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This bakery style mulberry muffin recipe bakes up delightfully tall, delectably sweet and studded with tender mulberries. The vanilla-scented batter whips up quickly, bakes up high and golden brown, and contains bursting berries in every bite! The crunchy sugar topping makes them even more like the muffins you grab at your local shop around the corner.
There’s nothing like enjoying a warm muffin on a weekend morning. But who wants to do all the measuring and mixing before you’ve even had a cup of coffee? Not me!
So I’ve devised this simple mulberry muffin recipe that can be mixed the night before. Come breakfast time all you have to do is add your berries, bake, and enjoy! Doesn’t that sound fabulous?
- Mulberries – you can use them fresh off the tree or break into your stash of frozen mulberries.
- Milk – Whole milk is my preference though you can use 2% or skim.
- Sour Cream – This will provide moisture and a light, tangy taste.
- Canola Oil – I love using oil in muffin recipes, in my opinion it keeps them moist for longer.
- Egg – To bind everything together.
- Vanilla Extract – To get that great vanilla scent like from a bakery.
- Flour – This seems quite obvious.
- Sugar – Granulated sugar for the batter, raw turbinado sugar for the crunchy topping.
- Baking Powder and Baking Soda – Leveners to help provide lift to the muffins.
- Kosher Salt – You always need salt to balance out the sweet in baked goods.
How to make this mulberry muffin recipe
This is just a very brief overview, detailed instructions can be found in the recipe card below!
- Mix together the wet ingredients. In a large bowl or measuring cup.
- Whisk together the dry ingredients. In another bowl.
- Mix the wet and the dry. Being careful not to over-mix.
- Chill the batter. Overnight in the fridge! This is the key!
- Toss the berries in flour. This will help them stay suspended in the muffins.
- Gently mix the berries into the batter. Again, being careful not to over-mix.
- Fill the muffin pan. And sprinkle generously with raw sugar.
- Bake the muffins. Until deeply golden and oh-so-tall!
The key to big, tall muffins
Have you ever wondered how the muffins you get from a bakery can be so tall and statuesque but when you try to bake them at home they come up…well…short?
The secret to getting tall muffins is to let the batter rest. Refrigerating the batter overnight gives the gluten in the flour time to relax and the leveners opportunity to work their magic!
It’s the same concept I employ when letting the dough for my overnight cinnamon rolls go through their first proof in the refrigerator.
Of course, if you want to mix up and bake this mulberry muffin recipe all in one day, you absolutely can! They just won’t have the height of muffins that were allowed to rest. Aren’t we all better when we rest a little bit?
Recipe Tips and Tricks
When to mix in the berries? While it might be tempting to mix the berries in before the batter rests overnight, do not do it! The mulberries will leach all their color and juice into the batter and not only will the muffins come out blue, but the texture will be affected from the added moisture.
Do I really need to flour the berries? Yes! This is key whenever you're adding berries or mix-ins to a batter. Dusting the berries in flour keeps them suspended in the batter so they don't all sink to the bottom. The same concept applies to my mulberry crumb cake recipe!
Be gentle. It’s very important not to over-mix the muffin batter to avoid a similar situation as mixing the berries in too early. If you’re too aggressive the berries will break and stain the batter. Also, if the muffins are over-mixed, they’ll be tough and chewy, not soft and tender.
Storage and Reheating Instructions
These muffins are best the day they are made and can be eaten warm out of the oven.
If all the muffins aren’t gobbled up immediately, leftovers can be stored in an air-tight container in the refrigerator for up to three days.
To reheat the muffins, microwave for 15 seconds, or until warmed through.
Watch the recipe video!
Bakery Style Mulberry Muffins
- Mixing Bowls
- Large Measuring Cup
- 12-Cup Muffin Pan
- ½ cup milk
- ½ cup sour cream
- ½ cup canola oil
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups flour
- ¾ cup sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cups mulberries fresh or frozen
- 1 tablespoon flour
- ¼ cup Turbinado sugar
- In a large measuring cup, whisk together ½ cup milk, ½ cup sour cream, ½ cup canola oil, 1 large egg, and 2 teaspoons vanilla extract until smooth. Set aside.
- In a large mixing bowl, whisk together 2 cups flour, ¾ cup granulated sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, and ½ teaspoon kosher salt.
- Slowly pour the liquid ingredients into the dry and begin to stir gently, being careful not to overmix. There can even be a streak or two of flour left over.
- Cover the batter tightly and refrigerate overnight.
- When ready to bake the next morning, preheat oven to 350 degrees and spray a 12-cup muffin tin with baking spray and set aside.
- Gently toss 1 cup of mulberries with another tablespoon of flour in a separate bowl. Pour berries into muffin batter, stirring gently until just combined.
- Using a large portion scoop, evenly divide the batter among prepared muffin tins. Sprinkle the tops of the muffins generously with Turbinado sugar.
- Bake cake in preheated oven for 22 – 25 minutes, or until muffins are tall, golden brown, and the tops spring back when lightly touched.
- Remove muffins from oven and cool on wire rack for ten minutes before removing from the pan.
- Muffins are best enjoyed the day they are made but can be stored, covered, in the fridge for up to three days.
- To reheat muffins: microwave for 15 seconds or until warmed through.