Introduction
Berry muffins are a delightful treat, perfect for breakfast or an afternoon snack. These muffins combine the sweetness of brown sugar and maple syrup with the tartness of mixed berries. The addition of honey butter adds a luscious finish that elevates these muffins to a new level of deliciousness. With easy-to-follow instructions, this recipe can be made by novice bakers and is sure to impress family and friends alike.
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 also works)
Honey Butter:
Softened salted butter: 4 tablespoons
Honey: 1/4 cup
Prep Time
15 minutes
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 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 a soft dough forms.
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 prepared berries into the muffin batter, being careful not to overmix. It’s okay if some berries get slightly mashed; 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 generous amount of turbinado sugar over the tops 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 the Honey Butter
While the muffins are cooling, combine the softened salted butter and honey in a small bowl. Stir until the mixture is smooth and well combined.
Serve
Enjoy the warm muffins with a spread of honey butter for added sweetness.
Notes
Coconut Oil
To avoid a coconut flavor, use refined coconut oil. Alternatively, you can substitute with a neutral oil like canola or vegetable oil.
Measuring Coconut Oil
Warm the jar of coconut oil in the microwave until it’s mostly liquid, then measure out 3/4 cup.
Measuring Flour
Scoop the measuring cup directly into the flour container to fill it to the top, shaking or leveling off any excess. For accuracy, 2 cups of flour should weigh approximately 280 grams.
Measuring Frozen Berries
Measure 2 cups of frozen mixed berries before thawing. After thawing and draining, the volume will reduce to about 1 cup.
Cook Techniques
Preheating the Oven
Ensure your oven reaches the proper temperature of 400°F (200°C) before placing the muffins inside. This allows for even baking and helps achieve a golden color.
Whisking Wet Ingredients
Thoroughly whisk together melted coconut oil, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract until smooth. This step is crucial for creating a uniform batter.
Thawing and Preparing Berries
Use a microwave to thaw frozen berries quickly, then rinse them in a fine mesh strainer to remove excess juices. This prevents a watery batter and maintains the muffin’s texture.
Folding Ingredients
Gently fold the thawed berries into the muffin batter to avoid overmixing. This preserves the integrity of the berries and keeps the muffins light.
Greasing Muffin Tin
Properly grease the muffin tin with butter or nonstick baking spray to prevent the muffins from sticking, making it easier to remove them after baking.
Baking the Muffins
Bake the muffins for 14-16 minutes or until they are golden brown and a toothpick comes out clean. Monitor the baking closely to achieve the perfect texture.
Making Honey Butter
Combine softened salted butter and honey in a small bowl, stirring until smooth. This adds a delightful finishing touch to the muffins when served.
Cooling the Muffins
Let the muffins cool slightly after baking before removing them from the tin. This helps them maintain their shape and allows for easier handling.
FAQ
Can I substitute coconut oil with another oil?
Yes, you can use refined coconut oil or a neutral oil like canola or vegetable oil if you want to avoid a coconut flavor.
How should I measure flour accurately?
Scoop the flour into the measuring cup and level off the excess for accuracy. Alternatively, weigh your flour; 2 cups should be approximately 280 grams.
What should I do if I don’t have turbinado sugar?
You can substitute turbinado sugar with brown sugar as an alternative topping for the muffins.
Can I use fresh berries instead of frozen?
Yes, you can use fresh berries, but you may need to adjust the amount to account for their lack of excess moisture compared to frozen ones.
How can I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for longer freshness. Reheat in the oven or microwave before serving.
Conclusion
The berry muffins paired with honey butter offer a delightful combination of flavors and textures. The moist and fluffy muffins, infused with the natural sweetness of mixed berries, are perfect for breakfast or as an indulgent snack. The honey butter adds an extra touch of sweetness, enhancing the overall experience. Enjoy these treats fresh from the oven for the best flavor, and share them with family and friends for a cozy gathering.
More recipes suggestions and combination
Banana Walnut Muffins
Try swapping the berries for mashed bananas and add chopped walnuts for a nutty and rich flavor.
Chocolate Chip Muffins
Replace the mixed berries with chocolate chips for a decadent version that chocolate lovers will adore.
Cinnamon Apple Muffins
Incorporate diced apples and a teaspoon of cinnamon for a warm, inviting flavor perfect for fall.
Lemon Poppy Seed Muffins
Add lemon zest and a tablespoon of poppy seeds for a refreshing citrus twist.
Peach Muffins
Substitute berries with diced fresh or frozen peaches for a sweet, summery flavor.
Mini Muffins
Make bite-sized mini muffins by adjusting the baking time, perfect for kids and easy snacking.
Blueberry Almond Muffins
Use fresh or frozen blueberries and add almond extract for a nutty, fruity combination.
Carrot Cake Muffins
Incorporate grated carrots, raisins, and a hint of nutmeg for a spiced muffin reminiscent of carrot cake.
