Description
These Mixed Berry Muffins with Sugary Tops are a delightful treat combining sweet, juicy berries with a tender, moist crumb and a crunchy sugar topping. Made with wholesome ingredients like coconut oil, Greek yogurt, and a mix of frozen berries, these muffins offer a perfect balance of sweetness and texture. Ideal for breakfast, brunch, or a snack, they’re topped with turbinado sugar for extra crunch and can be enjoyed 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)
- 2 cups frozen mixed berries (triple berry blend recommended)
Topping
- 1/4 cup turbinado sugar (brown sugar can also be used)
Honey Butter (optional)
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Make the Muffin Batter: Preheat your oven to 400°F (204°C). 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 fully combined.
- Add Dry Ingredients: To the wet ingredients, add flour, baking powder, baking soda, and kosher salt. Stir gently until just combined to form a soft dough, being careful not to overmix to keep the muffins tender.
- Thaw the Berries: Microwave the frozen mixed berries for about one minute to thaw slightly. Then, transfer them into a fine mesh strainer and rinse gently with warm water for 15 to 30 seconds to remove excess colored juices. Tap the strainer’s side to remove extra water. You should have about 1 cup of berries after draining.
- Incorporate Berries: Carefully fold the thawed berries into the muffin batter. Stir just enough to distribute half the berries intact, while some will slightly mash, creating natural berry swirls in the batter.
- Prepare the Muffin Tin: Grease a muffin tin using softened butter or nonstick baking spray, avoiding paper liners for a better crust and texture. Evenly divide the batter among 9 to 10 muffin cups.
- Add Sugar Topping: Sprinkle about a spoonful of turbinado sugar over each muffin to create a crunchy, sparkling sugary top during baking.
- Bake: Place the muffin tin in the middle to top rack of the preheated 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: Once baked, allow the muffins to cool slightly in the tin. Use a knife around the edges to gently release each muffin and transfer them to a cooling rack.
- Prepare Honey Butter (Optional): In a small bowl, stir together softened salted butter and honey until smooth and well incorporated. Spread on warm muffins for a luscious finish.
- Serve and Enjoy: Serve the muffins warm or at room temperature with or without honey butter. Enjoy this perfect combination of moist, fruity goodness and crunchy topping!
Notes
- Using frozen berries and thawing them slightly prevents the muffins from becoming overly wet and ensures even berry distribution.
- Turbinado sugar topping adds a delightful crunch and sparkle; brown sugar can be used as a substitute but may create a softer topping.
- Greasing the muffin tin instead of paper liners helps achieve a crispier crust and ease in muffin removal.
- Honey butter is optional but highly recommended for a rich, sweet spread.
- Be careful not to overmix batter when combining dry and wet ingredients to keep muffins tender.
