Here is a delicious mulberry muffin recipe. These muffins are perfect for breakfast or as a snack.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 cup fresh or frozen mulberries
- 1 teaspoon vanilla extract
Optional:
- 1/2 teaspoon cinnamon (for a hint of spice)
- Crumb topping:
- 1/4 cup sugar
- 2 tablespoons and 2 teaspoons all-purpose flour
- 2 tablespoons butter, cubed
- 1 teaspoon cinnamon
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease muffin cups or line with muffin liners.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Add cinnamon if using.
- Mix Wet Ingredients:
- In a small bowl, combine the vegetable oil, egg, and milk. Stir in the vanilla extract.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix as it can make the muffins tough.
- Add Mulberries:
- Gently fold the mulberries into the batter. If using frozen mulberries, there’s no need to thaw them as it can cause the batter to turn purple.
- Prepare Crumb Topping (Optional):
- In a small bowl, mix together all the crumb topping ingredients until the mixture is crumbly.
- Fill Muffin Cups:
- Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full. Sprinkle the crumb topping over each muffin if using.
- Bake:
- Bake for 20-25 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Enjoy your freshly baked mulberry muffins with a cup of coffee or tea! These muffins are best enjoyed warm and can be stored in an airtight container for a few days.