Introduction
Berry muffins are a delightful treat, perfect for breakfast or a snack. These muffins are not only moist and flavorful, but they also incorporate healthy ingredients that make them a guilt-free indulgence. With the sweetness of brown sugar and maple syrup balanced by the tanginess of Greek yogurt, each muffin is bursting with pockets of mixed berries. Each bite is a burst of flavor, and when paired with the silky honey butter, they become irresistible.
Detailed Ingredients with measures
Berry Muffins:
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
1/4 cup turbinado sugar for topping (brown sugar also works)
Honey Butter:
4 tablespoons softened salted butter
1/4 cup honey
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 14-16 minutes
Total Time: 46 minutes
Yield: 9-10 muffins
Detailed Directions and Instructions
Prepare the Muffin Batter
Preheat the oven to 400°F (200°C). In a large bowl, whisk together the melted coconut oil, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract until smooth. Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined to form a soft dough.
Thaw and Prepare 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 with warm water for 15-30 seconds to remove excess juices. Lightly tap the strainer to drain additional water. After this process, you should have about 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 okay 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, filling them to the top. Sprinkle a generous amount of turbinado sugar over 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 allow them to cool slightly before using a knife to gently release them from the tin.
Prepare the Honey Butter
While the muffins are cooling, mix the softened salted butter and honey in a small bowl until well combined.
Serve
Enjoy the warm muffins with a spread of honey butter for added flavor.
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 accurate measurement, 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 measure 3/4 cup of coconut oil effectively, warm the jar in the microwave until the oil is mostly liquid. This will make it easier to pour into a measuring cup.
Measuring Flour
For accurate measurement of flour, scoop the measuring cup directly into the flour container to fill it to the top. Level off any excess for an accurate measurement. Two cups of flour should weigh approximately 280 grams.
Thawing and Draining Berries
To thaw frozen mixed berries, place them in a microwave-safe bowl and heat them in the microwave for one minute. After thawing, transfer them to a fine mesh strainer and rinse gently with warm water for 15-30 seconds to remove excess juices.
Folding Ingredients
When incorporating the thawed berries into the muffin batter, gently fold them in to avoid overmixing. Aim to keep about half of the berries intact while allowing some to get slightly mashed.
Greasing Muffin Tin
Before filling the muffin tin with batter, grease it with butter or nonstick baking spray to prevent the muffins from sticking.
Checking Doneness
Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean. This typically takes about 14-16 minutes in a preheated oven.
Making Honey Butter
To prepare honey butter, mix softened salted butter and honey in a small bowl until well combined for a delightful spread.
FAQ
Can I use fresh berries instead of frozen?
Yes, you can use fresh berries, but it’s best to adjust the amount as they may not need to be thawed, and their moisture content might differ.
Is it necessary to use Greek yogurt?
Greek yogurt adds moisture and richness to the muffins, but you can substitute it with regular yogurt or a non-dairy alternative if needed.
How do I store the muffins?
Store the muffins in an airtight container at room temperature for up to three days, or in the refrigerator for a longer shelf life.
Can I freeze the muffins?
Yes, you can freeze the muffins. Wrap them individually and place them in a freezer-safe bag or container. They can be thawed at room temperature or warmed in the oven.
What can I substitute for coconut oil?
If you don’t have coconut oil, you can use melted butter or another neutral oil, such as vegetable or canola oil.
Conclusion
These delightful berry muffins, enhanced with the sweetness of honey butter, are sure to become a favorite for breakfast or snack time. The combination of rich coconut oil, wholesome Greek yogurt, and fresh berries creates a moist and flavorful treat that is sure to please everyone. Perfectly balanced for both taste and nutrition, these muffins not only satisfy your sweet tooth but also provide a burst of fruit goodness in every bite. Enjoy them warm for the best experience!
More recipes suggestions and combination
Chocolate Banana Muffins
Swap out the berries for mashed ripe bananas and add mini chocolate chips for a rich, chocolaty delight.
Cinnamon Apple Muffins
Incorporate diced apples and a teaspoon of ground cinnamon into the batter for a cozy, fall-inspired flavor.
Lemon Blueberry Muffins
Use fresh or frozen blueberries and add lemon zest for a refreshing citrus twist on the classic berry muffin.
Pumpkin Spice Muffins
Substitute some of the flour with canned pumpkin puree and add pumpkin spice for a seasonal favorite.
Nut and Seed Muffins
Mix in a variety of nuts and seeds, such as walnuts, almonds, and chia seeds, for added crunch and nutrition.
Carrot and Oat Muffins
Combine finely grated carrots with rolled oats for a healthy muffin that’s reminiscent of carrot cake.
Cherry Coconut Muffins
Use chopped cherries in place of mixed berries and add shredded coconut for a tropical flavor.
Peach Almond Muffins
Add diced fresh or frozen peaches and sprinkle sliced almonds on top for a delightful summer treat.
