Got apples? Grate some to make these fragrant, lively Apple Blackberry Cardamom Muffins for breakfast soon. They’re delightful!
If I had to sum up this week in a single word, it would “off.” The whole week is off. There’s been drama and rescheduled appointments and a general feeling of disrespect. It’s been hard and painful and upsetting.
But I have good kids who are doing good things and a cat who loves his dinner, cuddles with his favorite blankets and curling up in bed with me at night. And through these three beings who love me, I realize that the world isn’t all bad — even though it can sometimes feel that way.
So I take to the kitchen, often with my daughter in tow, and bake. Baking is predictable, reliable. When the ingredients are mixed together in the right quantities and it’s cooked at the right temperature, the baked goods rise, cook and become something irresistible.
Like these Apple Blackberry Cardamom Muffins. Fresh apples and blackberries combine with the spice cardamom for fragrant, fruity, delicate muffins that are a delight to eat.
How to Make Apple Blackberry Cardamom Muffins
Muffins are one of my favorite breakfast foods to make. They are easy — often made with a single bowl. And they are already portioned, making serving a cinch. Plus, when you need to just grab something and go, these are always ready.
These muffins begin with fresh apples. Peel them. Core them. Shred them.
The batter is made in a single bowl. Mix, stir, add those apples. Yum.
These muffins are made with cardamom, a spice from the ginger family. It has a nutty, ever-so-slightly spicy flavor with the tiniest hint of anise. It gives the flavor a bold boost.
A large cookie scoop makes quick work of filling those muffin papers.
A blackberry is pressed into the center of each muffin — one by one. Sprinkle the tops with coarse sugar.
And … we’re ready to bake!
These are good hot from the oven. But you can also store them in an airtight container for up to four days. They don’t last quite that long in my house though.
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp cardamom
- 2 tsp baking powder
- 1/2 tsp salt
- 1 peeled, cored apple, grated (about 3/4 cup)
- 12 blackberries
- Coarse sugar
- Preheat oven to 400 degrees and line 12 muffin cups with paper liners.
- In a large bowl, prepare the muffin batter. Whisk together the milk, oil and egg. Stir in flour, sugar, cardamom, baking powder and salt. The batter should be moistened and will still be lumpy, but it’s supposed to be.
- Stir in the apple and blackberries.
- Use a large cookie scoop or a tablespoon to drop batter into the 12 lined muffin cups, dividing equally.
- Place the pan into the preheated oven and cook for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a wire cooling rack immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.