These Mulberry Muffins are another perfect way to celebrate mulberry season. The recipe makes the most of the natural sweetness and vibrant colour of these deep-purple-coloured bite-sized fruits.
Already made mulberry pie, jam and syrup? Then it's time to sink your teeth into these muffins, based on my very successful basic muffin mix.
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Ingredient notes
You'll need fresh mulberries for these muffins. They're generally not available in supermarkets, so you'll need to source some locally grown berries. If you don't have a tree yourself, ask around your friends and neighbours or search on Facebook marketplace. The rest of the ingredients should be much easier to source!
See the recipe card at the end of this post for ingredient quantities.
How to make Mulberry Muffins
Prep by pre-heating your oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced) and lining cupcake tins with patty pans (you'll need about 14).
Mix the dry ingredients together (see image 1) and whisk the wet ingredients (apart from the fruit) together (see image 2). Combine wet and dry ingredients (see image 3), stirring until just combined (see image 4).
Mash the mulberries (see image 5) and then add to the muffin mixture (see image 6) and stir until just combined (see image 7). Spoon mixture into patty pans, filling them about ¾ full (see image 8).
Cook for 5 minutes before turning oven temperature down to 190 degrees celsius / 375 degrees fahrenheit (fan-forced). Bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).
TIP: Remember to set a timer so you don't miss reducing the temperature of the oven during the baking process.
Once muffins are baked, remove them from oven and allow to cool for a few minutes. Next, ease the muffins from the tin and place on a cooling rack.
Once muffins are completely cooled, combine mashed mulberries (fruit and juice) and icing sugar and spoon icing over top of muffins (see images 9 and 10).
Storing the muffins
Enjoy the muffins within a couple of days. Store them in a container that breathes a little or a paper bag. You can also wrap them or place in a freezer bag and store for up to three months. To enjoy at a later date, allow to thaw to room temperature or thaw and heat in a microwave, oven or air fryer.
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Mulberry Muffins Recipe
Equipment
- regular muffin pans (5.5 x 2.5cm cups)
- paper patty pans
Ingredients
Muffins
- 2 ½ cups SR flour (400 grams)
- ¾ cup caster sugar (165 grams)
- ½ cup milk (125ml)
- ½ cup greek or natural yoghurt (unsweetened)
- ¼ cup vegetable oil
- 90 grams butter (melted)
- 2 eggs (beaten)
- 2 cups mulberries, mashed with a fork or potato masher (250 grams)
Icing
- ⅓ cup mulberries, mashed with a fork or potato masher (45 grams)
- 1 cup icing sugar (150 grams)
Instructions
- Pre-heat oven to 220 degrees celsius / 430 degrees fahrenheit (fan-forced).
- Prepare cupcake tins by lining with (14) patty pans.
- Sift flour into large mixing bowl. Add sugar and stir to combine.
- Combine the wet ingredients (apart from the fruit). Combine wet and dry ingredients and stir to combine. Add the mulberries and stir to combine. Don't over-stir.
- Spoon mixture into patty pans, filling them about ¾ full.
- Cook for 5 minutes before turning oven temperature down to 190 degrees celsius / 375 degrees fahrenheit (fan-forced). Bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).
- Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.
Icing
- Once muffins are completely cooled, combine mashed mulberries (fruit and juice) and icing sugar and spoon icing over top of muffins.
Notes
- When mixing the batter, go easy. Over-mixing is the enemy of lovely, fluffy muffins.
- During the baking process, you need to remember to adjust the temperature. Set a timer so you don't forget!
Libby Hakim says
Mulberry season means muffins!