Sweet Mulberry Muffins with Coconut and Butter (Print version)
Tender mulberry muffins with shredded coconut and real butter, topped with a crisp coconut streusel for a wonderful breakfast treat.
# Ingredients:
Muffin batter
01 -
2 cups (250 g) all-purpose flour, plus 1 tsp for dusting
02 -
2 tsp baking powder
03 -
1/2 tsp ground cinnamon
04 -
1/2 tsp fine sea salt
05 -
1/2 cup (115 g) unsalted butter, softened
06 -
3/4 cup (150 g) granulated sugar
07 -
2 large eggs, room temperature
08 -
1 tsp vanilla extract
09 -
3/4 cup (180 ml) full-fat coconut milk
10 -
1 cup (150 g) fresh mulberries
11 -
1/2 cup (45 g) sweetened shredded coconut
Coconut streusel topping
12 -
2 tbsp (30 g) unsalted butter, cold and cubed
13 -
3 tbsp (25 g) all-purpose flour
14 -
2 tbsp sweetened shredded coconut
15 -
1 tbsp granulated sugar
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease each cup thoroughly.
02 -
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
03 -
In a large bowl, beat the softened butter and sugar until pale and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut milk until smooth.
04 -
Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain. The batter will be thick and slightly lumpy.
05 -
Toss the mulberries with 1 teaspoon of flour to coat. Gently fold the floured mulberries and shredded coconut into the batter using a spatula.
06 -
Divide the batter evenly among the prepared muffin cups. Sprinkle each with the streusel topping. Bake for 20 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
# Good to know:
01 -
Best enjoyed warm within a few hours of baking while the streusel is crisp.