Blackberry-buttermilk muffin cakes from Pastry Love: A Baker's Journal of Favorite Recipes (page 61) by Joanne Chang

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

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

  • Eat Your Books

    Can substitute raspberries or blueberries for blackberries.

  • SweetLittleBytes on January 21, 2021

    These work great with fresh blueberries. Frozen blueberries didn't work as well.

  • Zosia on January 31, 2020

    These were very nice vanilla flavoured muffins with almost as much fruit as cake. I made 18 regular sized muffins and baked them at 375F by mistake so they were done in only 20 minutes. Their colour was good and the crumb was tender so I don't think they were adversely affected by the higher temperature. I used only blackberries and substituted white whole wheat flour and whole wheat pastry flour for all purpose and cake flours respectively.

  • anya_sf on January 10, 2020

    Frozen raspberries worked well here, especially since they're smaller than blackberries (with blackberries, I'd cut the large ones). Using my regular muffin scoop, I got 20 muffins. Baking time was around 30 minutes (although my oven is misbehaving lately, so I'd check early with small muffins); the tops did not brown much, so don't use that as an indicator. As the title says, these muffins are more cake-like and sweet than the kind I usually prefer. They were pretty good. I baked them the night before, so they probably would have been better fresh from the oven. The texture was tender, but slightly gummy.

  • Kinhawaii on December 04, 2019

    Nice muffins- buttery & tender, used mostly blackberries with a few blueberries. Only other flavoring was vanilla so used vanilla paste. I was afraid to fill the cups as full as advised having had overflow problems with other recipes but a few I made ended up almost filling the cup- didn’t overflow but did make flatter looking muffins like those pictured in the book. None were domed but flatter.

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