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Let the muffins cool

Mulberry Muffins Recipe

These mulberry muffins are soft, fluffy, and bursting with juicy mulberries in every bite. With a tender vanilla muffin base, lightly crisp golden tops, and just the right amount of sweetness, they make a delicious breakfast, snack, or summer dessert.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins

Equipment

  • 12-cup muffin pan
  • Muffin liners or nonstick spray
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter melted
  • ½ cup whole milk
  • ½ cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1½ cups fresh mulberries
  • 2 tablespoons coarse sugar for topping optional

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
    Line a 12-cup muffin pan with paper liners
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
    in a large bowl, whisk together dry ingredients
  • In a separate bowl, whisk the eggs, melted butter, milk, Greek yogurt, and vanilla extract until smooth.
    In a separate bowl, whisk the wet ingredients
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
    Pour the wet ingredients into the dry ingredients
  • Toss the mulberries with a teaspoon of flour, then gently fold them into the batter.
    Toss the mulberries with a teaspoon of flour
  • Divide the batter evenly between the muffin cups, filling each about ¾ full.
    Divide the batter evenly between the muffin cups
  • Sprinkle coarse sugar over the tops if desired for a bakery-style finish.
    Sprinkle coarse sugar over the tops
  • Bake for 22–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
    Let the muffins cool

Notes

  • Tossing the mulberries in flour helps prevent them from sinking to the bottom.
  • Fresh or frozen mulberries can be used. If using frozen berries, do not thaw before adding to the batter.
  • Avoid overmixing the batter to keep the muffins soft and tender.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Keyword Berry Muffins, Mulberry Muffins