Description
Delight in these tender Mixed Berry Muffins topped with a crunchy sugary crust. Made with wholesome ingredients like coconut oil, Greek yogurt, and a medley of frozen berries, these muffins strike the perfect balance of sweet and wholesome. Perfect for breakfast or a snack, they include a luscious honey butter spread option to elevate the flavor.
Ingredients
Scale
Wet Ingredients
- 3/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (280 grams)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt (such as Diamond Crystal)
Fruit
- 2 cups frozen mixed berries (e.g., triple berry blend)
Topping
- 1/4 cup turbinado sugar (or brown sugar as substitute)
Honey Butter (Optional)
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Make the Muffin Batter: Preheat your oven to 400°F (200°C). In a mixing bowl, whisk together melted coconut oil, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract until smooth and creamy. Gradually add the flour, baking powder, baking soda, and kosher salt, stirring gently until just combined forming a soft batter.
- Thaw the Berries: Microwave the frozen mixed berries for one minute to thaw. Transfer them to a fine mesh strainer and gently rinse with warm water for 15-30 seconds to remove excess colored juice. Tap the strainer to drain water well. This process reduces the volume to about 1 cup of thawed berries.
- Add Berries to Muffin Batter: Fold the thawed berries carefully into the batter, avoiding overmixing to keep half of the berries intact and prevent excess juice from spreading in the batter.
- Prepare Muffin Tin and Add Batter: Grease a muffin tin with butter or nonstick spray, avoiding paper liners for crisp bottoms. Divide the batter evenly among 9-10 muffin cups.
- Top with Sugar: Sprinkle a generous spoonful of turbinado sugar over each muffin to create a sugary crunchy top.
- Bake the Muffins: Place the muffin tin in the middle to top rack of the oven and bake for 14-16 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Cool and Remove Muffins: Remove muffins from oven and allow to cool slightly. Use a knife to gently loosen each muffin from the tin before removing.
- Prepare Honey Butter (Optional): Stir softened salted butter with honey until well incorporated. Spread on warm muffins for an indulgent treat.
- Serve and Enjoy: Serve the muffins warm with honey butter or plain. Savor the delightful combination of tender crumb, juicy berries, and crunchy sugary tops.
Notes
- Using melted coconut oil adds moisture and a subtle coconut flavor, but can be substituted with vegetable oil if needed.
- Rinsing thawed berries helps reduce excess moisture and prevent muffin batter from becoming too wet.
- Nonstick spray or butter works best for greasing the muffin tin; paper liners may prevent the desired crunchy bottom texture.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
- The honey butter topping is optional but highly recommended for added richness.
- Ensure not to overfold the berries to maintain some texture and prevent batter discoloration.
