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Best Mulberry Muffins Coconut

Delightful muffins that combine fresh mulberries and rich coconut for a tasty treat perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

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.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 2 months.
Keyword Coconut Muffins, easy muffin recipe, healthy muffins, Mulberry Muffins, Seasonal Fruit Muffins