Description
Delight in these moist and flavorful Mixed Berry Muffins topped with crunchy turbinado sugar. Made with a blend of coconut oil, Greek yogurt, and sweetened with brown sugar and maple syrup, these muffins combine the natural tartness of frozen mixed berries with a tender crumb and a sweet, crispy topping. Perfect for breakfast, brunch, or a wholesome snack, these muffins offer a burst of berry goodness in every bite.
Ingredients
Scale
Muffin Batter
- 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 extract
- 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 (such as a triple berry blend)
Topping and Serving
- 1/4 cup turbinado sugar (for topping, brown sugar also works)
- 4 tablespoons softened salted butter (for honey butter, optional)
- 1/4 cup honey (for honey butter, optional)
Instructions
- Make the Muffin Batter: Preheat your oven to 400 degrees Fahrenheit. In a large bowl, whisk together the melted coconut oil, brown sugar, maple syrup, 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 ingredients, stirring gently to form a soft dough.
- Thaw the Berries: Place the frozen mixed berries in a microwave-safe container and heat for one minute to thaw. Transfer the berries to a fine mesh strainer and rinse them gently with warm water for 15-30 seconds to remove excess colored juice. Tap the strainer to drain additional water. After this, you should have about 1 cup of thawed berries.
- Add Berries to Muffin Batter: Carefully fold the thawed berries into the muffin batter, stirring just a few times to incorporate. Take care to keep roughly half the berries intact to maintain bursts of berry flavor throughout the muffins.
- Prepare Muffin Tin and Add Sugar Topping: Grease a muffin tin with butter or nonstick baking spray (preferred over paper liners). Divide the batter evenly between 9 to 10 muffin cups. Spoon a generous amount of turbinado sugar atop each muffin for a crunchy sugary top.
- Bake the Muffins: Place the muffin tin in the middle to top rack of the preheated oven. Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden and slightly crisp.
- Cool and Remove Muffins: Remove the muffins from the oven and let them cool slightly. Use a knife to gently loosen the edges and carefully lift each muffin out of the tin.
- Optional Honey Butter: To make honey butter, simply mix the softened salted butter with honey until smooth and combined. Spread on warm muffins for an extra touch of indulgence. Enjoy!
Notes
- Using coconut oil adds a subtle tropical flavor and keeps the muffins moist.
- Thawing and rinsing the berries helps reduce excess moisture to prevent soggy muffins.
- Turbinado sugar on top creates a delightful crunchy texture contrast.
- Honey butter is an optional but highly recommended accompaniment that enhances the muffins’ sweetness.
- For best results, avoid overmixing the batter after adding berries to maintain texture.
