Moist, soft, and delicious, these Mulberry Muffins are perfect to enjoy with your morning coffee or anytime you want to indulge in a delicious portion-controlled treat. And if you are lucky enough to have mulberries left after making this Mulberry Muffins Recipe, promise me you'll try my delicious Mulberry Pie!
A few days ago, my friend, Sheila, allowed me to come over and pick some mulberries from her mulberry bush. Yes, the same Sheila that helped me pick Loquats to make Loquat Margaritas last week.
Although, I'm not sure why they call it a bush, as you can see from the pictures below, mulberries grow on a tree, not a bush!
Sheila's mulberry tree
We collected approximately five cups of mulberries (I would have had six if so many mulberries hadn't made it into my mouth instead of the bowl).😬 But how can you blame me? Mulberries are so delicious, equally tangy, sweet, and juicy!
Mulberries always transport me back to Chicago and the mulberry tree in front of my parent's house. A recent google search showed me that it's still there and loaded with mulberries (see below).
Sheila picking mulberries My childhood home in Chicago with a mulberry tree in the yard
Mulberry Recipes Alert! If you love mulberries as much as I do, be on the lookout for more mulberry recipes coming soon!
Why This Recipe Works
I love that this Mulberry Muffins recipe uses both fresh mulberries and Mulberry Jam. However, if you don't feel like making your own Mulberry Jam, there is an easy alternative. Swirl in your favorite jam or preserves instead!
This Mulberry Muffins recipe is not overly sweet either, because I don't know about you, but I prefer to taste other flavors in a recipe, not just the sugar.
I'm also giving you various ingredient swaps so that hopefully you won't need to run to the store for anything.
What Goes Into This Recipe
Recipe Ingredient Notes
- Mulberry Jam — If you don't have mulberry jam or don't want to make some, use your favorite berry jam (strawberry, raspberry, or huckleberry, for example).
- Milk — Besides coconut milk, you can use regular milk, almond milk, or buttermilk.
- Butter — To replace the butter, add an equal amount of vegetable oil or melted coconut oil. You can also use ¼ cup butter and ¼ cup oil.
How to Make Mulberry Muffins
Preheat the oven to 350°F. Either butter and flour or line a muffin pan with paper muffin liners; set aside.
Step 1
Add flour, salt, baking powder, and cinnamon to a medium-sized bowl. Whisk to combine.
Step 2
Using a mixer, cream butter on medium until fluffy for about one minute. Add sugar and beat for another minute. Crack eggs, one at a time and add to the bowl, mix after each addition. Add vanilla and beat for an additional minute.
Step 3
Add the flour mixture to the mixer in batches, alternating with the milk. Mix just until all the ingredients are incorporated, scraping the sides of the bowl when necessary.
Step 4
Toss mulberries in a tiny bit of flour to keep them from sinking to the bottom of the muffins, then fold them into the batter. Divide the batter between prepared muffin cups.
Step 5
Make a hole in the top of each muffin and add 1 tablespoon of mulberry jam (or other jam/preserves). Swirl the jam into the batter. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Cool muffins for 10 to 15 minutes before removing them from the muffin pan.
Recipe FAQS and Expert Tips
Yes, mulberry stems can be eaten. The stems are delicate and break if you attempt to pull them off. For this reason, it's easier just to leave them on.
If enjoying fresh mulberries, you can easily bite off the stem as you eat them. When mulberries are cooked, the stem softens and is perfectly edible.
There are many steps you can take to ensure that muffins are moist, here are a few helpful tips:
• Do not add too much flour. This will result in dry, crumbly muffins.
• Use vegetable oil instead of butter. Vegetable oil makes the muffins extra moist. Or use a combination of butter and oil to ensure both a buttery flavor and moist muffins.
• Replace some of the butter or oil with applesauce. Applesauce not only adds moisture to the muffins but also reduces the calories.
• Too much liquid can keep the muffins from rising which will cause the muffins to be dense.
350 degrees F is the perfect temperature for baking muffins. At 350 degrees, it will take approximately 30 minutes for the muffins to bake.
If you don't have enough mulberries for any particular recipe, you can make up the difference with blackberries. Blackberries have a similar texture to mulberries but tend to be a bit more tart.
- To evenly distribute the batter between the muffin pan, I use one heaping ¼ cup measuring cup per muffin. If there is additional batter, you can divide it between the cups.
- Store cooled mulberry muffins in a ziplock bag for up to a week in the refrigerator.
- To freeze mulberry muffins, first, make sure they're completely cool. Next, place them in a freezer bag, and squeeze all the air out. Repeat with another ziplock bag if they will be stored for an extended period. Write the date on the bag and consume them within 3 months.
- If you don't have enough mulberries for both making the jam and mixing into the batter, mix the fresh mulberries into the batter and replace the mulberry jam with Blackberry Preserves or store-bought raspberry preserves instead.
Related Recipes
Favorite Mulberry Muffins Recipe
Ingredients
- 2 cups flour (plus more for dusting)
- ½ teaspoon sea salt
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup unsalted butter (or vegetable/coconut oil)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup So Delicious organic unsweetened coconut milk (or whole milk or buttermilk)
- 1 cup fresh mulberries
- ¾ cup mulberry jam or preserves (or other preserves)
Instructions
- Preheat the oven to 350°F. Butter and flour or line a muffin pan with paper liners; set aside.
- Add flour, salt, baking powder, and cinnamon to a medium-sized bowl. Whisk to combine, then set aside.
- Using a mixer, cream butter on medium until fluffy for about one minute. Add sugar and beat for another minute. Crack eggs, one at a time and add to the bowl, mix after each addition. Add vanilla and beat for an additional minute.
- Add the flour mixture to the mixer, in batches, alternating with the milk. Mix just until all the ingredients are incorporated, scraping the sides of the bowl when necessary.
- Toss mulberries in a tiny bit of flour to keep them from sinking to the bottom of the muffins, then fold them into the batter. Divide the batter between prepared muffin cups.
- Make a hole in the top of each muffin and add 1 tablespoon of mulberry jam (or other jam/preserves). Swirl the jam into the batter. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins for 10 to 15 minutes before removing them from the muffin pan.
Notes
- To evenly distribute the batter between the muffin pan, I use one heaping ¼ cup measuring cup per muffin. If there is additional batter, you can divide it between the cups.
- Store cooled mulberry muffins in a ziplock bag for up to a week in the refrigerator.
- To freeze mulberry muffins, first, make sure they're completely cool. Next, place them in a freezer bag, and squeeze all the air out. Repeat with another ziplock bag if they will be stored for an extended period. Write the date on the bag and consume them within 3 months.
- If you don't have enough mulberries for both making the jam and mixing into the batter, mix the fresh mulberries into the batter and replace the mulberry jam with blackberry reserves or store-bought raspberry preserves instead.
Kate says
I’m making this right now and the batter is BEAUTIFUL not to mention delicious on its own 🤩. I’m sure these will be delish
Hilda Sterner says
Thanks, Kate, enjoy!!
Diane says
I’m excited try these! They sound delicious 🤤
Hilda Sterner says
You'll love them! 😘
Kelly Methey says
Sounds yummy! This is a keeper!
Hilda Sterner says
Thanks, Kelly, they are so tasty! I used the leftover muffins to make mulberry bread pudding, even yummier!