Easiest Way to Make Delicious Wild Mulberry Muffins

Wild Mulberry Muffins. To cut the stems or not to cut the stems, that is the question. The stems small and delicate, so I eat the berries with the stems still on. However, in this mulberry muffin recipe, I cut the stems off.

Here is how you cook it. Go wild with this Mulberry Muffin recipe. I might be just lucky, but there are several 'wild' mulberry trees close to where I live, so there are mulberries aplenty during their short fruiting season. You can Cook Wild Mulberry Muffins using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Wild Mulberry Muffins

1. Lets Go Prepare of unsalted butter.
2. It's of white sugar.
3. Lets Go Prepare of eggs.
4. What You needis of almond extract.
5. Lets Go Prepare of salt.
6. Lets Go Prepare of baking powder.
7. It's of whole milk.
8. It's of mulberries (fresh, but flash freezes).
9. It's of White sparkling sugar to top.
10. It's of flour.

Their fruit laden branches are hanging quite nicely over back fences, growing wild along creeks or in parks. The great thing about muffins, compared to bread or buns, is that they're fast. You can decide you want muffins for breakfast, then have them ready in about a half-hour. While we all know I love bread, good bread takes time.

Wild Mulberry Muffins instructions

1. Preheat oven to 375°F.
2. Cream together butter, sugar and eggs in a stand mixer (for best results) for about 1-1.5 minutes..
3. Add almond extract and milk. Slowly add in flour, salt, and baking powder until mixed into a dough..
4. Add frozen mulberries and mix on low until combined, but be careful not to crush the mulberries (this is why I freeze)..
5. Divide muffins into 6 large muffins! Use a large muffin dish with baking spray to prevent sticking (or line with large cupcake liners)..
6. Sprinkle the tops of the muffin six with sparkling white sugar as desired. I tend to add about 1-2 tbsp of sugar to each muffin!.
7. Bake for 30 minutes on 375°F and cool! Enjoy warm or after they’ve cooled..

I used tiny dried wild Maine blueberries. This pushes the batter up through the muffin and makes the desirable "crown" effect everyone wants! -I learned this from a professional baker. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. I also had success foregoing the paperliners and just spraying the pan with cooking spray - they slide right. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.