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A mulberry muffin sitting in a pan with a bite taken out of it.
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4.67 from 3 votes

Bakery Style Mulberry Muffins

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 mulberries in every bite!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Mulberry Muffins, Mulberry Recipes
Servings: 12 servings
Calories: 263kcal
Author: Amanda Gajdosik

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.

Nutrition

Serving: 1muffin | Calories: 263kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 293mg | Potassium: 81mg | Fiber: 1g | Sugar: 19g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg