Mixed Berry Muffins with Sugary Tops

Mixed berry muffins on a plate with sugary tops.

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Watch How To Make These Mixed Berry Muffins

Like a Perkin’s Muffin.

Last week, I pulled a batch of these high-topped mixed berry muffins out the oven right before school pick-up. I wrapped one of them in a napkin and took it with me in the car. My daughter got in the car with all her winter gear and found the little muffin bundle waiting, warm, in the cupholder of her carseat. She unwrapped it like a little present.

It was just joy. A moment.

I’m in need of some moments lately. Maybe you are, too.

These babies are here to deliver. They aren’t too sweet, have a good fluff-to-density ration, and most importantly, they have big happy muffin tops sparkled with crunchy sugar (a callback to the ones I loved when I worked at Perkins in high school).

The ingredients are always on hand in my house (special thanks to frozen berries!) so they feel everyday-simple. But when you serve them with a shmear of honey butter, they can quickly become fancy brunch material, too.

A friend recently told me they’re the best muffins he’s ever had, and I’m not going to argue with that. They are good. Warm, berry-studded, with crunchy sugar tops can make happy moments.

Sending you a hug and a warm muffin today!

You’re doing great.

Mixed Berry Muffins with Sugary Tops

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Author: Lindsay
Total Time: 25 minutes
Yield: 9-10 big muffins (or 12 small muffins)

Description

Not too sweet, fluffy yet dense, and topped with crunchy sugar. These Mixed Berry Muffins are a house favorite!

Ingredients

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Mixed Berry Muffins:

3/4 cup coconut oil
1/2 cup brown sugar
1/4 cup maple syrup
2 eggs
1 1/2 teaspoon vanilla
1/4 plain whole milk yogurt
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine kosher salt (I use Diamond Crystal)
2 cups frozen mixed berries (I use the three berry blend from Costco)
1/2 cup turbinado sugar for topping

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Instructions

Mix the wet ingredients. Add in the dry ingredients.
Thaw the berries. Microwave for 30 seconds to 1 minute, until soft. Drain in a fine mesh strainer and rinse with cold water. They’re going to get a little bit smooshed – that’s fine.
Gently fold the berries into the batter – just a few stirs! Some of the berries will lightly melt into the batter, but some should stay somewhat intact.
Distribute the batter in a prepared muffin tin – I usually get 9-10 full muffin cups, and I prefer these without muffin tin liners. Fill them right to the top for big domed tops. Top each cup with a pinch of turbinado sugar.
Bake for 13-15 minutes; remove from oven and cool slightly (although I think these are best served warm). You’re done! So good!

Equipment

Muffin Pan

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Stainless Steel Mixing Bowl

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Strainer

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Notes

If you want to add a bit of honey butter (which I think you might!) – mix 1/4 cup honey with 1/4 cup softened butter. I use salted butter, always. When it’s mostly smooth, spread onto every bite of muffin and enjoy your life.

If you don’t have coconut oil, you can use butter or canola oil!

If you’re dairy free, you can use dairy free yogurt. I’ve also made these without the yogurt – they’re a bit denser but still work out really nicely.

As written, these are not overly sweet and that’s by design! If you’d like a sweeter muffin, it should work fine to add a bit more sugar.

I like these best served warm right out of the oven. The tops especially are a delight to break apart.