Mixed Berry Muffins with Sugary Tops
Not too sweet, fluffy yet dense, and topped with crunchy sugar. These Mixed Berry Muffins are a house favorite! The post Mixed Berry Muffins with Sugary Tops appeared first on Pinch of Yum.
Just Like Perkin’s.
Last week, I pulled a batch of these high-topped mixed berry muffins out the oven right before school pick-up. I wrapped one of them in a napkin and took it with me in the car. My daughter got in the car with all her winter gear and found the little muffin bundle waiting, warm, in the cupholder of her carseat. She unwrapped it like a little present.
It was just joy. A moment.
I’m in need of some moments lately. Maybe you are, too.
These babies are here to deliver. They are less like a big cupcakey bakery muffin from Target or Costco – they’re a bit more rustic, more craggly, and yet somehow also incredibly tender. Like, melt-in-your-mouth tender. But most importantly, they have big happy muffin tops sparkled with crunchy sugar (a callback to the ones I loved when I worked at Perkins in high school).
The ingredients are always on hand in my house (special thanks to frozen berries!) so they feel everyday-simple. But when you serve them with a shmear of honey butter, they can quickly become fancy brunch material, too.
A friend recently told me they’re the best muffins he’s ever had, and I’m not going to argue with that. They are good. Warm, berry-studded, with crunchy sugar tops can make happy moments.
Sending you a hug and a warm muffin today! If you’re looking for more cozy baking, check out this page with all my favorites.
You’re doing great! ♡ Onward, upward, and forward.
Watch How To Make These Berry Muffins
Mixed Berry Muffins with Sugary Tops
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Total Time: 30 minutes -
Yield: 9-10 muffins
Description
Not too sweet, fluffy yet dense, and topped with crunchy sugar. These Mixed Berry Muffins are a house favorite!
Ingredients
Berry Muffins:
- 3/4 cup coconut oil, melted (see notes)
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups flour (280 grams)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt (such as Diamond Crystal)
- 2 cups frozen mixed berries (I use the triple berry blend from Costco)
- 1/4 cup turbinado sugar for topping (brown sugar also works)
Honey Butter:
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Make the Muffin Batter: Preheat the oven to 400 degreses. Whisk the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla together until smooth. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.
- Thaw the Berries: Microwave 2 cups frozen berries for one minute. Transfer thawed berries to a fine mesh strainer; gently rinse the berries with warm water for 15-30 seconds to wash off the excess colored juices. I like to tap the side of the strainer to get even more water out. The berries will reduce in volume and you’ll be left with about 1 cup of thawed berries.
- Add Berries to Muffin Batter: Gently fold the berries into the muffin batter. (There shouldn’t be much excess juice going into the bowl with the thawed berries.) Give it just a few stirs so you incorporate the berries – they’ll get a little mashed, but you want to keep about half of the berries intact.
- Top with Sugar: Grease a muffin tin with butter or nonstick baking spray (I prefer this over paper liners). Divide the batter between 9-10 muffin cups, and top with a spoonful of turbinado sugar.
- Bake: Bake the muffins for 14-16 minutes, in the middle to top of the oven. Remove from oven and let cool slightly before using a knife to gently release and pull each one out of the muffin tin.
- You’re Done! Yum! If you want to serve these with honey butter, which I think you do – just stir the softened butter with the honey until incorporated. Spread it on a warm muffin and live your best life!
Notes
Type of Coconut Oil: If you want to avoid a coconut taste, use refined coconut oil. You could also use another neutral oil like canola or vegetable oil.
How I measure the coconut oil: I pop the jar into the microwave and warm it up until it’s mostly liquid, then I pour it into a measuring up to measure out 3/4 cup.
How I measure the flour: I scoop the measuring cup right into the flour container to fill it to the top of the one-cup measure (shaking or leveling off any extra heaped up on top). When I weighed this amount (for 2 cups), it was 280 grams.
How I measure the frozen berries: I measure out two cups of frozen mixed berries into a glass measuring cup. Then I thaw the berries (instructions in recipe card).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Category: Baking
Method: Bake
Cuisine: American
Keywords: berry muffins, mixed berry muffins, triple berry muffins
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The post Mixed Berry Muffins with Sugary Tops appeared first on Pinch of Yum.
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