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Blackberry Sage Bakery Muffins
3 cups cake flour
1 TBSP baking powder
1 tsp baking soda
½ tsp salt
Zest of one orange
⅓ cup butter, melted and slightly cooled
¼ cup vegetable oil
¼ cup pink house blackberry sage syrup
¾ cup granulated sugar
2 large eggs
½ cup sour cream or Greek yogurt
1 cup buttermilk
1 tsp vanilla bean paste
1 ½ cups blackberries, lightly tossed with 2 TBSP cake flour to help them from sinking in the batter
Orange Sugar Cookie Crumble:
1 cup cake flour
1 cup sugar
½ cup butter, melted
Zest of one orange
Preheat the oven to 425 degrees and line a 6-count jumbo muffin tin with bakery liners.
In a small bowl, toss your blackberries with 2 TBSP of the cake flour. Set aside.
In another small bowl, whisk together your dry ingredients: cake flour, sugar, baking powder, baking soda, salt and the zest of one orange.
In a large bowl, whisk together butter, vegetable oil, Pink House Blackberry Sage Syrup, eggs, sour cream, buttermilk and vanilla until eggs are fully incorporated.
Slowly whisk in your dry ingredients until a thick batter forms. Once all the flour is incorporated, gently fold in your blackberries.
To make the crumble,mix together cake flour, sugar, and zest. Slowly add in butter until large crumbs form. Set aside.
Spoon in a ½ cup of batter into each liner. Top with 2 TBSP of crumble.
Bake at 425 degrees for 5 minutes then lower the temperature of your oven to 350 degrees (without opening the door) and bake for another 25 - 30 minutes or until a toothpick comes out clean.
Serve immediately. Store leftovers in an airtight container for up to 4 days.
This year we collaborated with a local farm, McGarrah Farms, in Fayetteville, AR to source the freshest Ozark blackberries! Supporting family-owned farms is part of the overall mission of Pink House and we are proud to work with farms like McGarrah.
We battled the bees and climbed through thicket and bramble for the thickest, ripest Ozark blackberries. The added earthy sage notes make this the perfect syrup for cocktails, lemonades, and ice cream toppings.
ingredients: cane sugar, water, fresh fat blackberries, fresh sage, citric acid
our thoughts: blackberry sage syrup was originally developed for a dessert menu item. The dessert was called the "wise guy", a sweet almond crepe, filled with vanilla pastry cream, topped with fresh blackberries, fried sage and blackberry sage syrup, it was delicious (mouth waters as I type)! We liked the syrup so much that we began incorporating it in many crafty drink creations.
suggested uses: add one ounce of blackberry sage syrup and a lemon wedge to your favorite iced tea. add blackberry sage syrup to gin, bitters, fresh berries, lime and lilet rouge for an over the top "smash" cocktail