Mulberry Muffins Recipe - Allrecipes.com
Mulberry Muffins Recipe
  • READY IN 45 mins

Mulberry Muffins

Recipe by  

"These muffins have fewer calories and fat than many muffins do. They're also a great way to use your ripe mulberries."

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Ingredients Edit and Save

Original recipe makes 8 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2006

The muffins were excellent. I made alot of revisions to the original recipe, basically using it as a base. Because of some of the other reviews, I used 3/4 C of Sugar and also added 1/4 of Brown Sugar. The muffins were sweet, but we love them that way. Also, I had no applesauce and was about 1/4 cup short on Sour Cream, so I used a whole cup of Peach Yogurt to substitute the additional 1/4 cup os SC and the applesauce. It didn't make the muffins taste at all peachy. After mixing, I thought the mix was a bit thick, so I added about 1/4 - 1/3 cup of the juice from the bowl my mulberrys were in. I think this added alot of extra flaroful. I also added 1tsp of nutmeg and 1 tsp of cinnamon. Because with all of these revisions, the muffins were super moist, a bit on the dense side, and had a great Mulberry flavor. I made 24 muffins at 2pm, and the next day we only had 3 left. The family loved them.

 
Most Helpful Critical Review
Jun 23, 2010

I added 1/4 cup brown sugar, 1 tsp of cinnamon, instead of sour cream I used fat free vanilla yogurt and I used 3/4-1 cup of mulberries. In addition I used a hand held mixer to add the berries so they would be slightly crushed in smaller pieces. The muffins were a little dense and not sweet enough for me. I think an additional 1/4 cup of white sugar would add sweetness. I also think that with the adjustments I made to the recipe it would be better as a sweet bread loaf.

 

31 Ratings

May 01, 2004

these were pretty darn yummy. Next time I think i'll add more berries... or chop mine up first - mine were pretty big so there was only a couple of berries per regular sized muffin. btw - it makes 10 regular sized muffins - at 3 ww pt a piece - but if you substitue splenda for sugar it comes out to 2 :-D

 
Jul 21, 2003

Great recipe! Simple, fast, delicious and low fat! I made them in small muffin trays and they make about 24 muffins. You can freeze them and they microwave well or can be heated in a toaster oven. Thanks for this great recipe, Kristen - just what I needed for a mulberry tree bearing too much fruit. Muli.

 
Jul 05, 2011

They were delicious! You can't even tell they are healthy. I replaced the sour cream with Yogurt and the almond extract with 1tsp of vanilla extract just because I didn't have sour cream or almond extract. Wonderful!

 
Jun 14, 2011

Yummy! After reading some of the other reviews, I added 1/4 cup brown sugar, and instead of applesauce I used 1/2 cup of vanilla yogurt plus the 1/2 cup of sour cream. I used a full cup of mulberries and sprinkled the tops with cinnamon sugar before baking. I also just greased the muffin pan and didn't use muffin cups at all. My husband couldn't eat just one, so I had to make another batch (these were supposed to be for breakfast tomorrow!) I made 3 dozen tonight so I would use the mulberries that we picked, and I am planning on freezing some for later. Great muffin!

 
Jun 12, 2007

These were great! I, too, added 1/4 c brown sugar to the recipe. They were the perfect sweetness with the berries added. I also sprinkled in some cinnamon and nutmeg. I would definitely make again!

 
Jul 23, 2003

My picky husband even liked these muffins. I gave this recipe four stars because it wasn't sweet enough for me, but I LOVE how the muffins didn't get dry at all, just nice and moist. They were even better the next day warmed up and topped with butter!

 

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Nutrition

  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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