Gingerbread Blackberry Crumb Muffins

I have another version of gingerbread blackberry muffins, but when I was without internet, I made them this way – a modified version of the Peach Spice muffins I made just recently. They’re slightly milder than my other recipe, but very fluffy and moist. And I love throwing a bit of crumble on top of almost ANY muffin!

Ingredients

¹/₃ C butter, melted

¼ C sugar

¹/₃ C brown sugar

1 egg

¼ C molasses

½ tsp vanilla

½ C buttermilk

1 ½ C + ¼ C flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

1½ tsp ground ginger

2 C fresh blackberries

Directions

Preheat oven to 400°F. Grease 12 muffin cups or coat lightly with non-stick cooking spray, or use paper liners.

Cream butter and sugars in a large bowl. Add egg, molasses, vanilla and buttermilk, stirring until well blended. Add dry ingredients, stir until just combined (except ¼ C flour). Gently toss blackberries with ¼ C flour; gently fold blackberries into batter.

Fill muffin cups ²/₃ full. If you want the ‘crumble’ on top, use this streusel crumble topping (or something similar if you have a favorite). Sprinkle over muffin tops.

Bake 15 – 18 minutes until muffins are crowned, lightly browned, and a toothpick comes out clean.

Peach Spice Muffins

I already have a variety of muffin recipes on this blog, easily adaptable. But…recently being without internet connection for a few weeks after moving, I had a print copy of this one, and some fresh peaches begging to be used!

Ingredients

¹/₃ C butter, melted

¹/₃ C sugar

¹/₃ C brown sugar

1 egg

½ tsp vanilla

½ C buttermilk

1 ½ C flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ tsp cinnamon

½ tsp ground ginger

2 C diced fresh peaches

Directions

Preheat oven to 400°F. Grease 12 muffin cups or coat lightly with non-stick cooking spray, or use paper liners.

Cream butter and sugars in a large bowl. Add egg, vanilla and buttermilk, stirring until well blended. Add dry ingredients, stir until just combined. Gently fold in diced peaches.

Fill muffin cups ²/₃ full. Bake 15 – 18 minutes until muffins are crowned, lightly browned, and a toothpick comes out clean.

Strawberry-Rhubarb Oatmeal Bars

Depeding on the tartness of the rhubarb, and the sweetness and juiciness of the strawberries, I sometimes adjust the sugar and/or cornstarch a bit with this recipe...

Ingredients, oatmeal base:
1 C butter
2 C brown sugar
2 eggs 
½ tsp vanilla
3 C oats
2½ C flour
1 tsp baking soda
1 tsp salt

Ingredients, strawberry-rhubarb layer:
3 C rhubarb, large diced (1")
3 C strawberries, large diced
¾ C sugar
zest of one orange (approx 2 tsp zest)
1/3 C orange juice
2 T cornstarch

Crumble Topping Ingredients
¾ C flour
1 C rolled oats
¼ C sugar
½ C brown sugar
½  tsp salt
¾ C butter, diced

Directions:
Preheat oven to 350˚.

To make oatmeal base...
Cream together butter and brown sugar; beat in eggs and vanilla until smooth. Stir in oats. Add flour, soda and salt all at once, stirring until well combined. Spread evenly over a jelly roll baking sheet, and just slightly up the edge (baking sheet with a 'lip'). Bake 12 minutes; remove and cool slightly while you prepare filling and topping.

To make the fruit filling...
In a large bowl, combine rhubarb, strawberries, sugar and zest. Dissolve cornstarch in orange juice; add to rhubarb-strawberry mixture and gently stir to combine. Spoon or pour mixture over oatmeal base.

In a large bowl, stir together first 5 ingredients of crumble topping to evenly distribute. Cut in butter and continue mixing until mixture resembles coarse crumbs. Sprinkle generously over strawberry-rhubarb layer. Bake 30-40 minutes until fruit is bubbling and crumble topping is golden brown.

Cool completely. Slice into bars to serve.