Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mulberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 14 reviews

  • Author: Eve
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These soft and fluffy mulberry muffins offer a delightful balance of sweet and tart flavors, bursting with juicy mulberries in every bite. Made with simple pantry staples, they are perfect for breakfast, snacks, or a convenient grab-and-go treat. Enjoy them warm with butter or honey for a comforting start to your day.

Ingredients

Main Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp salt (omit if using salted butter)
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup melted butter, coconut oil, or avocado oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup mulberries

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the muffins.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt (if using), baking soda, and baking powder until evenly mixed.
  3. Add Wet Ingredients: Make a well in the center of the dry ingredients, then add the melted butter (or oil), egg, and milk. Stir gently until just combined, avoiding overmixing to keep muffins tender.
  4. Fold in Mulberries: Gently fold the fresh mulberries into the batter, taking care not to crush the berries and maintaining a light texture.
  5. Prepare Muffin Tin: Line a muffin tin with cupcake liners or lightly grease each muffin cup to prevent sticking.
  6. Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about three-quarters full for proper rising.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Do not overmix the batter to avoid tough muffins.
  • Mulberries can be substituted with other berries like blueberries or raspberries if unavailable.
  • Use melted butter for a richer flavor or coconut/avocado oil for a dairy-free option.
  • Ensure the oven is fully preheated to achieve the best rise and texture.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://everecipes.com/mulberry-muffins-recipe/