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JUST made these and they are SO good! My kids keep asking for more!
Grace
Just Like Perkin’s.
Last week, I pulled a batch of these high-topped mixed berry muffins out the oven right before school pick-up. I wrapped one of them in a napkin and took it with me in the car. My daughter got in the car with all her winter gear and found the little muffin bundle waiting, warm, in the cupholder of her carseat. She unwrapped it like a little present.
It was just joy. A moment.
I’m in need of some moments lately. Maybe you are, too.
These babies are here to deliver. They are less like a big cupcakey bakery muffin from Target or Costco – they’re a bit more rustic, more craggly, and yet somehow also incredibly tender. Like, melt-in-your-mouth tender. But most importantly, they have big happy muffin tops sparkled with crunchy sugar (a callback to the ones I loved when I worked at Perkins in high school).
The ingredients are always on hand in my house (special thanks to frozen berries!) so they feel everyday-simple. But when you serve them with a shmear of honey butter, they can quickly become fancy brunch material, too.
A friend recently told me they’re the best muffins he’s ever had, and I’m not going to argue with that. They are good. Warm, berry-studded, with crunchy sugar tops can make happy moments.
Sending you a hug and a warm muffin today! If you’re looking for more cozy baking, check out this page with all my favorites.
You’re doing great! ♡ Onward, upward, and forward.
Mixed Berry Muffins with Sugary Tops
- Total Time: 30 minutes
- Yield: 9–10 muffins 1x
Description
Not too sweet, fluffy yet dense, and topped with crunchy sugar. These Mixed Berry Muffins are a house favorite!
Ingredients
Berry Muffins:
- 3/4 cup coconut oil, melted (see notes)
- 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 (280 grams)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt (such as Diamond Crystal)
- 2 cups frozen mixed berries (I use the triple berry blend from Costco)
- 1/4 cup turbinado sugar for topping (brown sugar also works)
Honey Butter:
- 4 tablespoons softened salted butter
- 1/4 cup honey
Instructions
- Make the Muffin Batter: Preheat the oven to 400 degreses. 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.
- 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. I like to 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.
- Add Berries to Muffin Batter: Gently fold the berries into the muffin batter. (There shouldn’t be much excess juice going into the bowl with the thawed berries.) 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.
- Top with Sugar: Grease a muffin tin with butter or nonstick baking spray (I prefer this over paper liners). Divide the batter between 9-10 muffin cups, and top with a spoonful of turbinado sugar.
- 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.
- You’re Done! Yum! If you want to serve these with honey butter, which I think you do – just stir the softened butter with the honey until incorporated. Spread it on a warm muffin and live your best life!
Notes
Type of Coconut Oil: If you want to avoid a coconut taste, use refined coconut oil. You could also use another neutral oil like canola or vegetable oil.
How I measure the coconut oil: I pop the jar into the microwave and warm it up until it’s mostly liquid, then I pour it into a measuring up to measure out 3/4 cup.
How I measure the flour: I scoop the measuring cup right into the flour container to fill it to the top of the one-cup measure (shaking or leveling off any extra heaped up on top). When I weighed this amount (for 2 cups), it was 280 grams.
How I measure the frozen berries: I measure out two cups of frozen mixed berries into a glass measuring cup. Then I thaw the berries (instructions in recipe card).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
Keywords: berry muffins, mixed berry muffins, triple berry muffins
I have made these muffins many times and my kids love them! Coconut oil is not an ingredient I always have around. If you are looking for an alternative, I use 1/2 cup of unsalted butter. It works beautifully. Enjoy!
I’d like to add some shredded coconut to this recipe but don’t want to dry them out. Should I just increase the liquid? Maybe add 1-2 tablespoons of extra yogurt?
These were a hit with my family! I skipped the topping & just did the honey butter. Definitely going into our rotation!
These are so good! And easy to make. Thank you.
I followed the recipe to the T save for making 12 rather than 9-10. I needed an additional 6 minutes for my muffins to be cooked through. I imagine for 9-10 I would’ve needed much more time. I did cover with foil to prevent the tops from browning too much. The end result was tasty.
I absolutely love these muffins! I stir the berries in frozen. It makes the batter super stiff (coming into contact with the melted coconut oil) but just pop the batter into the muffin pan per usual and it bakes up perfectly. I’ve also mixed up the batter the night before, put it in the muffin tin and refrigerated it. Bake them the next morning and they turn out great.
These were a huge hit last time I made them. Just whipped up another batch and they are equally as amazing. Simple goodness. The crunchy sugar on top is craveable.
These are incredible! I’ve made them many times. Once I even accidentally baked them 10 minutes longer than I was supposed to and they still turned out great.
Absolutely love these! Crisp outside with softy, fluffy texture inside. I used sour cream instead of yogurt and tasted great. I will definitely be making these again !
My teenager’s new favourite muffin! He devoured three batches in two weeks – thank you!
Could this batter be made and refrigerated 2 days in advance?
It would be better to bake them and freeze, then thaw when you want to eat them to keep them super fresh!
These muffins are fantastic! I had vanilla Greek yogurt on hand so I omitted the vanilla extract and they came out great. The muffins are moist with a crispy top. I’ll definitely make these again
Absolutely delicious! I used canola oil and 1/2 cup of Just Egg (to make vegan) instead of eggs. These were a big hit with overnight guests. Thanks for another great recipe.
Great, glad to hear they worked with the vegan swap!
I have made these several times now.
I have made them exactly as written as well as with half butter/half coconut oil. Both ways have turned out exceptionally well.
These are a family favorite that I end up making almost weekly. I think I have this recipe memorized at this point. I love having them on hand as a breastfeeding mom for when I need that second cup of coffee but want something to go with it.
We love hearing that, Emma!
These are delicious! Should they be refrigerated? There are varying opinions on Google about it….
No need to refrigerate!
These are my favorite muffins! Seriously, the best I’ve ever made!
These were delicious and so easy! I think I put some extra berries I there because my batter worked for 12 muffins! The texture and taste of these muffins were perfect!
Yum! I made these with gluten free flour and fresh berries ( I added the milk as suggested). I added lemon juice and zest and they turned out amazing! I wasn’t going to tell my family they are GF, but I might, so I don’t have to share them. I’ll make these the regular way for my family.
I meant to leave 5 stars
The best berry muffins! Great flavor and not too sweet.
As per usual every recipe I make of yours is sooo delicious!
Thank you kindly!
These turned out great! For the flour I used half King Arthur golden wheat flour and half all-purpose. I baked at 400 for 5 minutes, then reduced the temperature to 350 for the last 13 minutes, which is how I usually bake muffins. Delicious!
These muffins are SO GOOD. i’ve made them twice now with two different berry mixes, and successfully halved the recipe yielding 5 muffins. One had raspberry, blueberry and blackberry, and the other just had the latter two. Definitely better with the raspberries, but either way they are a delicious start to the day with a little schmear of butter and a drizzle of honey. They also freeze really well.
These are SOO good. Have made several times now and turn out great each time! I have used a flax egg twice and still perfection!
Can I prep the muffins the day before and bake them in the morning? Thank you!
We haven’t tried, but based on a quick search it sounds like that should work fine!