Why Make This Recipe
Mulberry muffins with coconut are a delightful treat for breakfast or a snack. They combine the unique taste of fresh mulberries with the rich creaminess of coconut milk. This recipe is not only easy to make but also offers a burst of flavor in every bite. The muffins are soft, fluffy, and have a hint of cinnamon, making them a perfect comfort food.
How to Make Best Mulberry Muffins Coconut
Ingredients
- 250 grams all-purpose flour, plus extra for dusting
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 115 grams unsalted butter, softened (or equal amount vegetable or coconut oil)
- 200 grams white sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 120 milliliters unsweetened coconut milk (or whole milk or buttermilk)
- 150 grams fresh mulberries
- 180 grams mulberry preserves (or other fruit preserves)
Directions
- Preheat your oven to 175°C. Grease and flour a muffin pan or line it with paper muffin cases.
- In a medium bowl, whisk together the flour, sea salt, baking powder, and ground cinnamon until evenly mixed.
- In a stand or hand mixer, beat the softened butter on medium speed until it becomes light and fluffy, about 1 minute. Then, add the sugar and continue beating for another minute.
- Incorporate the eggs one at a time. Make sure to mix thoroughly after each addition. Add the vanilla essence and beat for another minute to ensure a uniform mixture.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Mix gently until just combined, scraping down the sides as needed to avoid overmixing.
- Lightly coat the mulberries in a small amount of flour to prevent them from sinking. Gently fold the floured mulberries into the batter using a spatula.
- Evenly divide the batter into the prepared muffin cups. Make a small indentation at the top of each and spoon about 1 tablespoon of mulberry preserves into each cavity. Gently swirl the preserves into the batter.
- Place the muffin pan in the preheated oven. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them rest in the pan for 10 to 15 minutes. Carefully lift them out to finish cooling or serve slightly warm, if desired.
How to Serve Best Mulberry Muffins Coconut
These muffins are great served warm or at room temperature. You can enjoy them plain or spread with a little butter. They also pair nicely with coffee or tea during breakfast or as an afternoon snack.
How to Store Best Mulberry Muffins Coconut
To store the muffins, let them cool completely and place them in an airtight container. They can be kept at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze them for longer storage; just wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Tips to Make Best Mulberry Muffins Coconut
- Be careful not to overmix the batter after adding the flour. This helps keep the muffins light and fluffy.
- If you can’t find fresh mulberries, you can use other berries like blueberries or raspberries.
- For a tropical twist, consider adding some shredded coconut to the batter.
Variation
You can try adding nuts like chopped walnuts or pecans for extra texture. Using different preserves can also change the flavor profile of the muffins.
FAQs
1. Can I use frozen mulberries?
Yes, you can use frozen mulberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
2. What can I substitute for coconut milk?
You can substitute coconut milk with whole milk or buttermilk if you prefer.
3. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done baking.
Mulberry Muffins with Coconut
Delightful mulberry muffins combined with the rich creaminess of coconut milk, perfect for breakfast or as a snack.
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Ingredients
- 250 grams all-purpose flour, plus extra for dusting
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 115 grams unsalted butter, softened (or vegetable or coconut oil)
- 200 grams white sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- 120 milliliters unsweetened coconut milk (or whole milk or buttermilk)
- 150 grams fresh mulberries
- 180 grams mulberry preserves (or other fruit preserves)
Instructions
- Preheat your oven to 175°C and grease and flour a muffin pan or line it with paper muffin cases.
- In a medium bowl, whisk together flour, sea salt, baking powder, and ground cinnamon.
- In a mixer, beat the softened butter until light and fluffy, then add sugar and continue to beat.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Add vanilla essence and mix for another minute.
- Gradually add the flour mixture alternating with coconut milk, mixing gently until just combined.
- Coat mulberries lightly in flour to prevent sinking, then fold them into the batter.
- Divide batter into muffin cups, making an indentation at the top of each and adding a tablespoon of mulberry preserves.
- Bake in the preheated oven for 30 minutes or until a toothpick comes out clean.
- Let the muffins rest in the pan for 10 to 15 minutes before transferring to cool.
Notes
For a tropical twist, consider adding shredded coconut to the batter. Store muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg