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These mulberry muffins are packed with juicy berries and a swirl of fruity jam, making them a comforting treat for breakfast or a special snack. The combination of fresh mulberries and a hint of coconut milk creates a moist crumb that will win over anyone who loves old-fashioned fruit bakes. I return to this recipe whenever mulberry season hits and my kitchen fills up with those sweet purple gems.
The first time I baked these I worried the mulberries would all sink but with a light flour toss and gentle folding every muffin turned out perfectly studded with fruit. Now my family expects a fresh batch every summer Sunday.
Ingredients
- All purpose flour: Gives the muffins their tender structure and ensures a delicate crumb. I always use extra for dusting to help the berries stay in place
- Sea salt: Sharpens the flavors and balances the sweetness. Using fine sea salt makes sure it blends evenly
- Baking powder: Guarantees a lofty rise so every muffin is light. Look for fresh and clump free powder for best results
- Cinnamon: Brings warmth and a little spice to the batter. Choose a fresh ground cinnamon for aromatic depth
- Unsalted butter: Makes the muffins rich and moist. You can swap with a good quality vegetable or coconut oil for a dairy free version
- White sugar: Sweetens and helps the muffins brown on top. Choose superfine if possible as it incorporates easily
- Large eggs: Bind everything together and create a soft texture. Look for fresh eggs at room temperature
- Vanilla essence: Rounds out the flavor and ties the berries and jam together. Pure vanilla extract gives the best fragrance
- Unsweetened coconut milk: Adds moisture and a hint of tropical flavor. Whole milk or buttermilk works if you want a classic taste
- Fresh mulberries: These are the real star. Use plump berries with deep purple color or try frozen when out of season
- Mulberry preserves or another fruit jam: Bring a swirl of sweetness on top. Go for whole fruit preserves with real fruit chunks for bursts of flavor
Instructions
- Prepare the Oven and Muffin Pan:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Butter and flour a muffin pan or line it with paper liners to ensure your muffins come out easily and avoid any sticking
- Combine Dry Ingredients:
- Take a medium bowl and add flour salt baking powder and cinnamon. Whisk these until everything is consistently combined. This mixing ensures your muffins have a light and even crumb. Set aside for the next stage
- Cream the Butter and Sugar:
- Using a handheld or stand mixer cream the butter on medium speed for about one minute until it looks fluffy and lighter in color. Add the sugar and beat for another minute so the mixture becomes pale and creamy. Beat in eggs one at a time making sure each is fully incorporated before adding the next. Finish by pouring in the vanilla essence and beat for another minute to marry all flavors
- Incorporate the Flour Mixture and Milk:
- Add the flour mixture into the butter mixture in two or three batches alternating with the coconut milk. Start with a portion of dry ingredients then a bit of milk and repeat. Mix just until blended and scrape the bowl so there are no dry spots. Overmixing can lead to dense muffins so use a gentle hand
- Prepare and Add Mulberries:
- Toss the mulberries with a spoonful of flour this light coating helps prevent them from sinking to the bottom. Gently fold these floured mulberries into the batter using a spatula so you do not break them up. Divide the batter evenly among the prepared muffin cups being sure not to overfill
- Add Jam and Bake:
- Use a spoon or your finger to make a small indentation in the top of each muffin. Fill each hole with about one tablespoon of mulberry preserves or your choice of jam. Give the jam a light swirl with a toothpick. Place the muffin pan into the hot oven and bake for thirty minutes. Check with a toothpick inserted in the center if it comes out clean the muffins are ready
- Cool the Muffins:
- Once baked let the muffins cool in the pan for ten to fifteen minutes so they set up and come out cleanly. Use a butter knife to ease out each muffin and finish cooling them on a rack. Alternatively serve warm for the coziest treat
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Mulberries have always been my favorite because their intense color and flavor remind me of foraging in my grandmother’s garden. Her hands would be stained purple by the time we were done picking and she always saved the best berries for a fresh batch of these muffins
Storage Tips
After baking let the muffins cool completely then store them in an airtight container at room temperature for up to three days. For longer storage keep them in the fridge to maintain freshness or freeze individually wrapped muffins for up to two months. Just thaw at room temperature and gently rewarm in the oven for a fresh baked feel
Ingredient Substitutions
If you do not have coconut milk whole milk or buttermilk works just as well. You can substitute mulberries with blackberries blueberries or raspberries if mulberries are out of season or hard to find. For a dairy free option coconut oil or vegetable oil can replace butter and soy or almond milk makes a good swap for the liquid
Serving Suggestions
Serve these muffins warm with extra mulberry preserves or a pat of softened butter. They pair perfectly with morning coffee or tea. For a fun dessert top with a scoop of vanilla ice cream or serve with a drizzle of honey for an added touch of sweetness
A Bit About Mulberries
Mulberries come from an ancient tree known for its sweet and tart fruit. The berries are less common than blueberries or raspberries but have a deeper flavor that shines in baked goods. Many family recipes come from rural traditions where fresh berries were at their best baked straight into rustic cakes and muffins
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These mulberry muffins deliver a tender crumb and a jammy center every time. Enjoy them warm from the oven or save a few for later—they’re just as good the next day
Frequently Asked Questions
- → What makes these mulberry muffins moist?
Coconut milk and butter give a tender, moist crumb and rich flavor to each muffin.
- → Can I use frozen mulberries?
Yes, but toss them in flour first and do not thaw before folding into the batter.
- → Is it possible to substitute the preserves?
Absolutely! Use any preferred fruit jam or preserves to swirl on top.
- → How do I keep the muffins from sticking?
Line the muffin pan with papers or butter and flour each cup thoroughly.
- → What kind of milk works best?
Unsweetened coconut milk, but whole milk or buttermilk are good alternatives for moist texture.
- → Why toss the mulberries in flour?
Dusting berries in flour helps them stay distributed and prevents sinking in the batter.