Blackberry Swirl Muffins with Crumb Topping : Double Batch for 24 Springtime Treats
Spring gatherings just got sweeter with this double batch of Blackberry Swirl Muffins. These tender muffins are layered with homemade blackberry syrup and a buttery cinnamon crumb topping that melts into every bite. With 24 muffins, there’s plenty to go around—perfect for brunches, showers, or just stocking your freezer with something special.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 muffins 1x
Ingredients
Blackberry Swirl:
4 cups fresh blackberries
4 tsp granulated sugar
1 tsp cinnamon
Muffin Batter:
4 large eggs
2 cups 2% milk
1 cup canola oil
6 cups all-purpose flour
2 cups sugar (or sugar substitute)
8 tsp baking powder
2 tsp salt
1 tsp ground cinnamon
Crumb Topping:
⅔ cup packed light brown sugar
2 tbsp granulated sugar
2 tsp cinnamon
8 tbsp butter, melted
1⅓ cups all-purpose flour
Instructions
Preheat oven to 400°F (200°C). Grease or line two 12-cup muffin tins.
Make blackberry swirl: In a saucepan, combine blackberries, sugar, and cinnamon. Cook 6–8 minutes, mashing and stirring until thick and syrupy. Let cool.
Make crumb topping: Combine brown sugar, sugar, cinnamon, melted butter, and flour with fingers until crumbly.
Mix batter: In a large bowl, whisk eggs, milk, and oil. Stir in flour, sugar, baking powder, salt, and cinnamon until just combined. Do not overmix.
Fill muffin tins: Divide batter into 24 cups (about ¾ full). Add 1 tsp blackberry swirl per muffin and swirl with a toothpick. Top with crumb topping.
Bake 18–20 minutes until golden and set. Cool 5–10 minutes before removing.
Nutrition
- Calories: 250–280
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 35g