Butter Cake Bars for their dinner.

Then I decided to make these lovely muffins for breakfast for the next day. I knew she still wouldn’t feel up to making anything. They loved them but decided to freeze about half of these muffins and the dessert bars. That way their parents could sample them the following week when they came in for the holidays.

This is a spectacular breakfast muffin to make for the holidays, special occasion breakfasts, or just because you love muffins. These are great for breakfast any time and any place. You simply must put Blackberry Pecan Streusel Muffins on your list to make! While these delightful muffins have a few more steps than some recipes, they are so worth it. Blackberry Pecan Streusel Muffins are so mouthwatering you will want to make them for you, your family and your friends, and very often! I know I do. 🙂

Blackberry Pecan Streusel Muffins are to die for!

The lovely essence of blackberries, pecans, brown sugar and vanilla-powdered sugar icing permeates these muffins for one delectable treat!

These muffins raise beautifully unlike some muffins which have flat tops. The balance of ingredients is perfect. It helps that they taste wonderfully too!

Here’s what I did.

I used these ingredients to make the streusel topping.

Melt butter. Add brown sugar, granulated sugar, flour and pecans.

Stir ingredients with a wooden spoon to combine. Set aside.

I used these ingredients to make the muffin batter. 

Place softened butter in a mixing bowl. Add eggs, Blackberry Greek yogurt, brown sugar, granulated sugar, baking powder, baking soda, salt and vanilla.

Add heavy whipping cream.

Mix with an electric mixer until smooth. Mixture will be very thin.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add blackberries.

Fold the ingredients gently together with a wooden spoon just until moistened.

Spray muffin tins with cooking spray. Fill muffin tins almost full.

Top with streusel topping and press ingredients into the muffin batter slightly so the ingredients adhere together.

Bake 5 minutes at 425. Adjust heat to 350 and bake 15-19 minutes longer or until a toothpick inserted in center comes out clean.

While muffins are cooling make icing: Place powdered sugar in a small mixing bowl. Add heavy whipping cream and vanilla extract. (Milk is not recommended as it won’t give the correct consistency).

Whisk ingredients until smooth and no lumps remain from the powdered sugar.

Scoop icing into a zip lock bag. Seal bag and cut a small tip off one end. Drizzle icing over top of muffins.

Place muffins on a cooling rack until the icing sets.

Blackberry Pecan Streusel Muffins are terrific for a holiday or special occasion breakfast. But if you enjoy muffins you may want to make these more frequently!

Blackberry Pecan Streusel Muffins rate 5 stars! 

These are wonderful for a weekend breakfast, too.

I loved the way these muffins turned out. They are super moist and delicious.

Here’s the recipe.

BLACKBERRY PECAN STREUSEL MUFFINS

(Recipe inspired by my Peach Streusel Muffins recipe)

Blackberry Pecan Streusel Muffins

Teresa Ambra

These sensational muffins are filled with blackberries and blackberry yogurt. Then they're topped with a lovely streusel topping with pecans and brown sugar. Finally they're iced with a wonderful vanilla-powdered sugar icing. Blackberry Pecan Streusel Muffins are great for holiday or special occasion breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 24 minutes mins

Total Time 1 hour hr 9 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 16

Calories 307 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 2 small mixing bowls
• 1 electric mixer
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

STREUSEL TOPPING:

• 1/3 cup brown sugar packed
• 1 tbsp. granulated sugar
• 1/4 cup unsalted butter melted
• 2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/2 cup pecans chopped

MUFFINS:

• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 2 large eggs
• 5.3 oz. container Blackberry Greek yogurt or Icelandic yogurt
• 2 tsp. vanilla extract
• 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 tbsp. heavy whipping cream or half-and-half
• 12 oz. fresh blackberries washed and drained

GLAZE:

• 1 cup confectioners' sugar
• 3-4 tbsp. heavy whipping cream
• 1/2 tsp. vanilla extract

Instructions

 

STREUSEL TOPPING:

• In a small mixing bowl, combine all the ingredients.
• The mixture will be crumbly.
• Set aside.
• Preheat oven to 425°.
• Spray muffin pans with Baker’s Joy nonstick cooking spray.
• Set aside.

MUFFINS:

• In a medium or large mixing bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
• Mixture will be thin.
• Stir in flour and blackberries gently with a wooden spoon until ingredients are just moistened.
• Don’t overmix the batter.
• Spoon the muffin batter into prepared muffin tins all the way up to the top.
• Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
• Bake for 5 minutes at 425°.
• Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
• Cool about 10 minutes.
• Add glaze.

GLAZE:

• Whisk all of the ingredients together in a small mixing bowl.
• Allow muffins to cool about 10 minutes in muffin tins.
• Remove muffins from baking tins and place on wire rack.
• Place glaze mixture in a zip lock bag and cut off corner; (this needs to be a bag that doesn't stand up).
• Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.

 

 

NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 307kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 53mgSodium: 196mgPotassium: 116mgFiber: 2gSugar: 24gVitamin A: 429IUVitamin C: 5mgCalcium: 59mgIron: 1mg

Keyword blackberries, breakfast, brunch, muffins, pecans

Tried this recipe?Let us know how it was!

Blackberry Pecan Streusel Muffins will go nicely with a hot cup of tea.

If you enjoy blackberries, you’ll love these amazing treats.

We loved these decadent muffins and hope you do too!

You may also enjoy these delicious recipes!

Pecan Cranberry Muffins

Peach Streusel Muffins

Fresh Strawberry Muffins

Blackberry Pecan Streusel Muffins

Teresa Ambra

These sensational muffins are filled with blackberries and blackberry yogurt. Then they’re topped with a lovely streusel topping with pecans and brown sugar. Finally they’re iced with a wonderful vanilla-powdered sugar icing. Blackberry Pecan Streusel Muffins are great for holiday or special occasion breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 24 minutes mins

Total Time 1 hour hr 9 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 16

Calories 307 kcal

Equipment

• 2 12-tin regular muffin pans
• 1 large mixing bowl
• 2 small mixing bowls
• 1 electric mixer
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

STREUSEL TOPPING:

• 1/3 cup brown sugar packed
• 1 tbsp. granulated sugar
• 1/4 cup unsalted butter melted
• 2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/2 cup pecans chopped

MUFFINS:

• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 2 large eggs
• 5.3 oz. container Blackberry Greek yogurt or Icelandic yogurt
• 2 tsp. vanilla extract
• 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 tbsp. heavy whipping cream or half-and-half
• 12 oz. fresh blackberries washed and drained

GLAZE:

• 1 cup confectioners' sugar
• 3-4 tbsp. heavy whipping cream
• 1/2 tsp. vanilla extract

Instructions

 

STREUSEL TOPPING:

• In a small mixing bowl, combine all the ingredients.
• The mixture will be crumbly.
• Set aside.
• Preheat oven to 425°.
• Spray muffin pans with Baker’s Joy nonstick cooking spray.
• Set aside.

MUFFINS:

• In a medium or large mixing bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
• Mixture will be thin.
• Stir in flour and blackberries gently with a wooden spoon until ingredients are just moistened.
• Don’t overmix the batter.
• Spoon the muffin batter into prepared muffin tins all the way up to the top.
• Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
• Bake for 5 minutes at 425°.
• Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
• Cool about 10 minutes.
• Add glaze.

GLAZE:

• Whisk all of the ingredients together in a small mixing bowl.
• Allow muffins to cool about 10 minutes in muffin tins.
• Remove muffins from baking tins and place on wire rack.
• Place glaze mixture in a zip lock bag and cut off corner; (this needs to be a bag that doesn't stand up).
• Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.

 

 

NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 307kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 53mgSodium: 196mgPotassium: 116mgFiber: 2gSugar: 24gVitamin A: 429IUVitamin C: 5mgCalcium: 59mgIron: 1mg

Keyword blackberries, breakfast, brunch, muffins, pecans

Tried this recipe?Let us know how it was!