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Mulberry Muffin Recipe
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Mulberry Muffin Recipe

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
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
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12 servings
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 egg
1/2 tsp. vanilla
2/3 cup milk
1-1/2 cups mulberries
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Let's Make It
1
Heat oven to 375ºF.
2
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.
3
Spoon into 12 paper-lined muffin cups.
4
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.
Kitchen Tips
Tip 1
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.
Tip 2
Substitute
Prepare using fresh blueberries or blackberries.
Tip 3
How to Store
Store cooled muffins in airtight container at room temperature up to 2 days.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 170mg
7%
Total Carbohydrates 30g
11%
Dietary Fibers 1g
4%
Sugars 13g
26%
Protein 3g
6%
Vitamin A
8%
Vitamin C
4%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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