These Homemade Mulberry Muffins with Crumble Topping were specially prepared for Mother’s Day morning, featuring freshly picked Himalayan mulberries from Habitera Farms. Originally intended to include cream cheese, a forgotten grocery run led us to use sour cream instead. We also improvised with the types of flour available at the time in our kitchen, mixing in pastry flour.
The true highlight of these muffins was the freshness of the mulberries, complemented perfectly by the crumble topping. Despite the substitutions, the muffins turned out wonderfully, and it was a delight to watch our family expertly whip up these special treats.
Ingredients
For the Muffins:
- 1 cup all-purpose flour
- 3/4 cup pastry flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 3/4 cup sour cream (substitute for cream cheese)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh mulberries
- Optional: 1/2 cup white chocolate chips (for next time)
For the Crumble Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, melted
Instructions
- Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line it with paper muffin cups.
- Mix Dry Ingredients:
- In a large bowl, combine 1 cup all-purpose flour, 3/4 cup pastry flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Stir until well mixed.
- Combine Wet Ingredients:
- In another bowl, whisk together the vegetable oil, egg, sour cream, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Fold in Mulberries (and potentially white chocolate chips next time):
- Gently fold the mulberries into the batter. Add white chocolate chips next time if experimenting.
- Prepare Crumble Topping:
- In a small bowl, mix 1/3 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbly.
- Assemble Muffins:
- Spoon the muffin batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the crumble topping evenly over each muffin.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
These mulberry muffins are wonderfully soft and moist, with a lovely texture. The hint of sour cream adds a subtle richness that complements the mulberries. The potential addition of white chocolate chips could offer a delightful twist next time!
