Introduction
Few things spark nostalgia like the smell of muffins baking in the kitchen. When I was about ten, I’d help my grandmother gather ripe mulberries from the bushes behind her house. We’d stain our fingers purple, laugh as the birds tried to beat us to the fruit, and end the morning with fresh, warm muffins on the counter. This easy mulberry muffins recipe with crunchy crumble topping is my modern take on that memory—a fuss-free treat bursting with sweet-tart berries and crowned with golden, buttery streusel. If you love rustic comfort and crave something simple yet special, this one’s for you.
In this guide, you’ll get step-by-step instructions to make mulberry muffins with a crunchy top, tips to ensure moist results, and answers to common questions. Whether you’re baking for brunch or storing a batch for the week, these muffins are the fruity fix you didn’t know you needed.
Why Mulberry Muffins Are a Must
A Unique Berry Experience
Mulberries don’t get nearly enough attention. Compared to blueberries or strawberries, they’re a hidden gem. Their soft texture and winey sweetness make them ideal for baking. In this muffin recipe, mulberries melt slightly into the batter, creating rich, jammy pockets of flavor that feel indulgent but light.
They’re also versatile. Whether you’re using wild foraged mulberries or store-bought frozen ones, they pair beautifully with vanilla, cinnamon, and that golden crumble topping. For other fruity bakes, check out these Colorful Fruit Skewers with Watermelon Salad Dip or the vibrant Viral Summer Watermelon Salad with Mint Feta.
The Charm of the Crunchy Crumble
Let’s talk texture. While the inside of these muffins is tender and moist, it’s the topping that wins hearts. The crumble adds buttery crunch with just a hint of cinnamon and brown sugar. It’s the contrast that makes each bite satisfying. That crumbly crown locks in moisture, so your muffins stay soft longer—and they look absolutely bakery-worthy.
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Easy Mulberry Muffins with Crunchy Crumble Topping
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Sweet-tart mulberries meet buttery crumb topping in these moist, easy-to-make muffins. A perfect breakfast or snack treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (for crumble)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter (melted for batter)
- 1/3 cup cold butter (for crumble)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (for crumble)
- 1 1/2 cups mulberries (fresh or frozen, lightly floured)
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, sugar, eggs, vanilla, and buttermilk until combined.
- Gently fold dry ingredients into wet mixture, careful not to overmix.
- Fold in floured mulberries.
- In a small bowl, mix 1/2 cup flour, brown sugar, and cinnamon. Cut in cold butter to form crumbs.
- Spoon batter into muffin cups, then top with crumble mixture.
- Bake for 18–20 minutes or until tops are golden and a toothpick comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack to cool fully.
Notes
You can freeze baked muffins in a sealed bag for up to 2 months. Reheat in a toaster oven to maintain crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mulberry muffins, crumble topping, easy muffins, fruity breakfast
Making Mulberry Muffins at Home
Simple Ingredients, Big Flavor
Here’s what you’ll need:
- All-purpose flour: for a soft crumb
- Granulated sugar: adds sweetness and helps with browning
- Brown sugar: deepens the flavor in the topping
- Baking powder & soda: the leavening duo
- Buttermilk: for tang and tenderness
- Mulberries: fresh or frozen, both work
- Butter: unsalted and melted for the base, cold and diced for the crumble
- Vanilla extract: always
- Cinnamon: subtle spice in the topping
For another excellent dessert-with-crunch, try these Moist Cinnamon Applesauce Bread with Crumb Topping or the buttery Southern-Style Peach Pie Bars with Cinnamon Glaze.
Step-by-Step Muffin Magic
- Preheat and prep: Set your oven to 375°F. Line a muffin tin.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt.
- Wet ingredients: In another bowl, combine melted butter, sugar, eggs, vanilla, and buttermilk.
- Combine: Gently fold dry into wet—don’t overmix!
- Fold in mulberries: Toss in lightly floured berries to prevent sinking.
- Make crumble: Mix flour, brown sugar, and cinnamon. Cut in cold butter until sandy.
- Assemble and bake: Fill muffin cups ¾ full. Sprinkle topping generously. Bake for 18–20 minutes until golden.
Tips, Storage & Variations
How to Get the Perfect Muffin Texture
Keep a few things in mind. Don’t overmix—this causes toughness. Use room-temperature eggs and buttermilk. Lightly coat the mulberries with flour before folding them into the batter to keep them from sinking. Position the muffin tray in the middle rack to ensure balanced baking.
Prefer small-batch baking? Scale it down and use a toaster oven. Want even more texture? Add chopped walnuts or sunflower seeds to the crumble, like in this Sunflower Pumpkin Seed Bread.
Storing & Freezing Your Muffins
Keep your muffins in a sealed container on the counter, where they’ll stay fresh for around three days. They’re best eaten fresh, but still delightful on day two. Place any leftover muffins in a freezer-safe bag and warm them up in your oven or microwave whenever you’re ready to enjoy them. The crumble stays crisp if you rewarm them in a toaster oven.
Planning brunch? Serve with Honey Baked Peach Slices with Greek Yogurt Swirl or pair with a hot mug of Chocolate Mug Cake Guide for a cozy treat.
Frequently Asked Questions About Mulberry Muffins
Can I use frozen mulberries?
Yes, absolutely. No need to thaw—just toss them in flour and fold them into the batter.
What’s a good substitute for buttermilk?
Combine half a cup of milk with a teaspoon of lemon juice or vinegar to create a quick buttermilk substitute. Let it sit for 5 minutes before using.
Can I use this recipe for a loaf cake instead?
Sure! Transfer the batter into a prepared loaf pan and bake it at 350°F for roughly 40 to 45 minutes.
How can I make this dairy-free?
Use almond or oat milk with lemon juice, and replace butter with melted coconut oil or vegan butter.
Do mulberries stain?
Yes, they can! Wear gloves or wash your hands quickly after handling.
Final Thoughts
These easy mulberry muffins with crunchy crumble topping are more than just a treat—they’re a memory, a mood, and a morning saver. With minimal effort and max payoff, they make berry season something to look forward to. Bake them once, and they’ll become your go-to. Enjoy one while it’s still warm with a little butter—it’s a delicious way to indulge.