Blackberry, Lemon, and Thyme Muffins

Name: Blackberry, Lemon, and Thyme Muffins
Yield: Makes 8 large or 16 standard Servings
Ingredients: 1 cup cake flour; 1/4 cup sugar; 1 teaspoon chopped fresh thyme; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes; 1 large egg yolk; 1 cup plus 2 tablespoons all-purpose flour; 1 cup cake flour; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 tablespoons finely grated lemon zest; 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise; 1 teaspoon chopped fresh thyme

By Elizabeth Belkind of Cake Monkey for Intelligentsia Coffee in Los Angeles CAPhotographer William Abranowicz

January 16, 2012

Image may contain Food Dessert Muffin and Chocolate

Recipe notes