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.
1.5cupsfresh mulberriesplus 24-36 extra for topping muffins, all stems removed
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.