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!
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A few days ago, my friend, Sheila, allowed me to come over and pick some mulberries from her mulberry bush. Yes, the same Sheila who helped me pick Loquats to make Loquat Margaritas last week. She is 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!
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!
If you're looking for more mulberry recipes, be sure to check out my 26 must try mulberry recipes round-up!
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😍 Why You'll Love This Recipe
I love that this mulberry muffins recipe uses both fresh mulberries and mulberry jam. However, if you don't feel like making 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.
🔖 Ingredient & Substitutions
- 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.
- Flour: All-purpose flour
🧁 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 the butter on medium until fluffy for 1 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. Fill prepared muffin cups ¾ full (about ¼ cup per muffin).
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.
If you're looking for a more customizable basic muffin recipe, Elizabeth, from EntirelyElizabeth, has got your back!
🤷🏻♀️ Recipe FAQS
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 you enjoy fresh mulberries, you can easily bite off the stem as you eat them. When mulberries are cooked, the stem softens and are 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.
👩🏼🍳 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.
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📖 Recipe
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Favorite Mulberry Muffins Recipe
Ingredients
Equipment
Method
- 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. Fill prepared muffin cups ¾ full (about ¼ cup per muffin).
- 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.
Nutrition
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.
Cindy Hagerup says
Delicious! My kitchen smells heavenly tonight! Made them with gluten free flours and tapioca starch. Used coconut oil and unsweetened almond milk. Reduced the sugar to 3/4 cup. Used blackberry jam, toasted sliced almonds and a touch of raw turbinado sugar on top. Baked them twenty minutes til done. This recipe’s a keeper. Thank you!
Hilda Sterner says
Wow, Cindy, you made so many changes, I think you created a new recipe, haha. Glad it went well and it was enjoyed!