Description
Soft, fluffy berry muffins made with Greek yogurt and maple syrup, finished with a crunchy sugar topping and served with simple honey butter.
Ingredients
Berry Muffins
- 3/4 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/4 cup plain Greek yogurt
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups (280 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 2 cups frozen mixed berries
- 1/4 cup turbinado sugar, for topping
Honey Butter
- 4 tablespoons salted butter, softened
- 1/4 cup honey
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk coconut oil, brown sugar, and maple syrup until smooth.
- Add Greek yogurt, eggs, and vanilla; mix until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fold in frozen berries carefully to avoid overmixing.
- Divide batter evenly among muffin cups and sprinkle with turbinado sugar.
- Bake for 20–25 minutes, until lightly golden and set.
- Cool for 5 minutes, then transfer to a wire rack.
- Mix softened butter and honey until smooth; serve alongside warm muffins.
Notes
- Do not thaw frozen berries to prevent excess moisture.
- Mix batter gently to keep muffins tender.
- Warm muffins slightly before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes