Blackberry Muffins With Double Dipped Lemon Glaze

"A co-worker gave me this recipe, but I believe the original came from a lady named Joanne Chang who operates a bakery. This batter is very versatile in that you can make whatever type of muffins you like. So far I made this recipe and peach muffins. For peach muffins use 1 tsp cinnamon, 1/2 tsp almond extract, one 1 Pound bag of frozen peaches and sprinkle top of batter with brown sugar before baking. This recipe produces a not-too sweet muffin that is light and tender. I think the blackberries are my favorite and DH can't decide between these and my raspberry muffins. You can't go wrong with either one and you can certainly use any combination of your favorite fruit and flavorings. You can certainly use fresh fruit if available."
 
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Ready In:
1hr 15mins
Ingredients:
17
Yields:
24 Muffins
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • In large mixing bowl combine the flour, baking powder, baking soda and salt, mixing to combine thoroughly.
  • In a separate mixing bowl combine sugar, butter, milk, sour cream, vanilla and eggs.
  • Using an electric mixer combine the wet ingredients thoroughly.
  • Pour the wet ingredients into the dry and gently fold with a rubber spatula just until the dry ingredients are moistened (the batter will be lumpy).
  • Add the frozen Blackberries and mix gently.
  • Line your muffin pan with the paper baking cups.
  • Fill paper cups 2/3 full.
  • Bake for 30-35 minutes or until golden brown or until a toothpick comes out clean when inserted in the middle (you will have coloring from the blackberries on the toothpick).
  • Once the muffins have cooled down, but are still slightly warm dip top of muffins in the lemon glaze.
  • Set on foil or waxed paper to catch the drippings.
  • Once glaze has set dip again in the lemon glaze.
  • Place back on foil or waxed paper to cool completely.
  • Glaze:

  • Combine all ingredients in a bowl and using a whisk or hand mixer beat until smooth.

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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