Why Settle for Ordinary Muffins?
This recipe is a playful twist on my all-time favorite maple-sweetened blueberry muffins! Trust me, these are a total flavor and texture party. Imagine: a muffin sweetened with maple syrup (no refined sugar here!), bursting with juicy blackberries and a hint of cardamom. But wait—there’s more! The topping brings even more cardamom magic and the most delightful crunch from toasted hazelnuts. Honestly, this might just be my new favorite muffin… or at least tied with my carrot cake cream cheese muffins!
Let’s Shake Things Up!
So, how did I dream up this flavor combo? Well, if you’re still with me, here’s the scoop: I’m just not the type to bake the same thing over and over. In fact, I told my husband today that I love to “shake things up” in the kitchen. He laughed and asked, “How old are you?”—apparently, that phrase is for the older and wiser crowd. Rude, right? Anyway, let’s get back to this delicious new spin on my classic recipe!
From RV Cleaning to Culinary Creativity
Just yesterday, we spent the afternoon giving our RV a good cleaning and getting everything organized. We’re gearing up to live in it full-time again soon! But before you start picturing us roughing it, let me set the record straight—this is no ordinary RV. It’s got a fabulous kitchen with full-sized appliances and even a pretty roomy pantry! Sure, it’ll be a bit of a change from my current kitchen, but I’m up for the challenge. Anyway, back to my muffin adventure… While tidying up, I stumbled across a cookbook I’d picked up on our travels but never really explored. As I flipped through the pages, I landed on a recipe for Blackberry Cardamom Coffee Cake. And just like that, my brain was off and running—I couldn’t stop thinking about that flavor combo (I’m a huge fan of both!). I started dreaming up ways to use those flavors. Since I’m more of a muffin lover than a coffee cake person, I decided to give my favorite Blueberry Muffins a makeover—and that’s how these beauties came to be!
The Delicious Conclusion
So there you have it—the story behind these irresistible muffins! They’re a little bit of adventure, a dash of inspiration, and a whole lot of deliciousness all rolled into one. Whether you’re baking in a spacious kitchen or a cozy RV, these muffins are sure to bring a smile to your face (and maybe a little crunch to your morning). I hope you enjoy every bite as much as I enjoyed creating them
If you give this recipe a try, I’d love to hear how it turns out for you! Maybe you’ll even be inspired to shake things up in your own kitchen and come up with a new favorite. After all, the best recipes are the ones that bring a bit of joy and a sprinkle of creativity to our everyday lives. Happy baking, and may your kitchen always be filled with sweet moments and tasty treats! Happy baking!
Muffin Success: Recipe Tips
If you want bakery-worthy muffins at home, a few simple tricks can make all the difference:
1. Go Big! When it comes to muffins, size really does matter. Larger muffins give you more of that delicious, golden top and allow for a longer bake, which means extra time for the tops to get perfectly crisp and irresistible. For the ultimate muffin experience, don’t be afraid to make them big!
2. Mix Ins: Be sure to mix gently when adding delicate fruits, such as raspberries or blackberries to prevent them from breaking apart.
3. Don't over-mix or over-bake Avoid over mixing or over baking your muffins. Mixing the batter too much can result in a dense, tough texture, while baking for too long can dry them out and darken the tops. For best results, bake until a skewer inserted in the center comes out clean or with a few moist crumbs.
With these tips, you’ll be on your way to muffin perfection every time. Happy baking!
Ingredients:
8 TB unsalted butter, melted
½ cup maple syrup (144g)
½ cup unsweetened applesauce (135g)
2 eggs
1 1/2 tsp pure vanilla extract
1 3/4 Cups or 222 grams Whole Wheat Pastry Flour ( I prefer to weigh out the flour for accuracy)
1 tsp baking powder
½ tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom
¼ tsp salt
1 cup of frozen blackberries chopped
Instructions:
Preheat the oven to 350°F (175°C). Line a muffin pan.
In a large bowl, whisk together the melted butter, maple syrup, applesauce, eggs, and vanilla extract.
Add the pastry flour, baking powder, baking soda, cinnamon, cardamom and salt to the wet ingredients. Stir until just combined.
Add blackberries and gently fold into the batter.
Scoop the thick batter into the muffin pan and top with about 1 TBS of topping
Bake for 18–20 minutes, until the tops are firm. (Check at 18 minutes, as ovens may vary.)
Let the muffins cool for a few minutes before enjoying.
Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
Hazelnut Cardamom Crumble Topping Optional (but highly recommend)
Ingredients:
1 cup all-purpose flour
3/4 cup hazelnuts, coarsely chopped
3/4 cup packed dark brown sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into cubes
Instructions:
In a large bowl, combine the flour, hazelnuts, brown sugar, cardamom, cinnamon, and salt. Mix well.
Add the cubed butter to the bowl. Using your fingers, work the butter into the dry ingredients until the mixture is coarse and crumbly.
Transfer the crumble topping to a container and refrigerate until ready to use.
This crumble makes enough for several batches of muffins. Feel free to cut the recipe in half or keep some in the fridge for your next batch!
Notes:
All of my muffin recipes are made using a 1/3 cup green scoop you can use a smaller scoop you willl just need to adjust the baking time.
You can use any standard size baking cup liner but these are my favorite!
Measuring flour accurately is important for this recipe. For best results use I always recommend weighing your flour if you have a scale. If not be sure and use the scoop and sweep method.
Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes
Course: Breakfast Cuisine: American Servings: 7-8 Large Muffins
These muffins are naturally sweetened with maple syrup and packed with juicy blackberries and fragrant cardamom. A crunchy topping of toasted hazelnuts adds the perfect finishing touch.
Blackberry Cardamom + Hazelnut Muffins
Did you make this recipe?
I'd love to see it! Tag @whittlebirdathome or hashtag it #WhittleBirdAdventures
Muffin Success: Recipe Tips
If you want bakery-worthy muffins at home, a few simple tricks can make all the difference:
1. Go Big! When it comes to muffins, size really does matter. Larger muffins give you more of that delicious, golden top and allow for a longer bake, which means extra time for the tops to get perfectly crisp and irresistible. For the ultimate muffin experience, don’t be afraid to make them big!
2. Mix Ins: Be sure to mix gently when adding delicate fruits, such as raspberries or blackberries to prevent them from breaking apart.
3. Don't over-mix or over-bake Avoid over mixing or over baking your muffins. Mixing the batter too much can result in a dense, tough texture, while baking for too long can dry them out and darken the tops. For best results, bake until a skewer inserted in the center comes out clean or with a few moist crumbs.
With these tips, you’ll be on your way to muffin perfection every time. Happy baking!
Ingredients:
8 TB unsalted butter, melted
½ cup maple syrup (144g)
½ cup unsweetened applesauce (135g)
2 eggs
1 1/2 tsp pure vanilla extract
1 3/4 Cups or 222 grams Whole Wheat Pastry Flour ( I prefer to weigh out the flour for accuracy)
1 tsp baking powder
½ tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom
¼ tsp salt
1 cup of frozen blackberries chopped
Instructions:
Preheat the oven to 350°F (175°C). Line a muffin pan.
In a large bowl, whisk together the melted butter, maple syrup, applesauce, eggs, and vanilla extract.
Add the pastry flour, baking powder, baking soda, cinnamon, cardamom and salt to the wet ingredients. Stir until just combined.
Add blackberries and gently fold into the batter.
Scoop the thick batter into the muffin pan and top with about 1 TBS of topping
Bake for 18–20 minutes, until the tops are firm. (Check at 18 minutes, as ovens may vary.)
Let the muffins cool for a few minutes before enjoying.
Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
Hazelnut Cardamom Crumble Topping Optional (but highly recommend)
Ingredients:
1 cup all-purpose flour
3/4 cup hazelnuts, coarsely chopped
3/4 cup packed dark brown sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into cubes
Instructions:
In a large bowl, combine the flour, hazelnuts, brown sugar, cardamom, cinnamon, and salt. Mix well.
Add the cubed butter to the bowl. Using your fingers, work the butter into the dry ingredients until the mixture is coarse and crumbly.
Transfer the crumble topping to a container and refrigerate until ready to use.
This crumble makes enough for several batches of muffins. Feel free to cut the recipe in half or keep some in the fridge for your next batch!
Notes:
All of my muffin recipes are made using a 1/3 cup green scoop you can use a smaller scoop you willl just need to adjust the baking time.
You can use any standard size baking cup liner but these are my favorite!
Measuring flour accurately is important for this recipe. For best results use I always recommend weighing your flour if you have a scale. If not be sure and use the scoop and sweep method.
Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes
Course: Breakfast Cuisine: American Servings: 7-8 Large Muffins
These muffins are naturally sweetened with maple syrup and packed with juicy blackberries and fragrant cardamom. A crunchy topping of toasted hazelnuts adds the perfect finishing touch.
Blackberry Cardamom + Hazelnut Muffins
Did you make this recipe?
I'd love to see it! Tag @whittlebirdathome or hashtag it #WhittleBirdAdventures
