Best Mulberry Muffins Coconut (Print Version)
Moist mulberry muffins with coconut milk, buttery texture, and fruity preserves for a delicious treat.
# Ingredients:
→ Dry Ingredients
01 -
250 grams all-purpose flour, plus extra for dusting
02 -
1/2 teaspoon sea salt
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon ground cinnamon
→ Wet Ingredients
05 -
115 grams unsalted butter, softened (or equal amount vegetable or coconut oil)
06 -
200 grams white sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla essence
09 -
120 milliliters unsweetened coconut milk (or whole milk or buttermilk)
→ Filling and Fruit
10 -
150 grams fresh mulberries
11 -
180 grams mulberry preserves (or other fruit preserves)
# Instructions:
01 -
Preheat oven to 175°C. Grease and flour a muffin pan or line with paper muffin cases.
02 -
In a medium bowl, whisk together flour, salt, baking powder, and cinnamon until evenly distributed.
03 -
Using a stand or hand mixer, beat the softened butter on medium speed until light and fluffy, about 1 minute. Add sugar and continue beating for 1 minute. Incorporate eggs one at a time, mixing thoroughly after each addition. Add vanilla essence and beat for another minute to ensure uniform mixture.
04 -
Add the flour mixture in portions to the butter mixture, alternating with coconut milk. Mix gently until just combined, scraping down the sides as needed to avoid overmixing.
05 -
Lightly coat mulberries in a small amount of flour to help prevent sinking. Gently fold the floured mulberries into the batter with a spatula.
06 -
Evenly divide batter into prepared muffin cups. Make a small indentation at the top of each and spoon approximately 1 tablespoon of mulberry preserves into each cavity. Gently swirl preserves into the batter.
07 -
Place muffin pan in the preheated oven. Bake for 30 minutes or until a toothpick inserted in the center emerges clean.
08 -
Remove from oven and allow muffins to rest in the pan for 10–15 minutes. Carefully lift out to finish cooling or serve slightly warm as desired.
# Notes:
01 -
Lightly flouring the mulberries prevents them from sinking, ensuring even fruit distribution throughout the muffins.