There’s something incredibly nostalgic about baking with mulberries. Growing up, my grandmother had a mulberry tree in her backyard, and every summer, my siblings and I would climb its sturdy branches, staining our hands with the sweet, dark berries. The best part of those adventures was always the homemade treats that followed. One of my all-time favorites was her mulberry muffins. These muffins are a delightful blend of moist cake and juicy berries, topped with a crumbly, sweet streusel that makes them utterly irresistible.
Fast forward a few years, and I find myself longing for that familiar taste of childhood. I decided to recreate my grandmother’s mulberry muffins, adding a few tweaks of my own to keep the spirit of the original while making it just a bit easier to prepare. The combination of tart mulberries and the richness of sour cream creates a perfect balance, while the crumbly topping adds a lovely texture.
Whether you’re fortunate enough to have a mulberry tree nearby or you find them at your local farmer’s market, these muffins are a fantastic way to showcase this underappreciated berry. They’re perfect for breakfast, a mid-day snack, or even as a sweet treat after dinner. Plus, they freeze beautifully, so you can enjoy a taste of summer even in the colder months.
Baking these mulberry muffins is more than just creating a delicious treat; it’s about reliving memories and making new ones. I hope you enjoy making them as much as I do, and perhaps they’ll become a staple in your kitchen, just as they have in mine
Making Mulberry Muffins
Ingredients
- 2 eggs
- 2 cups mulberries
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 4 tbsp butter (softened)
- 2 tsp baking powder
- 1/2 cup sour cream
- 1/2 cup all-purpose flour
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tbsp butter (melted)
- 1/2 tsp baking soda
Directions
Preheat your oven to 350 degrees F. Line a muffin tin with cupcake liners or generously spray the cups with cooking spray.
In a small bowl, mix together the brown sugar, 1/2 cup flour, and melted butter until crumbly. Set this mixture aside for later.
Using a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, beat the softened butter and granulated sugar until combined.
Add the eggs and sour cream to the mixture and beat on medium-low speed until creamy.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, beating on medium-low speed until just combined.
Carefully fold in the mulberries.
Evenly distribute the batter into the 12 muffin cups. Sprinkle the crumble mixture on top of each muffin.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 25 minutes · Preparation Time: 15 minutes · Total Time: 40 minutes · Servings: 12
FAQs:
Can I use frozen mulberries instead of fresh ones for mulberry muffins?
Yes, you can use frozen mulberries instead of fresh ones. However, it’s important to thaw and drain them well before adding to the batter to prevent excess moisture, which can affect the texture of the muffins.
What is the purpose of the sour cream in the mulberry muffins recipe?
The sour cream in this recipe adds moisture and richness to the muffins, resulting in a tender crumb. Additionally, it helps to balance the sweetness of the muffins, enhancing the overall flavor.
How should I store mulberry muffins to keep them fresh?
To keep your mulberry muffins fresh, store them in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate them for up to a week. For longer storage, freeze the muffins in a freezer-safe bag or container for up to three months.
Can I substitute the all-purpose flour with whole wheat flour in the mulberry muffins recipe?
Yes, you can substitute all-purpose flour with whole wheat flour. However, keep in mind that whole wheat flour can make the muffins denser and slightly alter the flavor. To maintain a lighter texture, consider using half whole wheat flour and half all-purpose flour.
What can I do if I don’t have a stand mixer or hand mixer for the mulberry muffins?
If you don’t have a stand mixer or hand mixer, you can mix the ingredients by hand using a whisk and a sturdy spoon or spatula. While it may take a bit more effort, ensure to mix the butter and sugar thoroughly and to combine the ingredients until just mixed to avoid overworking the batter.
Mulberry Muffins
Ingredients
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 2 tbsp butter melted
- 4 tbsp butter softened
- 1/2 cup light brown sugar
- 2 eggs
- 1/2 cup sour cream
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups mulberries
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with cupcake liners or generously spray the cups with cooking spray.
- In a small bowl, mix together the brown sugar, 1/2 cup flour, and melted butter until crumbly. Set this mixture aside for later.
- Using a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, beat the softened butter and granulated sugar until combined.
- Add the eggs and sour cream to the mixture and beat on medium-low speed until creamy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, beating on medium-low speed until just combined.
- Carefully fold in the mulberries.
- Evenly distribute the batter into the 12 muffin cups. Sprinkle the crumble mixture on top of each muffin.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
