Ingredients
Scale
- 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