Change up your morning muffins by adding mulberries! Mulberry muffins are moist, flavorful, sweet and they're topped with an irresistible crumble. Perfect easy breakfast the whole family will love!
Why I Love This Recipe
Muffins are one of my favorite breakfast treats to make because they are easy and everyone loves them. Here are a few reasons why mulberry muffins are one of my favorite varieties:
- This recipe makes exactly 12 muffins, so no awkward leftover batter that you don't know what to do with.
- Mulberries complement muffins perfectly, with their sweet flavor and juicy texture.
- The crumble on top is heavenly!
- Mulberry muffins are super easy to make. Aside from the mulberries, you likely have all of the ingredients sitting in your kitchen now.
- They are the perfect finger food for breakfast and the batch will go fast!
Recipe Ingredients for Mulberry Muffins
Brown sugar - Light brown sugar or dark brown sugar both will work great.
Flour - All-purpose flour is the variety I always use but if you'd like create a gluten-free muffin use your favorite gluten free flour.
Butter - Melt the butter thoroughly to achieve a perfect crumble topping.
Butter - Salted or unsalted butter can be used. If you use salted butter, decrease the amount of salt used in the recipe.
Granulated sugar - Replace a portion of the sugar with honey, agave or maple syrup if desired.
Eggs - Let the eggs sit at room temperature for 30 minutes before using.
Sour cream - I love adding sour cream because it adds an extra flavor and moistness that is hard to achieve otherwise. If you're trying to keep the recipe dairy-free, omit the sour cream or replace it with applesauce.
Flour - All-purpose flour or gluten-free flour can be used.
Leavening agents - Baking powder and baking soda provide the perfect combination of lift for these muffins.
Salt - If using salted butter, omit this ingredient or only use 1/4 teaspoon salt. You can use table salt, sea salt or kosher salt.
Mulberries - Use 2 cups of mulberries that have been washed and patted dry. If using frozen, allow to thaw completely and press a paper towel into them to remove excess moisture.
Prep Mulberry Muffins Ahead of Time
- Prepare the muffin batter, cover and refrigerate until ready to make.
- Let the batter sit at room temperature for 30 minutes prior to baking.
- Make crumbles and bake as directed.
How To Make Mulberry Muffins
Preheat oven to 350 degrees F and line a muffin tin with cupcake liners or muffin papers (or spray the cups generously cooking spray). In a small bowl, combine 1/2 cup brown sugar, 1/2 cup flour and 2 tablespoons melted butter. Stir until crumbly and set aside.
Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), cream butter and sugar. Add the eggs and sour cream and beat on medium-low speed until creamy.
In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Mix well. Gradually add the flour mixture to the egg mixture and beat on medium-low speed until just combined. Toss mulberries into the mixture and fold in gently.
Divide batter between the 12 muffin cups. Sprinkle crumbles over top of each muffin.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean.
Cool muffins on wire rack or eat right away with a pat of butter!
- The streusel topping makes an ample amount, so decrease to 1/4 cup brown sugar and flour and 1 1/2 tablespoons melted butter if you don't want as much of a crumble topping.
- A few extra flavor boosts you can consider adding are lemon juice, lemon zest, vanilla extract or orange zest.
Can Dogs Eat Mulberries
It is safe for dogs to eat ripe mulberries in small quantities, as long as they are fresh from the tree and have not been festering on the ground.
How To Eat Mulberries
Fresh mulberries can be plucked straight from mulberry trees. Remove the stems and wash thoroughly before consuming.
What To Do With Mulberries
- Eat them fresh as a sweet and healthy snack.
- Add them to a bowl of granola and yogurt.
- Turn them into a yummy sauce that can be drizzled over pancakes or waffles.
- Add to any baked goods that pair well with berries. Think cobblers and crisps!
- Enjoy with a bowl of vanilla ice cream.
Best Muffin Recipes
How To Freeze Muffins
After muffins have baked and cooled, place them in a single layer inside a heavy-duty freezer bag or an air-tight container. Seal tightly and freeze while lying flat for up to 3 months for best results.
Mulberry Muffins Recipe
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 2 tbsp butter melted
- 4 tbsp butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups mulberries
- Preheat oven to 350 degrees F and line a muffin tin with cupcake liners (or spray the cups generously cooking spray). In a small bowl, combine 1/2 cup brown sugar, 1/2 cup flour and 2 tablespoons melted butter. Stir until crumbly and set aside.
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat until combined. Add the eggs and sour cream and beat on medium-low speed until creamy.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the mulberries.
- Divide the batter between the 12 muffin cups. Top with the crumbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean.