Blackberry Upside-Down Almond Skillet Cake Muffins



These Blackberry Upside-Down Almond Skillet Cake Muffins are a delightful twist on the classic skillet cake. The caramelized blackberry topping adds a burst of sweetness to every bite, while the almond-flavored muffin base provides a perfect complement. They're a delicious treat for breakfast or dessert.

Ingredients:
  • 1 cup blackberries
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a skillet, melt the unsalted butter over medium heat

Add brown sugar and cook until it's caramelized and bubbling, stirring occasionally, about 5 minutes

Remove the skillet from heat and carefully arrange the blackberries in the caramelized sugar, creating a layer at the bottom of each muffin cup

In a mixing bowl, combine all-purpose flour, almond flour, granulated sugar, baking powder, and salt

Mix well

In another bowl, whisk together the whole milk, vegetable oil, egg, vanilla extract, and almond extract

Pour the wet ingredients into the dry ingredients and mix until just combined

Divide the batter evenly among the muffin cups, covering the blackberries

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffins comes out clean

Allow the muffins to cool in the muffin tin for a few minutes, then invert the skillet onto a serving plate, allowing the blackberry topping to become the top of each muffin

Serve warm, enjoy!


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