Elderberry Muffins Recipe (2024)

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4.84 from 6 votes

30 minutes minutes

by Marly

35

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This is the best Elderberry Muffins recipe, and it comes complete with a crumble topping. It makes delicious muffins with an interesting name. An elderberry muffin makes a flavorful addition to your best breakfast recipes. This is a vegan muffin recipe, made without eggs or dairy.

Elderberry Muffins Recipe (1)

My neighbor has an elderberry bush that is producing tons (not literally… the berries are kind of small) of berries. He finally (I mean graciously) relented to my whiny requests to let me pick some of them.

Have you ever seen an elderberry? Have you ever wondered what elderberries taste like?

Elderberry Muffins Recipe (2)

Here are some up a little closer.

Elderberry Muffins Recipe (3)

Elderberries are known to have medicinal value and have shown to relieve symptoms of the flu. Good thing I froze some for use this winter.

Elderberries are high in Vitamin C, fiber, and flavonoids. Who knew so much could be packed into such itty-bitty berries.

If you’re like me, you know you’ve heard about them before, but just can’t recall where. Here are some interesting tidbits to refresh your memory:

Elderberries were known in folklore to ward off witches. Hmm, sounds like another good reason to keep them around.

After reading more about them, I was convinced they would make a splendid muffin, similar to a blackberry or blueberry muffin. The results were delicious.

How to Make Elderberry Muffins

We love making elderberry muffins around here. I think you will too. Here are the steps to make them:

  1. Mix crumble topping ingredients (flour, nuts, brown sugar, and vegan butter). This will be crumbly. Set aside.
  2. Make the muffins by stirring together the dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl.
    Elderberry Muffins Recipe (4)
  3. In a separate bowl, mix applesauce, soy milk, apple cider vinegar, sugar, melted vegan butter, and vanilla.
  4. Place elderberries in a small bowl and add 1 to 2 tablespoons of the flour mixture. Gently stir the elderberries to coat them with the flour mixture.
  5. Add the wet mixture to the dry mixture and stir until the dry ingredients are just moistened. Add the berries. It’s ok for the batter to be lumpy because you don’t want to over mix so the muffins will be fluffy.
  6. Pour the batter into muffin cups and sprinkle with the crumble topping (optional, but highly recommended).
    Elderberry Muffins Recipe (5)
  7. Bake for 17 to 20 minutes until a tester inserted in the center of a muffin comes out clean. Remove from the oven and let cool for several minutes before serving.

Can I used dried elderberries in these muffins?

If you don’t have elderberry bushes in your neighborhood, you can substitute dried elderberries. To do that, soak dried elderberries in hot water for at least 30 minutes to rehydrate them.

More Elderberry Recipes

Do you love elderberries? Here are more elderberry recipes to try:

Elderberry Syrup

15 mins total

Elderberry Pie

55 mins total

Elderberry Muffins Recipe (8)
Elderberry Muffins Recipe (9)

If you have an elderberry bush of your own, you’re lucky. If you spot one in your neighborhood I encourage you to befriend its owner. Offer a batch of muffins in exchange for some of their berries.

Or plant a bush so you can enjoy this tasty and healthy berry in your future recipes. I’ve been trying out lots of elderberry recipes this week and will have more to share with you soon. It’s like our own Elderberry Wine Festival!

Elderberry Muffins Recipe (10)
Elderberry Muffins Recipe (11)

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Elderberry Muffins Recipe (12)

Elderberry Muffins Recipe (13)

Elderberry Muffins

Make these tasty Elderberry Muffins with a crumble topping. You can enjoy them for breakfast or as a snack.

4.84 from 6 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 18

Calories: 197kcal

Author: Marly McMillen

Ingredients

Crumble Topping

  • ¼ cup vegan butter, softened
  • ½ cup all purpose flour
  • ¼ cup chopped nuts
  • ½ cup brown sugar

Muffins

  • 2 cups all purpose flour (1 C whole wheat)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup applesauce (unsweetened)
  • 8 tablespoons vegan butter, melted
  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • cup granulated sugar
  • 1 teaspoon vanilla
  • 1 ¼ cups fresh elderberries rinsed and drained (see note)

Instructions

  • Preheat oven to 350°F.

  • Mix together crumble topping ingredients. Set aside.

  • Mix dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl.

  • In a separate bowl, mix applesauce, soy milk, vinegar, sugar, melted butter, and vanilla.

  • Place elderberries in a small bowl and add 1 to 2 tablespoons of the flour mixture. Gently stir the elderberries to coat them with the flour mixture.

  • Add the wet mixture to the dry mixture and stir until the dry ingredients are just moistened. Add the berries. It’s ok for the batter to be lumpy because you don’t want to over mix so the muffins will be fluffy.

  • Pour the batter into muffin cups, sprinkle with the crumble topping (optional, but highly recommended), and bake for about 17 to 20 minutes. Let cool for several minutes before serving.

Recommended Equipment

Muffin Pan

(The products above contain sponsored links to products we use and recommend)

Notes

Be careful when stirring after berries are added. Stir very gently so as not to make the berries break apart. If the berries are very ripe, they will be more tender.

Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

Enjoy!

Elderberry Muffins Recipe (2024)

FAQs

What is the secret to high muffins? ›

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

What makes muffins rise better? ›

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

What is the main challenge in the muffin method? ›

The main challenge of the muffin method is mixing the wet ingredients into the dry ingredients without activating too much gluten. This is especially challenging with traditional muffins which contain relatively little sugar and fat that would help tenderize gluten.

Is it better to use oil or butter in muffins? ›

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

What does adding an extra egg do to muffins? ›

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

What does adding more eggs do to muffins? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

How to get domed muffins? ›

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Why are Bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

What are three signs that muffins have been overmixed? ›

Over-mixing, therefore, can lead to cookies, cakes, muffins, pancakes, and breads that are tough, gummy, or unpleasantly chewy.

How to make muffins rise higher? ›

For an extra boost in rise, you can start baking the muffins at a slightly higher temperature (e.g., 425°F / 220°C) for the first 5 minutes, then reduce it to the recipe-specified temperature. This initial high heat can create a burst of steam and rapid expansion.

What are two reasons muffin batter might not rise properly? ›

Over-mixing the batter. You'll know that you've done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles. Under-mixing the batter.

What can I add to muffin mix to make it moist? ›

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

What oil is best for moist muffins? ›

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

How do you moisten muffins? ›

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

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