Not overly sweet, light yet substantial, and crowned with a crisp sugar layer. These Mixed Berry Muffins are a beloved choice in our home!
In This Post
Just Like Perkin’s.
Last week, I removed a batch of these lofty mixed berry muffins from the oven just before heading out for school pick-up. I wrapped one in a napkin to take with me in the car. My daughter hopped into the car fully geared for winter and discovered the warm muffin bundle waiting for her in the cupholder of her carseat. She unwrapped it like a little surprise.
It was pure joy. A moment to cherish.
I’ve been in need of special moments lately. Perhaps you are too.
These gems are ready to provide that. They are different from the large cupcake-like muffins found at Target or Costco – they have a more rustic, craggly feel, yet are incredibly tender. They melt in your mouth. Most importantly, they have generous muffin tops sprinkled with crunchy sugar (a lovely nod to the ones I cherished during my time at Perkins in high school).
The ingredients are always available in my kitchen (thanks to frozen berries!) which makes them feel effortlessly simple. However, serve them with a spread of honey butter, and they instantly elevate to fancy brunch fare.
A friend recently commented that they are the best muffins he has ever tasted, and I completely agree. They are delicious. Warm, berry-studded, with crunchy sugar tops that spark happiness.
Sending you a warm hug and a comforting muffin today! If you’re seeking more cozy baking ideas, explore this page with all my favorites.
You’re doing wonderfully! ♡ Onward, upward, and forward.
Watch How To Make These Berry Muffins
Mixed Berry Muffins with Sugary Tops
Total Time:
30 minutesYield:
9–10 muffins 1x
Description
Not overly sweet, light yet substantial, and crowned with a crisp sugar layer. These Mixed Berry Muffins are a beloved choice in our home!
Ingredients
Units
Scale
Berry Muffins:
Honey Butter:
Instructions
- Prepare the Muffin Batter: Preheat the oven to 400 degrees. Whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth. Add the flour, baking powder, baking soda, and salt. Mix to create a soft dough.
- Defrost the Berries: Microwave 2 cups of frozen berries for one minute. Place the thawed berries in a fine mesh strainer; gently wash the berries with warm water for 15-30 seconds to remove excess colored juices. I like to gently tap the side of the strainer to extract even more water. The berries will shrink in volume, yielding about 1 cup of thawed berries.
- Incorporate Berries into Muffin Batter: Carefully fold the berries into the muffin batter. (Avoid adding much excess juice from the thawed berries into the bowl.) Stir just a few times to combine the berries – they may get slightly mashed, but it’s best to keep about half intact.
- Add Sugar on Top: Grease a muffin tin with butter or nonstick baking spray (I prefer this over paper liners). Distribute the batter into 9-10 muffin cups and sprinkle with a spoonful of turbinado sugar.
- Bake: Bake the muffins for 14-16 minutes, positioned in the middle to upper part of the oven. Remove from the oven and allow to cool slightly before using a knife to gently release and remove each from the muffin tin.
- Enjoy! If you want to serve these with honey butter, which I highly recommend – just mix the softened butter with the honey until well combined. Spread it on a warm muffin and enjoy!
Notes
Type of Coconut Oil: To avoid a coconut flavor, opt for refined coconut oil. You could also use another neutral oil, such as canola or vegetable oil.
Measuring the Coconut Oil: I place the jar in the microwave and heat it up until it’s mostly liquid, then I pour it into a measuring cup to get 3/4 cup.
Measuring the Flour: I scoop the measuring cup directly into the flour container to fill it to the top of the one-cup measure (shaking off any excess). When I weighed this amount (for 2 cups), it came to 280 grams.
Measuring the Frozen Berries: I measure out two cups of frozen mixed berries into a glass measuring cup. Then I defrost the berries (instructions in the recipe card).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
Keywords: berry muffins, mixed berry muffins, triple berry muffins
Three More Of My Favorite Muffins
**Mixed Berry Muffins with Sugary Tops: An Irresistibly Fruity Delight**
If you’re in search of a delicious baked treat that fuses the sweet-tart flavor of berries with a pleasing crunch, look no further than mixed berry muffins adorned with a sugary crust. These muffins are adored by home bakers and pastry enthusiasts alike, providing an ideal combination of moist, fruity insides and a golden, textured surface. Perfect for breakfast, as a snack, or as dessert, these muffins are guaranteed to satisfy.
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### What Sets Mixed Berry Muffins Apart?
**1. A Berry Medley:**
The phrase “mixed berries” usually encompasses a blend of blueberries, raspberries, blackberries, and strawberries. Each berry imparts its own distinct flavor and texture to the muffin. Blueberries provide a juicy pop, raspberries add a tangy kick, blackberries lend rich sweetness, and strawberries contribute a soft, aromatic taste.
**2. Tender, Moist Crumb:**
The base muffin batter is often crafted with elements like buttermilk or yogurt, which yield a soft and moist crumb. The acidity in these dairy items reacts with baking soda or baking powder, offering the muffins a light and airy texture.
**3. Crunchy Sugar Topping:**
The crowning feature of these muffins is the sugar layer. A sprinkle of coarse sugar—such as turbinado or demerara—prior to baking results in a golden, crunchy crust. This not only enhances the texture but also boosts the muffins’ visual appeal.
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### Essential Ingredients
– **All-purpose flour:** Provides structure.
– **Baking powder & baking soda:** Leavens for lift and fluffiness.
– **Salt:** Elevates overall flavor.
– **Granulated sugar:** Sweetens the batter.
– **Eggs:** Binds the ingredients and contributes richness.
– **Buttermilk or yogurt:** Adds moisture and a tangy flavor.
– **Butter or oil:** Fat for softness and flavor.
– **Vanilla extract:** Adds depth in taste.
– **Mixed berries:** Fresh or frozen, coated lightly in flour to prevent sinking.
– **Coarse sugar:** For the crunchy topping.
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### Tips for Flawless Mixed Berry Muffins
1. **Choose Fresh or Frozen Berries:**
Both options are suitable, but if using frozen berries, refrain from thawing them before mixing into the batter to avoid color bleeding.
2. **Avoid Overmixing the Batter:**
Overmixing can result in tough muffins. Blend only until the ingredients are combined.
3. **Generously Fill Muffin Cups:**
To achieve bakery-style muffins with a dome shape, fill each muffin cup around ¾ full.
4. **Generously Add the Sugar Topping:**
A good sprinkle of coarse sugar atop each muffin ensures a delightful crunch.
5. **Bake at a Higher Initial Temperature:**
Beginning at a higher oven temperature (e.g., 425°F for the first 5 minutes) and then lowering it (to 350°F) promotes a good rise.
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### Serving Suggestions
– **Warm with Butter:** Serve fresh muffins warm with a pat of butter for a cozy treat.
– **Pair with Coffee or Tea:** These muffins complement a morning coffee or an afternoon tea beautifully.
– **As Dessert:** Top with whipped cream or a scoop of vanilla ice cream for a simple yet elegant dessert.
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### Storage and Freezing Instructions
– **Room Temperature:** Keep in an airtight container for up to 3 days.
– **Refrigeration:** Not recommended, as it may dry out the muffins.
– **Freezing:** Individually wrap and freeze for up to 3 months. Reheat in the microwave or oven before serving.
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### Final Thoughts
Mixed berry muffins with a crunchy sugar crust are a delightful way to savor the sweetness of berries throughout the year. Their vibrant flavor, tender crumb, and irresistible topping make them a highlight in any baker’s collection. Whether for a special event or just to enjoy a homemade snack, these muffins are bound to become a favorite.