Description
Delight in these Mixed Berry Muffins with Sugary Tops, featuring a tender crumb infused with a blend of brown sugar, maple syrup, and Greek yogurt. Packed with vibrant thawed mixed berries and topped with a crunchy turbinado sugar crust, these muffins offer a perfect balance of sweetness and texture. Ideal for breakfast or a snack, they’re best enjoyed warm with a luscious honey butter spread.
Ingredients
Scale
Muffin Batter
- 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
- 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)
Berries
- 2 cups frozen mixed berries (triple berry blend recommended)
Topping
- 1/4 cup turbinado sugar (brown sugar can be substituted)
Honey Butter
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right baking temperature for the muffins.
- Make the muffin batter: In a large bowl, whisk together the melted coconut oil, brown sugar, maple syrup, plain Greek yogurt, eggs, and vanilla extract until the mixture is smooth and well combined. In a separate bowl, mix the flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Thaw the berries: Place the 2 cups of frozen mixed berries in the microwave and heat for one minute to partially thaw. Then transfer them to a fine mesh strainer and gently rinse with warm water for 15 to 30 seconds to remove excess juice. Tap the strainer to drain as much water as possible; this will reduce the volume to about 1 cup of thawed berries.
- Incorporate berries into batter: Gently fold the thawed berries into the muffin batter, stirring just enough to distribute them without over-mashing, keeping approximately half of the berries intact for texture.
- Prepare muffin tin and add batter: Grease a muffin tin with butter or use a nonstick baking spray. Divide the batter evenly between 9 or 10 muffin cups. Sprinkle each with a spoonful of turbinado sugar to create a sweet, crunchy topping.
- Bake the muffins: Place the muffin tin in the middle to top rack of the preheated oven and bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden with a sugary crust.
- Cool and remove muffins: Take the muffins out of the oven and let them cool slightly in the tin. Use a knife to carefully loosen the edges before gently pulling them out to avoid breaking.
- Prepare honey butter (optional): In a small bowl, mix the softened salted butter with honey until completely combined. Spread this honey butter on warm muffins for an indulgent finish.
- Serve and enjoy: Serve the muffins warm with the honey butter spread for a moist, flavorful treat that complements the berries and sugary topping perfectly.
Notes
- You can substitute turbinado sugar with brown sugar if unavailable for the muffin topping.
- Using nonstick baking spray helps avoid the paper liners which can stick to the muffin tops.
- Rinsing the thawed berries gently washes off excess juice that could otherwise color the batter and make it too wet.
- The honey butter is optional but highly recommended for added flavor and richness.
- Using frozen mixed berries is convenient year-round, but fresh berries can be used if preferred.
- Ensure the coconut oil is melted but not hot when mixing to prevent curdling the eggs.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
