If you’re looking for a delightful treat that’s both simple and delicious, look no further than these Best Mulberry Muffins Coconut! They are perfect for busy mornings and make a fantastic addition to any brunch table. The sweet burst of fresh mulberries combined with the rich flavor of coconut creates a muffin experience you won’t want to miss!
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 210
Protein: 3 grams
Carbohydrates: 30 grams
Fat: 9 grams
Fiber: 1 gram
Sugar: 12 grams
Sodium: 150 mg
Why Make Best Mulberry Muffins Coconut
These Best Mulberry Muffins Coconut are not just tasty; they are also a great way to use seasonal fruits. Mulberries are packed with antioxidants, and pairing them with coconut milk gives these muffins a delightful tropical twist. They are incredibly versatile too; serve them for breakfast, as an afternoon snack, or even as a sweet dessert!
How to Make Best Mulberry Muffins Coconut Step by Step
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 oven to 175°C. Grease and flour a muffin pan or line with paper muffin cases.
- In a medium bowl, whisk together flour, salt, baking powder, and cinnamon until evenly distributed.
- Using a stand or hand mixer, beat the softened butter on medium speed until light and fluffy, about 1 minute. Add sugar and continue beating for 1 minute. Incorporate eggs one at a time, mixing thoroughly after each addition. Add vanilla essence and beat for another minute to ensure uniform mixture.
- Add the flour mixture in portions to the butter mixture, alternating with coconut milk. Mix gently until just combined, scraping down the sides as needed to avoid overmixing.
- Lightly coat mulberries in a small amount of flour to help prevent sinking. Gently fold the floured mulberries into the batter with a spatula.
- Evenly divide batter into prepared muffin cups. Make a small indentation at the top of each and spoon approximately 1 tablespoon of mulberry preserves into each cavity. Gently swirl preserves into the batter.
- Place muffin pan in the preheated oven. Bake for 30 minutes or until a toothpick inserted in the center emerges clean.
- Remove from oven and allow muffins to rest in the pan for 10–15 minutes. Carefully lift out to finish cooling or serve slightly warm as desired.
How to Serve Best Mulberry Muffins Coconut
For a delightful breakfast, enjoy these muffins alongside a cup of coffee or tea. They also pair wonderfully with a fresh fruit salad or a dollop of whipped cream. Another great idea is to serve them with a side of yogurt for added creaminess and nutrition.
How to Store Best Mulberry Muffins Coconut
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week. Reheat gently in the microwave or enjoy them cold. You can also freeze these muffins for up to 2 months; just ensure they are well-wrapped.
Expert Tips for Cooking Best Mulberry Muffins Coconut
- Make sure the butter is softened to room temperature for easy mixing.
- Don’t overmix the batter, as this can lead to tough muffins.
- Experiment with adding nuts or coconut flakes for extra texture.
- Use a silicone muffin pan for easy removal of the muffins.
- Opt for fresh mulberries when possible for the best flavor; if you can’t find them, other berries can work too!
Delicious Variations of Best Mulberry Muffins Coconut
- For a spicier kick, add a pinch of nutmeg or ginger to the batter.
- Create a citrusy twist by adding orange or lemon zest to the mixture.
- For a vegan version, substitute eggs with flaxseed meal and use vegan butter.
Conclusion
Don’t miss the chance to try these Best Mulberry Muffins Coconut! With their unique flavor and ease of preparation, they quickly become a family favorite. Enjoy making them and sharing their delightful taste with friends and loved ones!
Best Mulberry Muffins Coconut
Ingredients
Dry Ingredients
- 250 grams all-purpose flour, plus extra for dusting
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 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)
Fruit Ingredients
- 150 grams fresh mulberries Lightly coated in flour to prevent sinking.
- 180 grams mulberry preserves (or other fruit preserves)
Instructions
Preparation
- Preheat oven to 175°C. Grease and flour a muffin pan or line with paper muffin cases.
- In a medium bowl, whisk together flour, salt, baking powder, and cinnamon until evenly distributed.
- Using a stand or hand mixer, beat the softened butter on medium speed until light and fluffy, about 1 minute.
- Add sugar and continue beating for 1 minute.
- Incorporate eggs one at a time, mixing thoroughly after each addition.
- Add vanilla essence and beat for another minute to ensure a uniform mixture.
Mixing the Batter
- Add the flour mixture in portions to the butter mixture, alternating with coconut milk. Mix gently until just combined, scraping down the sides as needed to avoid overmixing.
- Lightly coat mulberries in a small amount of flour to help prevent sinking.
- Gently fold the floured mulberries into the batter with a spatula.
Baking
- Evenly divide batter into prepared muffin cups.
- Make a small indentation at the top of each and spoon approximately 1 tablespoon of mulberry preserves into each cavity. Gently swirl preserves into the batter.
- Place muffin pan in the preheated oven. Bake for 30 minutes or until a toothpick inserted in the center emerges clean.
- Remove from oven and allow muffins to rest in the pan for 10–15 minutes. Carefully lift out to finish cooling or serve slightly warm as desired.
