Elderberry Muffins
Bursting with the sweet-tart flavor of elderberries, these elderberry muffins are a delicious twist on classic breakfast treats! Perfectly moist and tender, they’re elevated with warm hints of cinnamon and a dash of vanilla for a comforting, aromatic bite. Each muffin is packed with juicy elderberries—whether fresh or frozen—and can be topped with a sprinkle of turbinado sugar for an irresistible golden crunch. With a quick prep time of just 15 minutes and a simple one-bowl mixing method, these muffins are as easy to make as they are delightful to eat. Serve them warm with a pat of butter or enjoy them as a grab-and-go snack; these elderberry muffins are an ideal choice for breakfast, brunch, or an afternoon treat. Plus, with their natural antioxidants from elderberries, they’re a tasty way to add a nutritious boost to your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Milk
- 0.5 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen elderberries
- 2 tablespoons Optional: Turbinado sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until the mixture is smooth and fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the elderberries gently, being cautious not to crush them. If you're using frozen elderberries, do not thaw them first to avoid excess liquid in the batter.
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full. If desired, sprinkle the tops with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before serving.
Enjoy warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 69.3 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 412.4 g | 150% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 185.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 377 mg | 29% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
