Mixed Berry Muffins with Sugary Tops
Ingredients
Berry Muffins
- 3/4 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 2 cups frozen mixed berries
- 1/4 cup turbinado sugar for topping
Honey Butter
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- 1
Make the Muffin Batter: Preheat the oven to 400 degrees. Whisk the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla together until smooth. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.
- 2
Thaw the Berries: Microwave 2 cups frozen berries for one minute. Transfer thawed berries to a fine mesh strainer; gently rinse the berries with warm water for 15-30 seconds to wash off the excess colored juices. Tap the side of the strainer to get even more water out. The berries will reduce in volume and you'll be left with about 1 cup of thawed berries.
- 3
Add Berries to Muffin Batter: Gently fold the berries into the muffin batter. Give it just a few stirs so you incorporate the berries – they'll get a little mashed, but you want to keep about half of the berries intact.
- 4
Top with Sugar: Grease a muffin tin with butter or nonstick baking spray. Divide the batter between 9-10 muffin cups, and top with a spoonful of turbinado sugar.
- 5
Bake: Bake the muffins for 14-16 minutes, in the middle to top of the oven. Remove from oven and let cool slightly before using a knife to gently release and pull each one out of the muffin tin.
14 min - 6
You're Done! Yum! If you want to serve these with honey butter, stir the softened butter with the honey until incorporated. Spread it on a warm muffin.
