Blackberry cobbler muffins with pistachios from Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days (page 217) by Joy Wilson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoked salmon tea sandwiches

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on March 24, 2019

    Family and I loved these.

  • anya_sf on June 26, 2017

    I mixed the batter and topping the night before and refrigerated them, then scooped the muffins, topped with crumbs, and baked the next morning. That worked fine - just had to bake an extra 5 minutes or so. Changes I made: used white whole wheat flour, 1 egg + 1 egg white (instead of yolk, because that's what I had), 1% milk, and maybe 2 cups blackberries instead of 1.5 cups. These are definitely FULL of blackberries, which I loved. Do use paper liners or your muffins will likely collapse after baking. Also definitely heed the instruction to let the muffins cool for 15 minutes before removing from the pan. I thought there was way more topping than needed; could cut in half or even skip (although the crumble is a nice touch). Could definitely use a different nut, such as almonds. The salt in the pistachios adds an interesting dimension though. I'm not sure I noticed the flavor of the browned butter with all that fruit, but I didn't do a side-by-side comparison.

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