Description
Delicious Mixed Berry Muffins with sugary tops featuring a tender crumb enriched with coconut oil, Greek yogurt, and a burst of tangy frozen berries. Topped with a crunchy layer of turbinado sugar for the perfect sweet finish. Ideal for breakfast or a snack, these moist and flavorful muffins are quick to prepare and bake.
Ingredients
Scale
Muffin Batter
- 3/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour (280 grams)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt (such as Diamond Crystal)
- 2 cups frozen mixed berries (triple berry blend preferred)
Topping
- 1/4 cup turbinado sugar (brown sugar can also be used)
Honey Butter
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to get it ready for baking the muffins.
- Make the Muffin Batter: In a large bowl, whisk together the melted coconut oil, brown sugar, maple syrup, Greek yogurt, eggs, and vanilla extract until smooth and well combined. Add the flour, baking powder, baking soda, and salt. Stir everything together just until a soft dough forms.
- Thaw the Berries: Microwave the frozen mixed berries for 1 minute to thaw them. Next, transfer the berries to a fine mesh strainer and gently rinse under warm water for 15-30 seconds to remove excess juices. Tap the strainer to remove extra water. You should end up with about 1 cup of thawed berries.
- Fold in the Berries: Carefully fold the thawed berries into the muffin batter, trying to keep about half the berries whole without mashing them too much. This step keeps the muffins visually appealing and flavorful.
- Prepare Muffin Tin and Add Batter: Grease a muffin tin with butter or nonstick spray (preferred over paper liners). Divide the batter evenly into 9-10 muffin cups.
- Top with Sugar: Sprinkle a generous spoonful of turbinado sugar on top of each muffin batter portion for a sweet, crunchy topping.
- Bake the Muffins: Place the muffin tin in the middle to top rack of the oven and bake for 14-16 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Cool and Remove: Let the muffins cool slightly in the pan. Use a knife to gently loosen each muffin from the tin, then remove them carefully.
- Prepare Honey Butter (Optional): Mix the softened salted butter and honey until smooth. Spread on warm muffins for an extra decadent treat.
- Serve: Enjoy the muffins warm with honey butter or plain as a delightful breakfast or snack!
Notes
- Using frozen berries is convenient and keeps the muffins flavorful year-round.
- Rinsing berries after thawing reduces excess juice so the batter isn’t too wet.
- Greasing the muffin pan instead of using liners helps achieve a better crust.
- You can substitute brown sugar for turbinado sugar on top if desired.
- These muffins freeze well; store in an airtight container for up to 2 weeks.
