Mulberry Muffins Recipe
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!
Servings: 12
Ingredients
Crumble Topping
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 2 tbsp butter melted
Muffins
- 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
Instructions
- 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.
Notes
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.