Introduction
Berry muffins are a delightful treat that combines the sweetness of mixed berries with a moist, fluffy texture. Perfect for breakfast or an afternoon snack, these muffins are both nutritious and satisfying. With the addition of honey butter, every bite becomes a delicious indulgence. Here’s how to make them from scratch using simple ingredients.
Detailed Ingredients with measures
Muffin Ingredients:
– 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 Ingredients:
– 4 tablespoons softened salted butter
– 1/4 cup honey
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: 9-10 muffins
Instructions
1. **Make the Muffin Batter:** Preheat the oven to 400°F. 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. Stir until a soft dough forms.
2. **Thaw the Berries:** Place the frozen mixed berries in a microwave-safe bowl and microwave for one minute. Transfer the thawed berries to a fine mesh strainer and gently rinse with warm water for 15-30 seconds to remove excess colored juices. Tap the strainer to remove additional water. The berries will reduce in volume to about 1 cup.
3. **Add Berries to Muffin Batter:** Gently fold the thawed berries into the muffin batter, being careful not to overmix. Some berries may get slightly mashed, but aim to keep about half of them intact.
4. **Prepare the Muffin Tin:** Grease a muffin tin with butter or nonstick baking spray. Divide the batter evenly among 9-10 muffin cups. Sprinkle the tops with turbinado sugar.
5. **Bake:** Bake the muffins for 14-16 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Remove from the oven and let them cool slightly before using a knife to gently release each muffin from the tin.
6. **Prepare the Honey Butter:** In a small bowl, mix the softened salted butter with honey until well combined.
7. **Serve:** Enjoy the warm muffins with a spread of honey butter.
Detailed Directions and Instructions
Make the Muffin Batter
Preheat the oven to 400°F. 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. Stir until a soft dough forms.
Thaw the Berries
Place the frozen mixed berries in a microwave-safe bowl and microwave for one minute. Transfer the thawed berries to a fine mesh strainer and gently rinse with warm water for 15-30 seconds to remove excess colored juices. Tap the strainer to remove additional water. The berries will reduce in volume to about 1 cup.
Add Berries to Muffin Batter
Gently fold the thawed berries into the muffin batter, being careful not to overmix. Some berries may get slightly mashed, but aim to keep about half of them intact.
Prepare the Muffin Tin
Grease a muffin tin with butter or nonstick baking spray. Divide the batter evenly among 9-10 muffin cups. Sprinkle the tops with turbinado sugar.
Bake
Bake the muffins for 14-16 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Remove from the oven and let them cool slightly before using a knife to gently release each muffin from the tin.
Prepare the Honey Butter
In a small bowl, mix the softened salted butter with honey until well combined.
Serve
Enjoy the warm muffins with a spread of honey butter.
Notes
Storage
Muffins can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Freezing Muffins
These muffins freeze well. Place them in a freezer-safe bag or container after they have cooled, and they can be frozen for up to 3 months. To reheat, simply microwave for 30 seconds or until warmed through.
Berry Variations
Feel free to substitute with other berries such as blueberries, raspberries, or strawberries according to your preference. Adjust the quantity if using larger berries.
Butter Alternative
If you prefer, you can use unsalted butter instead of salted butter for the honey butter. Adjust the honey based on your sweetness preference.
Cook Techniques
Mixing Techniques
Whisk wet ingredients together thoroughly to incorporate air and create a smooth batter. When adding dry ingredients, gently stir to combine without overmixing, which can result in dense muffins.
Berry Thawing
To avoid excess liquid in the batter, thaw frozen berries in the microwave and rinse gently to remove colored juices. Use a fine mesh strainer to drain excess moisture before adding to the batter.
Baking
Preheat the oven to the correct temperature for even baking. Use an oven thermometer to ensure accuracy. Bake until the tops are golden and a toothpick inserted comes out clean.
Cooling
Allow muffins to cool slightly in the tin to firm up before gently releasing them with a knife, preventing breakage.
Making Honey Butter
Soften salted butter for easy mixing. Whip together with honey until fully combined and smooth. Adjust honey quantity for desired sweetness.
FAQ
Can I use fresh berries instead of frozen?
Yes, fresh berries can be used, but they may not provide the same moisture content as frozen. Adjust the quantity as needed.
What can I substitute for Greek yogurt?
You can use sour cream or a dairy-free yogurt alternative as a substitute for Greek yogurt.
Can I make these muffins gluten-free?
Yes, you can substitute an all-purpose gluten-free flour blend. Be sure to check that it contains xanthan gum for binding.
How can I store leftover muffins?
Store muffins in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.
Can I freeze these muffins?
Yes, muffins can be frozen. Wrap them individually in plastic wrap and place them in a freezer bag. They can be thawed at room temperature or reheated in the microwave.
Conclusion
These berry muffins, paired beautifully with honey butter, create a delicious and satisfying treat perfect for breakfast or a snack. The combination of coconut oil, brown sugar, and mixed berries results in a moist and flavorful muffin that is sure to please. Enjoy them fresh out of the oven or stored for later enjoyment.
More recipes suggestions and combination
Chocolate Chip Muffins
Substitute mixed berries with chocolate chips for a decadent twist. You can combine dark or milk chocolate to enhance the flavor.
Lemon Poppy Seed Muffins
Add lemon zest and poppy seeds to the batter, replacing some of the sugar with lemon juice for a bright, zesty flavor.
Banana Nut Muffins
Incorporate mashed ripe bananas and chopped walnuts or pecans into the batter, creating a delightful banana nut muffin.
Pumpkin Spice Muffins
Introduce canned pumpkin puree and spices like cinnamon, nutmeg, and ginger to create a warm, seasonal treat.
Apple Cinnamon Muffins
Fold in diced apples and a sprinkle of cinnamon, adding a delightful crunch and flavor reminiscent of a classic apple pie.
Carrot Walnut Muffins
Mix in grated carrots and walnuts for a nutritious muffin option that adds both texture and flavor.
