Try your hand at this tasty Mulberry Muffin Recipe. This simple, scrumptious Mulberry Muffin Recipe is a great go-to for lazy Sunday mornings.
What You Need
Original recipe yields 12 servings
2 cups flour
2/3 cup sugar
1/4 cup butter, softened
2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 tsp. vanilla
2/3 cup milk
1-1/2 cups mulberries
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Let's Make It
Heat oven to 375ºF.
Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture alternately with milk, mixing after each addition just until blended. (Do not overmix.) Gently stir in mulberries.
Spoon into 12 paper-lined muffin cups.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Streusel-Topped Mulberry Muffins
Combine 2 Tbsp. each flour and sugar with 1/4 tsp. ground cinnamon in medium bowl. Cut in 2 Tbsp. cut-up cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over batter in prepared muffin pan cups before baking as directed.
Prepare using fresh blueberries or blackberries.
How to Store
Store cooled muffins in airtight container at room temperature up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.