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    You Are Here Home » Sweets Recipes

    Published: May 28, 2021 Updated: May 28, 2021 by Hilda Sterner | This post may contain affiliate links 12 Comments

    Favorite Mulberry Muffins Recipe

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    Jump to Recipe Print Recipe
    mulberry muffins pin

    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. 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. My fruit-picking partner in crime. 😂

    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!

    Hilda peeking out from under a mulberry tree
    Sheila picking mulberries
    house in Chicago with mulberry tree in front of it
    My childhood home in Chicago with a mulberry tree in the yard

    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 in a bowl being held between mulberry stained hands
    sheila picking mulberries
    Sheila's mulberry tree

    Mulberry Recipes Alert! If you love mulberries as much as I do, be on the lookout for more mulberry recipes coming soon!

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Recipe Ingredient Notes
    • 🧁How to Make Mulberry Muffins
    • 🤷🏻‍♀️Recipe FAQS
    • 👩🏼‍🍳 Pro Tips
    • 🍪 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 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 You Need For This Recipe

    mulberry muffins ingredients

    🔖 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.

    flour with spices on top
    spices being whisked into flour

    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.

    butter and sugar creamed in a mixing bowl
    egg in the center of creamed butter and sugar
    batter being mixed

    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.

    flour added to batter in a bowl
    batter in a bowl

    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.

    mulberries tossed in flour
    batter with mulberries on top
    batter being added to muffin tin
    uncooked mulberry muffins in a tin with mulberry jam on the side

    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.

    spooning batter into a muffin pan
    mulberry muffins in a pan
    swirling mulberry jam into muffin batter

    STEP 6: Cool muffins for 10 to 15 minutes before removing them from the muffin pan.

    mulberry muffins in a pan

    🤷🏻‍♀️Recipe FAQS

    Can you eat the stem of mulberries?

    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.

    What is the secret to making moist muffins?

    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.

    What temperature is best to bake muffins?

    350 degrees F is the perfect temperature for baking muffins. At 350 degrees, it will take approximately 30 minutes for the muffins to bake.

    What is a good substitute for mulberries?

    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.

    👩🏼‍🍳 Pro Tips

    • 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.
    mulberry muffins in a muffin pan with one muffin onto

    🍪 Related Recipes

    • Zucchini Blueberry Muffins on a paper muffin cup
      Zucchini Blueberry Muffins Recipe
    • mulberry pie square
      Easy Mulberry Pie Recipe
    • peach cobbler on a blue plate with peaches and loaf next to it
      Easy Peach Cobbler Pound Cake
    • mulberry Cheesecake on a marbled counter with leaves next to it
      Simply Delicious Mulberry Cheesecake

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    mulberry muffins with one sliced in half with butter

    Favorite Mulberry Muffins Recipe

    Soft and tender Mulberry Muffins with fresh mulberries baked in and mulberry preserves swirled on top.
    4.58 from 14 votes
    Print Pin Rate
    Course: Breakfast, sweets
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12 muffins
    Calories: 270kcal
    Author: Hilda Sterner

    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.

    Nutrition

    Serving: 1muffin | Calories: 270kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 431mg | Fiber: 2g | Sugar: 20g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. DaggyMamaBear says

      October 12, 2022 at 7:52 pm

      5 stars
      Soooo good!
      The kids and grandparents both loved them.

      Reply
      • Hilda Sterner says

        October 12, 2022 at 9:13 pm

        Thank you so much for the review, enjoy!

        Reply
    2. Melissa says

      June 11, 2022 at 8:20 am

      4 stars
      We have several old mulberry trees (planted before WWII!) and more mulberries than we know what to do with. I made a lovely mulberry-honey-lavender jam and used a bit of that in the muffins now baking in the oven. I e not had one yet, but the batter is beautiful (I used Kerrygold and whole milk) and absolutely delicious. Fingers crossed!

      Reply
      • Hilda Sterner says

        June 11, 2022 at 8:27 am

        Thanks, Melissa, thank you for your comment. You're so lucky, I wish I had a mulberry tree. I miss the one we had in Chicago, where I grew up. I noticed you left 4 stars, maybe after you try the muffins they'll earn 5 stars🤞? JK, no pressure! 😉 Hope you enjoy them!

        Reply
        • Melissa says

          June 11, 2022 at 10:45 am

          5 stars
          UPDATE: Holy HECK, these are incredible. Maybe the best muffins I’ve ever made. I’m a picky so-and-so and am not one for flowery praise. But these are truly fantastic.

          Reply
          • Hilda Sterner says

            June 11, 2022 at 6:28 pm

            Yay, so glad you like them, now I want one. 😬

            Reply
    3. Kate says

      June 09, 2021 at 2:18 pm

      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

      Reply
      • Hilda Sterner says

        June 09, 2021 at 2:46 pm

        Thanks, Kate, enjoy!!

        Reply
    4. Diane says

      May 28, 2021 at 10:20 pm

      5 stars
      I’m excited try these! They sound delicious 🤤

      Reply
      • Hilda Sterner says

        May 29, 2021 at 12:39 pm

        You'll love them! 😘

        Reply
    5. Kelly Methey says

      May 28, 2021 at 9:10 am

      5 stars
      Sounds yummy! This is a keeper!

      Reply
      • Hilda Sterner says

        May 28, 2021 at 10:42 am

        Thanks, Kelly, they are so tasty! I used the leftover muffins to make mulberry bread pudding, even yummier!

        Reply

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