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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.
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Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 275 kcal

Ingredients
  

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 chopped pecans

MUFFINS:

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 5.3 oz. container Blackberry Greek 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

GLAZE:

  • 1 cup confectioners' sguar
  • 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 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.
  • 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.
  • 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
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Nutrition

Calories: 275kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 159mgPotassium: 111mgFiber: 1gSugar: 24gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg
Keyword blackberries, breakfast, brunch, muffins, pecans
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