Maple Mixed Berry Muffins recipes
This recipe crafts wholesome Maple Mixed Berry Muffins, featuring tender whole wheat pastry or gluten-free flour, natural maple syrup, and creamy Greek yogurt for a moist crumb. Bursting with frozen mixed berries, these breakfast treats are simple to prepare and yield 12 satisfying servings, perfect for a nutritious start to your day or a delightful snack.
Equipment
- 1 Muffin Pan 12-cup capacity
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons Set
Ingredients
Main
- 2 c 240g whole wheat pastry or gluten-free* flour (measured correctly)
- ¾ tsp 2g baking powder
- ¾ tsp 2g baking soda
- ¼ tsp 2g salt
- 1 tbsp 14g coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg room temperature
- 1 tbsp 15mL vanilla extract
- ½ c 120mL maple syrup
- ½ c 120g plain nonfat Greek yogurt
- ½ c 120mL nonfat milk
- 1 ½ c 210g frozen mixed berries (such as Trader Joe’s Fancy Berry Medley)
Instructions
- Preheat your oven to the appropriate temperature for muffins (typically 375°F/190°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.
- In a large mixing bowl, combine the whole wheat pastry flour (or gluten-free flour), baking powder, baking soda, and salt, whisking until evenly distributed.
- In a separate medium mixing bowl, whisk together the melted coconut oil or butter, large egg, vanilla extract, maple syrup, plain nonfat Greek yogurt, and nonfat milk until the mixture is smooth.
- Pour the wet ingredient mixture into the dry ingredients. Using a spatula, stir gently until just combined, ensuring no dry streaks of flour remain. Be careful not to overmix; a lumpy batter is desirable.
- Carefully fold in the frozen mixed berries until they are evenly distributed throughout the batter.
- Divide the batter equally among the 12 prepared muffin cups, filling each approximately two-thirds full.
- Bake in the preheated oven until the muffin tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin pan from the oven and allow the muffins to cool in the pan for 5-10 minutes.
- Gently transfer the muffins from the pan to a wire rack to cool completely.
- Serve these wholesome Maple Mixed Berry Muffins warm or at room temperature.
Notes
1. **Do not overmix the batter.** Overmixing develops gluten, leading to tough, dense muffins. Stir gently just until the dry ingredients are incorporated and no streaks of flour remain; a lumpy batter is ideal.2. **Keep berries frozen.** Adding frozen berries directly prevents them from bleeding excessively, maintaining distinct berry pockets. Toss them with a tablespoon of dry flour before adding to the batter to prevent sinking.3. **Room temperature ingredients** (egg, yogurt, milk) ensure a smoother, more emulsified batter, resulting in a finer crumb and better rise.4. **Proper flour choice is vital.** Whole wheat pastry flour has lower protein, yielding a tender muffin. Regular whole wheat flour will result in a denser texture. If using gluten-free, ensure it's a suitable all-purpose blend.