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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?
If you’re looking for even more breakfast recipe inspiration be sure to check out my sourdough blueberry muffins, lemon poppy seed muffins, buttermilk pancakes, and croissant French toast bake!
Or maybe you need ways to use up some of the mulberries in your freezer or falling off your tree? Don't worry! I've got you covered with a whole host of mulberry recipes like simple compote, no churn mulberry ice cream, and sweet mulberry cobbler!
Recipe Ingredients
How to make this mulberry muffin recipe
This is just a very brief overview, detailed instructions can be found in the recipe card below!
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?
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!
Careful not to over-mix the muffin batter!
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.
Watch the recipe video!
Bakery Style Mulberry Muffins
Equipment
- Mixing Bowls
- Large Measuring Cup
- 12-Cup Muffin Pan
- Whisk
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Marisu says
Hi, I always return to this recipe each time I bake mulberry muffins. Can I use blueberries for this recipe? I've checked your sourdough blueberry muffin one, but my ingredients are limited.
Amanda Gajdosik says
Hi Marisu,
Yes, you can totally sub blueberries for the mulberries in this recipe. The base muffin batter is very versatile! Thanks so much for keeping my recipe in mind when baking with mulberries 🙂
Amanda
Marisu says
YES! Thank you very much for the reply, and for the recipe too. Once I find a recipe that always turns out successful, I stick to it. All members in my family, old and young, loved the muffin.
Julia Filkins says
This recipe is awesome! I didn't have turbinado sugar, so I put some streusel on top and baked the muffins for an additional 2-3 minutes. So good!!
Amanda Gajdosik says
Hi Julia,
YUM! Adding streusel is such a good idea for these muffins! Thanks for rating and reviewing 🙂
Amanda
Jacqueline Essex says
Chilling the batter was a great tip, the muffins did turn out taller....but 1 tspn baking soda is a bit too much....there was a strong after taste of the soda...
I think 1/4 tspn would be enough.
Amanda Gajdosik says
Hi Jackie,
1 teaspoon of baking soda is standard and totally normal for a muffin recipe that produces this quantity. Cutting it by 75% would inhibit proper leavening, I fear. Of course, you're always welcome to do what you like in your own kitchen. Happy baking!
Amanda