A tender, moist muffin filled with sweet, juicy mulberries and topped with a buttery oat crumble - these Mulberry Crumble Muffins are out of this world delicious! And they are quick and easy to whip up with just a bowl and a spoon.
Recipe Background and Details
We are fortunate to have an abundance of mulberry trees here on our property and I've been on a mission to get more recipes published using this special, seasonal fruit. Mulberry Jam is a great way to preserve a larger amount of mulberries. And of course Mulberry Pie is an old-fashioned classic and a must-make when mulberries are plentiful. But these mulberry muffins are a special, simple treat to enjoy in between all of the bigger batch recipes. I welcome an opportunity to incorporate a crumble topping into a recipe and it works perfectly for these muffins. I use the exact same formula for my Rhubarb Crumble Scones and it turns out buttery and just crisp enough every time. It is the perfect complement to the tender muffin.
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Ingredients for Mulberry Muffins
all purpose flour - This would work well with einkorn flour
granulated sugar - for a simple sweetness. You could use light brown sugar for a deeper flavor and a more moist muffin.
baking powder - for some lift
salt
cinnamon - just the tiniest bit gives these muffins such great flavor. This is optional but highly recommended.
oil - a neutral avocado or liquid coconut oil or you can use melted butter. As much as I love butter, I think oil creates an even better texture in these muffins.
kefir or buttermilk - this creates such a tender, moist, flavorful muffin.
egg - just one at room temp if you can but don't worry not. I often pull straight from the fridge.
vanilla extract - vanilla works so well with the mulberries and the cinnamon
oat crumble topping - for the perfect buttery crunch on top. Ingredients and instructions in the recipe card.
See recipe card for quantities.
Instructions - how to make mulberry muffins
Here are the simple step-by-step photos and instructions of how to make these delicious muffins.
- Preheat oven to 400 degrees F and line a 12-cup muffin tray with paper liners.
Prepare oat crumble:
- Place all crumble ingredients in a bowl and use your fingers or a fork to pinch/mash the ingredients together. I like to really squeeze it together to get some nice clumps of crumble. Set this mixture in the refrigerator while you prepare the scones.
Prepare the muffin batter:
- Combine all dry ingredients in a large mixing bowl and whisk to combine.
- Combine all wet ingredients in a large measuring cup and whisk well to combine.
- Add wet ingredients to dry ingredients and fold gently until about halfway mixed.
- Toss mulberries with a tablespoon of flour and add to batter.
- Continue folding until mulberries are incorporated and batter is mixed with no dry flour remaining. Use a gentle folding motion to avoid over mixing the batter or breaking up the berries to much.
- Scoop batter evenly between 12 muffin cups - I fill mine right up to the tops and I get a perfect 12. Top with oat crumble, pressing down a bit to make sure it sticks to the muffin.
- Bake for 18-20 minutes until batter is cooked through. A toothpick or cake tester should come out clean or with a few moist crumbs attached.
Make Ahead and Storage
The oat crumble topping can be prepared several days ahead and stored in an airtight container in the refrigerator.
Muffin batter can be prepped the night before and baked off the next morning. Just add an additional minute or two to the bake time.
Baked and cooled muffins will keep at room temp for 3-4 days in an airtight container. They can be frozen for up to 3 months.
Top Muffin Tips
- Do NOT over mix. You want a lumpy, ugly batter. A fork or silicone spatula are great tools for mixing muffin batter without over-mixing.
- Once you scoop the muffin batter, allow the batter to sit at room temperature for 20 minutes or so before baking in preheated oven. This little waiting period will allow the baking powder some time to start bubbling. This means you will get a little extra lift in those pretty muffin tops! You can even leave it in the fridge covered overnight.
FAQ
Mulberry when cooked does have a taste very similar to blueberry and it works well in recipes that call for blueberries.
Mulberries can be used just like other berries to make pies, jam, muffins, cakes, syrups, sorbets, and so much more! They are a delicious and versatile fruit.
Related - breads & quick breads
- Sourdough Discard Cinnamon Raisin English Muffins
- Artisan Sourdough Bread
- Sourdough Discard Focaccia
- Sourdough Monkey Bread (discard or active starter)
Pairing - breakfast recipes
- Sourdough Discard Apple Bread
- Sourdough Discard Coffee Cake
- Sourdough Discard Waffles
- Sourdough Discard Chocolate Muffins
Mulberry Crumble Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
- for the oat crumble:
- 6 tablespoons (40 grams) all purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 4 tablespoons (52 grams) brown sugar
- 4 tablespoons (20 grams) oats, old fashioned or quick oats are both fine
- ½ stick (2 ounces or 57 grams by weight) cold butter
- dry ingredients:
- 2 cups (240 grams) all purpose flour
- ¾ cup (149 grams) white granulated sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- wet ingredients:
- ½ cup (112 grams) neutral oil or melted butter
- 1 egg
- 1 cup (224 grams) kefir or buttermilk
- 1 tablespoon vanilla extract
- other ingredients:
- 2 cups (about 200 grams) fresh mulberries
- 1 tablespoon all purpose flour
Instructions
- Preheat oven to 400 degrees F and line a 12-cup muffin tray with paper liners.
- Prepare oat crumble: Place all crumble ingredients in a bowl and use your fingers or a fork to pinch/mash the ingredients together. I like to really squeeze it together to get some nice clumps of crumble. Set this mixture in the refrigerator while you prepare the scones.
- Prepare the muffin batter:
- Combine all dry ingredients in a large mixing bowl and whisk to combine.
- Combine all wet ingredients in a large measuring cup and whisk well to combine.
- Add wet ingredients to dry ingredients and fold gently until about halfway mixed.
- Toss mulberries with a tablespoon of flour and add to batter.
- Continue folding until mulberries are incorporated and batter is mixed with no dry flour remaining. Use a gentle folding motion to avoid over mixing the batter or breaking up the berries to much.
- Scoop batter evenly between 12 muffin cups - I fill mine right up to the tops and I get a perfect 12. Top with oat crumble, pressing down a bit to make sure it sticks to the muffin.
- Bake for 18-20 minutes until batter is cooked through. A toothpick or cake tester should come out clean or with a few moist crumbs attached.
- Let cool for a few minutes before transferring to a cooling rack. Enjoy while warm with some good salted butter!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast, breads, muffins
- Method: baking
- Cuisine: American
Jenna says
Hi! So I followed along this recipe yesterday though I made some tweak on the recipe on what’s available on our pantry, and it is absolutely delicious!!! It even looks so good! I highly recommend anyone to try and make this if you ever got Mulberries!
Oh, and I even add some chocolate for more goodness 😉 and it’s not even super sweet just the right taste
anita | wild thistle kitchen says
I am so happy you enjoyed this mulberry muffin recipe!! Thank you for the feedback and rating! It means so much!