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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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.
Babs Dee says
I love this recipe! I amended it a little bit. Used 1 cup of fresh ground wheat flour, used a few more berries and no jam. Also used organic cane sugar that has a bit more texture. The muffins were sublime. Thank you!
Hilda Sterner says
Thanks for sharing the modifications, Babs. I'm sure it will help another reader!
Bianca says
The muffins tasted good however recipe failed to mention to fill the muffin containers only two-thirds to three quarters full. I haven't made muffins for a long time. It didn't spell out plain flour rather than self-raising flour. The muffins in my oven got way too big despite dividing it amongst the 12 muffins cups. Oven stinks now with burnt cake mix on element!
Hilda Sterner says
Hi Bianca,
Sorry about that, sometimes I forget not everyone is spending their day in the kitchen so I fail to add specifics. I will check out that post and be more clear where needed.
Bianca says
I was basing your recipe on the printout version which I used to follow the method. I noticed in the instructions above available online, it does specify how much should be put in each muffin cup, but the printout failed to include this detail. I.e. only fill three-quarters full and use excess mix for making extra muffins to avoid excessive expansion of muffins.The printout only mentioned flour and not self-raising or plain flour.
Hilda Sterner says
Yes, I did notice that in the ingredients section of the post it says "all-purpose flour" and in the Pro tips section, I mention using 1/4 cup batter per muffin. I still went ahead and added the info in the steps to make it more clear, thanks.
Rebecca says
these are the best muffins I've ever had I can't stop making them!! I added a streusel on top too and they are just amazing!! then sometimes I'll put butter on it and air fry it and it's so delicious. I'm obsessed and everyone else who tried them loved them! thank you so much for sharing your amazing recipe and talent ❤️
Hilda Sterner says
Hi Rebecca, It's nice to know you love these muffins as much as I do! Thanks for coming back and leaving a review and sharing the variations that you have made!
Mo says
Absolutely delicious!
I didn't include the jam but added probably double or triple amount of berries called for...I can't wait to make more! We have more mulberries than I know what to do with!
Hilda Sterner says
Hi Mo,
I'm so glad you enjoyed them and I like the idea of adding more berries. I usually only have a small amount of berries to work with. I finally planted 2 mulberry trees this spring. One is coming along the other looks dead. I can't wait to have mulberries!
Arianna says
they tasted great 👍 😁😊 and I will make them all the time I have like 7 molberrey trees 😉.
Hilda Sterner says
I am so jealous! Enjoy. 🙂
Michelle says
These were absolutely amazing! We didn't add the jam on top, but doubled the mulberries we added to the batter. These may be my new favorite muffins. Thank you!
Hilda Sterner says
Hi Michelle, Thanks so much for coming back to leave a review! Enjoy the muffins!
DaggyMamaBear says
Soooo good!
The kids and grandparents both loved them.
Hilda Sterner says
Thank you so much for the review, enjoy!
Melissa says
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!
Hilda Sterner says
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!
Melissa says
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.
Hilda Sterner says
Yay, so glad you like them, now I want one. 😬
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!