Can I use fresh berries instead of frozen?

Yes, you can use fresh berries. You will still want to gently rinse them as described in the recipe steps to help reduce excess moisture and prevent bleeding into the batter.

How should I store leftover muffins?

Store cooled muffins in an airtight container at room temperature for 2 to 3 days. For longer storage, you can freeze them.

Can I freeze these muffins?

Absolutely. Once completely cooled, place muffins in a single layer on a baking sheet to freeze. Once frozen solid, transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave or oven.

What kind of Greek yogurt works best?

I use plain whole milk Greek yogurt for richness, but plain low-fat Greek yogurt will also work well. Avoid flavored or sweetened yogurts unless you want those flavors in your muffins.

My muffins didn't get a high top?

Make sure your baking powder is fresh. Also, ensure your oven is accurately preheated to the specified temperature (400 F or 200 C). The initial high heat helps them rise quickly. Don't overmix the batter.

Can I use a different type of sugar for the topping?

Yes, if you don't have turbinado sugar, packed brown sugar or even granulated sugar can be used for the topping, though turbinado gives the best crunchy texture.

Easy Bakery-Style Mixed Berry Muffins Recipe (So Soft!)

Description

These Delicious Mixed Berry Muffins are wonderfully soft yet substantial, filled with juicy berries, and finished with a delightful sugary crust on top! Get ready for a house favorite that is perfect any time of day!

Ingredients

For the Muffins

¾ cup (180 ml) melted coconut oil (see notes)
½ cup (100 grams) brown sugar, packed
¼ cup (60 ml) maple syrup
¼ cup (60 grams) plain Greek yogurt
2 large eggs
1 ½ teaspoons (7 ml) vanilla extract
2 cups (280 grams) all-purpose flour
2 ½ teaspoons (12 grams) baking powder
½ teaspoon (2 grams) baking soda
1 teaspoon (6 grams) fine sea salt
2 cups (350 grams) frozen mixed berries (like a triple berry blend)
¼ cup (50 grams) turbinado sugar for topping (brown sugar works too)

For the Honey Butter (Optional)

4 tablespoons (60 grams) softened salted butter
¼ cup (90 grams) honey

Instructions

Prepare the Muffin Mixture

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large mixing bowl, whisk together the melted coconut oil, brown sugar, maple syrup, plain yogurt, eggs, and vanilla extract until the mixture is smooth.
Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir everything together gently until a soft dough forms.

Soften the Berries

Place the 2 cups of frozen berries in a microwave-safe dish and warm them in the microwave for one minute.
Carefully transfer the warmed berries to a fine mesh strainer.
Gently rinse the berries under warm running water for about 15 to 30 seconds to wash away any excess colored juices.
Tap the side of the strainer lightly to help drain more water from the berries. The volume of the berries will reduce slightly, leaving you with roughly 1 cup of softened berries.

Combine Berries with Batter

Carefully fold the softened berries into the muffin batter. Make sure there isn’t much extra juice dripping into the bowl from the berries.
Stir the batter just a few times to incorporate the berries. Some berries will break down a little, but try to keep approximately half of the berries whole.

Fill Muffin Cups and Add Topping

Grease a standard muffin tin well with butter or use nonstick baking spray. Using baking spray is often easier than paper liners for this recipe.
Divide the muffin batter evenly among 9 or 10 muffin cups.
Spoon a generous amount of turbinado sugar over the top of each muffin cup.

Bake the Muffins

Bake the muffins in the preheated oven (400 F or 200 C) for 14 to 16 minutes. Place the muffin tin in the middle or upper part of the oven.
The muffins are ready when they are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for a few minutes.
Use a knife to gently loosen the edges of each muffin, then carefully lift them out of the muffin tin.

Enjoy

Serve the muffins warm for the best texture and flavor.
If you want to make the honey butter, simply stir the softened butter and honey together in a small bowl until well combined.
Spread the delicious honey butter on a warm muffin and savor every bite.

Notes

Choosing Coconut Oil: If you prefer your muffins without a coconut flavor, use refined coconut oil. Another neutral flavored oil like canola or vegetable oil can also be used as a substitute.

Measuring Coconut Oil: A good way to measure solidified coconut oil is to briefly warm the jar in the microwave until it becomes mostly liquid. Then, pour the liquid oil into your measuring cup to get the correct 3/4 cup amount.

Measuring Flour: I typically measure flour by scooping the measuring cup into the flour container and filling it to the top edge. I level off any excess flour piled above the rim. When I weigh 2 cups measured this way, it comes out to about 283 grams.

Measuring Frozen Berries: Measure out the two cups of frozen mixed berries directly from the bag into a measuring cup. Then follow the instructions in the recipe to soften and drain them.

Nutrition

Serving Size: 1 muffin
Calories: 385
Sugar: 22.1g
Sodium: 215mg
Fat: 18.5g
Carbohydrates: 46g
Fiber: 2.6g
Protein: 4.9g
Cholesterol: 39mg