Description
Delight in these moist and flavorful Mixed Berry Muffins topped with a crunchy sugary crust. Made with coconut oil, Greek yogurt, and a blend of frozen mixed berries, these muffins offer a perfect balance of sweetness and tartness. With simple ingredients and easy steps, they make a great breakfast or snack option that can be enjoyed warm with a spread of honey butter for an extra indulgence.
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)
- 2 cups frozen mixed berries (such as triple berry blend)
Topping and Serving
- 1/4 cup turbinado sugar (or brown sugar) for topping
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to ensure it is fully preheated before baking the muffins.
- Make the Muffin Batter: In a mixing bowl, whisk together the melted coconut oil, brown sugar, maple syrup, plain Greek yogurt, eggs, and vanilla extract until the mixture is smooth. Gradually add in the flour, baking powder, baking soda, and salt, stirring gently to form a soft batter without overmixing.
- Thaw and Rinse the Berries: Microwave the frozen mixed berries for one minute to partially thaw. Transfer them to a fine mesh strainer and gently rinse with warm water for 15 to 30 seconds to remove excess berry juice, which helps prevent the batter from turning purple. Tap the strainer to remove as much water as possible; you should have about 1 cup of thawed berries.
- Fold in Berries: Carefully fold the thawed berries into the muffin batter, stirring just enough to distribute them without crushing all the berries. Aim to keep about half the berries intact.
- Prepare the Muffin Tin: Lightly grease a muffin tin using softened butter or nonstick baking spray. Avoid using paper liners for best texture.
- Fill Muffin Cups and Add Sugar: Divide the batter evenly among 9 to 10 muffin cups. Sprinkle a spoonful of turbinado sugar on top of each muffin to create a crunchy sugary crust.
- Bake: Place the muffin tin in the middle to upper rack of the oven and bake for 14 to 16 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Remove: Let the muffins cool slightly in the tin. Use a knife to gently loosen the edges before removing each muffin carefully from the tin.
- Make Honey Butter (Optional): Mix the softened butter with honey until fully incorporated to create a delicious honey butter spread.
- Serve: Enjoy the muffins warm, optionally spreading honey butter on top for extra sweetness and moisture.
Notes
- Using frozen berries is convenient and they work well if thawed and rinsed properly to prevent excess color from bleeding into the batter.
- Turbinado sugar on top gives a nice crunchy texture; brown sugar is a good substitute.
- Greasing the muffin tin instead of using paper liners helps the muffins develop a better crust and texture.
- If you prefer, fresh berries can be used but may release more juice during baking.
- Ensure not to overmix the batter to keep muffins tender and fluffy.
- The honey butter spread is optional but highly recommended for serving warm muffins.
