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Mulberry Muffins with Brown Sugar Topping

If you're lucky enough to have fresh mulberries, you should make these Mulberry Muffins with Brown Sugar Topping. They're just slightly sweet (not sugary at all!) and are bursting with fresh mulberries in every bite. The crispy brown sugar topping is so good!

Healthy mulberry muffins in a bowl
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Mulberry muffins

We love using seasonal foraging finds for baking, such as these blueberry wheat germ muffins or mulberry danishes. So when mulberry season came around again, I wanted to create a new mulberry recipe: Mulberry Muffins!

These muffins are perfect for breakfast because they're not too sweet and are made with part whole wheat flour. At the same time, they make a great healthy-ish dessert because they have a delightful crispy brown sugar topping and bursts of fresh mulberry sweetness in every bite—just enough to satisfy a sugar craving.

This ratio of muffin ingredients is my basic go-to muffin recipe. To be honest, you can use ANY muffin recipe and just add 1.5 cups of fresh mulberries to the batter, and it should work fine!

You can use white or black mulberries for this muffin recipe, but the black ones are pretties because they add a pop of color and I find them tastier.

Hand holding mulberry muffin with brown sugar topping

I hope you get a chance to make these muffins and enjoy baking with mulberries as much as I do!

And while you're at it, check out these other mulberry recipes:

Preparing mulberries for muffins

The only down side to this recipe is that you need to remove all the mulberry stems before adding mulberries to the muffin batter. This takes about 10 minutes (and you need to do this for most mulberry recipes or for snacking anyway!). So plan ahead and do that in advance if you want these muffins to be ready quicker.

The easiest way to remove the mulberry stems is to hold them by the stem with your non-dominant hand and use kitchen shears (or clean scissors) to snip off the berry into a bowl, then discard the stem. Repeat. Repeat. Repeat.

If you plan on using frozen mulberries, make sure that all the stems from the mulberries were removed before freezing.

image of mulberries in a bowl

Ingredients

  • 2 cups all-purpose flour (or substitute 1 cup whole wheat flour)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Optional: ½ teaspoon ground cinnamon
  • 1 cup milk (any kind - plant milk or cow's milk)
  • ¾ cup brown sugar, tightly packed, + a few extra teaspoons for topping muffins (the sugar can be cut down to ½ cup for a not sweet muffin)
  • 1 egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract (or substitute ½ teaspoon vanilla bean powder)
  • 1.5 cups fresh mulberries, plus 24-36 extra for topping muffins, with stems removed
Ingredients to make mulberry muffins

Equipment

Instructions

Step 0: Before getting started remove the stems from all the mulberries. This is easiest to do with kitchen shears or clean scissors.

Step 1: Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin papers. Tip: to prevent the bottoms of your muffin papers getting greasy while baking, pour in a few pieces of uncooked rice on the bottom of the muffin tin, then place the muffin paper on top.

Uncooked rice in a muffin mold to prevent oily muffin liners

Step 2: In a large bowl, whisk together the flour, baking powder, salt, and ground cinnamon (if using).

Dry ingredients for muffins in a bowl

Step 3: In a medium bowl (or a 2-cup Pyrex measuring cup like I did, see below), whisk together the milk, ¾ cup brown sugar, egg, vegetable oil, and vanilla extract until it's mostly mixed together. Make sure to really stir it to get all the brown sugar unstuck from the bottom.

Wet ingredients for muffins in a measuring bowl

Step 4: Pour the wet ingredients into the dry ingredients and whisk together until almost fully combined.

Batter for mulberry muffins in a bowl

Step 5: Add 1.5 cups mulberries and gently fold in until just well combined, but do not overmilk. You can also whisk them in, which might break the mulberries and release their juices—there is no wrong way to do this!

Mulberry muffin batter with fresh mulberries in a bowl

Step 6: Transfer the muffin batter to the prepared muffin tin lined with muffin liners. Use a spatula to wipe the bowl clean and use all the batter! Top each muffin with a generous sprinkle of brown sugar and a few mulberries.

Mulberry muffin batter in muffin molds topped with fresh mulberries and brown sugar

Step 7: Bake in a preheated oven at 350F for 25-30 minutes, or until a toothpick inserted into the center comes out almost clean. Allow to cool for a few minutes, and enjoy!

Baked mulberry muffins in silicone muffin cups

Can I use dried mulberries?

I would not recommend using dried mulberries because (1) they're just not all that tasty compared to fresh mulberries, and (2) they don't have bursts of juicy sweetness. If you don't have mulberries on hand and want to use something dried, I recommend sticking to dried cherries or dried cranberries.

Can I use frozen mulberries?

Yes, you can use frozen mulberries instead of fresh ones! Frozen mulberries will get a little mushy as they thaw, but that's totally OK for muffins. That just means that the mulberry juices will color the muffins a rich purple-red color and flavor the muffins more.

What else can I substitute or add to the mulberries?

If you don't have fresh mulberries, or don't have enough fresh mulberries, you can add fresh or frozen blueberries or blackberries to make up the 1-1.5 cups of fruit needed for these muffins.

Storing muffins with brown sugar topping

The brown sugar topping on these mulberry muffins is so delightfully crunchy! The best way to keep it crunchy is to store the muffins in a non-humid house on the countertop, otherwise the brown sugar dissolves a little due to humidity. You can always pop the muffins into the oven for a few minutes to reheat and to crisp up the topping.

Can mulberry muffins be frozen?

Yes, these mulberry muffins can be frozen and thawed or warmed up later for a quick snack. To freeze, allow the muffins to cool completely first and then freeze individually. Once frozen, transfer them to a freezer-safe bag or container.

To thaw mulberry muffins, move the muffins to the fridge 24 hours before you plan on eating them. I recommend reheating in an oven at 350F to get the crispy brown sugar topping back, since it dissolves a little during the freezing and refrigeration steps.

I hope you get a chance to try these mulberry muffins!

Plate with 3 mulberry muffins

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Bowl of mulberry muffins
Print Recipe
5 from 1 vote

Mulberry Muffins with Brown Sugar Topping

Tasty mulberry muffins bursting with fresh, juicy mulberries with a crispy brown sugar topping. These muffins are not too sweet, perfect for breakfast or as a snack.
Prep Time20 mins
Cook Time30 mins
Total Time49 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Kate

Ingredients

  • 2 cups all-purpose flour (or substitute 1 cup whole wheat flour)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Optional: ½ teaspoon ground cinnamon
  • 1 cup milk (any kind - plant milk or cow's milk)
  • ¾ cup brown sugar tightly packed + a few extra teaspoons for topping muffins (the sugar can be cut down to ½ cup for a not sweet muffin)
  • 1 egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract (or substitute ½ teaspoon vanilla bean powder)
  • 1.5 cups fresh mulberries plus 24-36 extra for topping muffins, all stems removed

Special equipment

Instructions

  • Before getting started remove the stems from all the mulberries. This is easiest to do with kitchen shears or clean scissors.
  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin papers. Tip: to prevent the bottoms of your muffin papers getting greasy while baking, pour in a few pieces of uncooked rice on the bottom of the muffin tin, then place the muffin paper on top.
  • In a large bowl, whisk together the flour, baking powder, salt, and ground cinnamon (if using).
  • In a medium bowl, whisk together the milk, ¾ cup brown sugar, egg, vegetable oil, and vanilla extract until it's mixed together and the brown sugar isn't all settled at the bottom.
  • Pour the wet ingredients into the dry ingredients and whisk together until almost fully combined.
  • Add 1.5 cups mulberries and gently fold in until just well combined, but do not overmilk. You can also whisk them in, which might break the mulberries and release their juices.
  • Transfer the muffin batter to the prepared muffin tin lined with muffin liners. Top each muffin with a generous sprinkle of brown sugar and a few mulberries.
  • Bake in a preheated oven at 350F for 25-30 minutes, or until a toothpick inserted into the center comes out almost clean. Allow to cool for a few minutes, and enjoy!

Notes

  • Do not use dry mulberries. If you don't have enough fresh or frozen mulberries, you can add blueberries, raspberries, or blackberries.
  • If using frozen mulberries, make sure all the stems were removed before freezing.
  • Using ½ cup sugar yields a very lightly sweet muffin. ¾ cup is not too sweet either.
  • Substitute 1 cup whole wheat or white whole wheat flour for a healthier muffin recipe.
  • Store these muffins in a non-humid location at room temperature so the crispy brown sugar topping doesn't dissolve.
  • These muffins can be frozen. Thaw in the fridge for 24 hours, or reheat from frozen in the oven to warm up and get the crispy brown topping back.

Nutrition

Calories: 156kcal (8%) | Carbohydrates: 32g (11%) | Protein: 3g (6%) | Fat: 1g (2%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg (5%) | Sodium: 68mg (3%) | Potassium: 177mg (5%) | Fiber: 1g (4%) | Sugar: 16g (18%) | Vitamin A: 53IU (1%) | Calcium: 71mg (7%) | Iron: 1mg (6%)

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