Introduction
Berry muffins are a delightful addition to any breakfast table or snack time. They are moist, flavorful, and bursting with the sweetness of mixed berries. This recipe combines coconut oil, brown sugar, and Greek yogurt for a fluffy texture, while a touch of maple syrup adds a hint of sweetness. Top them off with a sprinkle of turbinado sugar for a satisfying crunch, and consider serving them with honey butter for an extra indulgence.
Detailed Ingredients with measures
Coconut oil, melted: 3/4 cup
Brown sugar: 1/2 cup
Maple syrup: 1/4 cup
Plain Greek yogurt: 1/4 cup
Eggs: 2
Vanilla extract: 1 1/2 teaspoons
All-purpose flour: 2 cups (280 grams)
Baking powder: 2 1/2 teaspoons
Baking soda: 1/2 teaspoon
Fine kosher salt: 1 teaspoon
Frozen mixed berries: 2 cups
Turbinado sugar for topping: 1/4 cup (brown sugar can be used as an alternative)
Honey butter (optional):
Softened salted butter: 4 tablespoons
Honey: 1/4 cup
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook time: 14-16 minutes
Total time: 30 minutes
Yield: 9-10 muffins
Detailed Directions and Instructions
Prepare the Muffin Batter
Preheat the oven to 400°F (200°C). In a large mixing bowl, whisk together the melted coconut oil, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract until the mixture is smooth. Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until a soft dough forms.
Thaw the Berries
Place the frozen mixed berries in a microwave-safe bowl and microwave for one minute to thaw. Transfer the thawed berries to a fine mesh strainer and gently rinse them under warm water for 15-30 seconds to remove excess colored juices. Lightly tap the strainer to drain additional water. After this process, you should have approximately 1 cup of thawed berries.
Incorporate Berries into Batter
Gently fold the thawed berries into the muffin batter, being careful not to overmix. It’s acceptable if some berries get slightly mashed, but aim to keep about half of them intact.
Fill Muffin Tin and Add Topping
Grease a muffin tin with butter or nonstick baking spray. Divide the batter evenly among 9-10 muffin cups. Sprinkle a spoonful of turbinado sugar over the top of each muffin.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the muffins from the oven and let them cool slightly. Use a knife to gently release each muffin from the tin.
Prepare Honey Butter (Optional)
In a small bowl, mix the softened salted butter with honey until well combined. Spread the honey butter on warm muffins before serving for an added touch of sweetness.
Notes
Measuring Coconut Oil
To measure 3/4 cup of coconut oil, warm the jar in the microwave until the oil is mostly liquid, then pour it into a measuring cup.
Measuring Flour
For accuracy, scoop the measuring cup directly into the flour container to fill it to the top, leveling off any excess. Two cups of flour should weigh approximately 280 grams.
Measuring Frozen Berries
Measure out two cups of frozen mixed berries before thawing. After thawing and draining, the volume will reduce to about one cup.
Cook Techniques
Measuring Coconut Oil
To accurately measure 3/4 cup of coconut oil, warm the jar in the microwave until it becomes mostly liquid. Pour it into a measuring cup to get the correct amount.
Measuring Flour
For precise measurement, scoop the measuring cup directly into the flour container, filling it to the top. Level off any excess. Two cups of flour should weigh approximately 280 grams.
Thawing Frozen Berries
To thaw frozen mixed berries, place them in a microwave-safe bowl and microwave for one minute. Transfer to a fine mesh strainer and rinse under warm water for 15-30 seconds to remove excess colored juices.
Folding Berries into Batter
When adding thawed berries to the muffin batter, gently fold them in. Be careful not to overmix; it’s acceptable for some berries to be slightly mashed, while keeping about half intact.
Using Turbinado Sugar
For a crunchy topping, sprinkle turbinado sugar over the muffins before baking. This sugar can enhance texture and add a caramelized flavor.
Checking Muffin Doneness
To ensure muffins are fully baked, insert a toothpick into the center. If it comes out clean, the muffins are ready. Look for a golden-brown appearance.
Releasing Muffins from the Tin
After baking, let the muffins cool slightly. Use a knife to gently release each muffin from the tin without damaging their shape.
Preparing Honey Butter
For an added touch of sweetness, mix softened salted butter with honey until well combined. This honey butter can be spread on warm muffins for extra flavor.
FAQ
Can I replace coconut oil with another oil?
Yes, you can substitute coconut oil with another mild-flavored oil like vegetable or canola oil, but it may alter the flavor slightly.
Can I use fresh berries instead of frozen?
Absolutely! Fresh berries can be used in place of frozen. Just be sure to adjust the quantity as needed since fresh berries typically have a different moisture content.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for a few days. For extended shelf life, they can be frozen and thawed when ready to eat.
Is it necessary to use Greek yogurt?
While Greek yogurt adds moisture and richness, you can substitute it with regular yogurt or even applesauce for a different texture.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make these muffins gluten-free. Just ensure that the blend contains xanthan gum for proper structure.
Conclusion
The berry muffins are a delightful treat that perfectly blend the richness of coconut oil with the sweetness of brown sugar and maple syrup. The addition of Greek yogurt ensures moisture while the mixed berries provide bursts of flavor in every bite. Pairing these muffins with honey butter elevates the experience, making them perfect for breakfast or a snack.
More recipes suggestions and combination
Chocolate Chip Muffins
Replace mixed berries with 2 cups of chocolate chips for a rich and indulgent version of muffins.
Banana Nut Muffins
Substitute 1 cup of mashed ripe bananas and add 1/2 cup of chopped walnuts for a nutty banana flavor.
Cinnamon Swirl Muffins
Add 1 tablespoon of ground cinnamon to the batter and create a cinnamon sugar swirl by mixing 1/4 cup of sugar with 2 teaspoons of cinnamon to sprinkle inside the batter before baking.
Lemon Poppy Seed Muffins
Incorporate the zest of 1 lemon and 2 tablespoons of poppy seeds into the batter for a refreshing citrus twist.
Apple Cinnamon Muffins
Replace mixed berries with 2 cups of diced apples and add 1 teaspoon of ground cinnamon for a fall-inspired flavor.
Pear and Ginger Muffins
Use diced pears and incorporate 1 tablespoon of grated fresh ginger for a warm and spicy flavor profile.
Pumpkin Spice Muffins
Substitute 1 cup of pumpkin puree and add 1 teaspoon of pumpkin pie spice for a seasonal favorite.
Carrot Muffins
Mix in 1 cup of grated carrots with optional raisins or walnuts for a nutritious and flavorful muffin.
Coconut Lime Muffins
Add 1/2 cup of shredded coconut and the zest of 1 lime for a tropical twist.
