These partridgeberry muffins are loaded with Newfoundland partridgeberries, white chocolate and fresh rosemary. They’re easy to whip up, incredibly delicious and just what your favourite morning (or afternoon) cuppa needs!
Remember a little while back, I shared a partridgeberry cake?
Well, the partridgeberry deliciousness continues with these easy partridgeberry muffins.
If you can recall, the last batch of partridgeberries I got my little hands on was from mom. That’s no exception today.
Last time I received a batch from her, she almost didn’t give them to me because partridgeberries are so darn precious.
We made a deal … cake for partridgeberries. Same story today, only fruity muffins are involved.
Partridgeberries have such a short growing season here in Newfoundland, so to have them is a treat!
What’s foraged is usually frozen and enjoyed throughout the year.
If you’re wondering what the heck partridgeberries taste like, they’re a little tart (kinda like cranberries). They pair beautifully with something sweeter, like white chocolate.
Maybe mix up Santa’s cookie plate with some delicious berry muffins?
Ingredients for Partridgeberry Muffins
- Partridgeberries (fresh or frozen)
- All purpose flour
- Baking Powder, baking soda and salt
- Brown sugar
- Vanilla extract
- White chocolate
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Can I Use Another Berry?
Don’t have partridgeberries, but totally want to make these muffins?
Opt for cranberries instead. They’re a little larger than partridgeberries, but have a similar taste profile.
Do I Have to Thaw Berries Before Adding to the Batter?
Nope! If using frozen berries, you can simply add to the batter as is (or just partially thawed).
Why? After berries have been frozen, they’re quite delicate and can break up or bleed into the batter.
It’s just better to work with them if they are kinda firm. It’s inevitable that some will break (no biggie though).
Tips & Variations for Making These Partridgeberry Muffins
Properly measure your flour! Don’t just dunk your measuring cup into your flour, scooping some up. Your measurements could be way off. I like to spoon the flour into the measuring cup, leveling off with a knife. Or, if you have a scale, measure. One cup of flour equals 4 ¼ ounces or 120 grams.
White chocolate was used, but dark chocolate would be great instead.
Speaking of chocolate, partridgeberries go so well with orange. Orange chocolate would work awesome as well. Remember those orange chocolate balls you get during the holidays? The ones you smack on a hard surface to release the pieces? Chop some of that up to use here.
The rosemary is totally optional! Omit if you aren’t a fan or don’t have on hand.
The addition of lemon or orange zest would be lovely here. I like to use lemon if opting for white chocolate chips and orange if opting for chocolate chips.
Before baking, you could sprinkle the muffin tops with some oats to add a little something extra.
More Yummy Fruit Muffin Recipes
Hope you love these partridgeberry muffins as much as we do!
If you make this easy muffin recipe, be sure to leave a comment below. Love to know how you enjoyed!
Partridgeberry Muffins (with white chocolate & rosemary)
- 2 cups all-purpose flour (plus another 2 to 3 tablespoons for dusting partridgeberries)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon finely chopped fresh rosemary (optional)
- ⅔ cup brown sugar (packed)
- ½ cup unsalted butter , softened to room temperature
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup milk (I used 2% (or use your favourite dairy or non dairy))
- 1.5 cup partridgeberries , divided (also known as 'lingonberries')
- ½ cup white chocolate chips (or use chocolate chips)
- baking spray (to grease muffin liners)
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda, salt and rosemary (if using). Set aside. Line a 12-count muffin pan with muffin liners, grease with baking spray and set aside.
- To the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl with a hand mixer), add brown sugar and butter and blend (on medium-high speed) until smooth and combined, about 2 to 3 minutes. Stop to scrape sides of bowl with a rubber spatula, as necessary.
- Blend in vanilla extract. Reduce speed and blend in eggs (one at a time).
- Alternating with flour mixture and milk, blend into sugar/butter mixture. Don't overmix. Stop to scrape the sides of the bowl, as necessary, with a rubber spatula.
- In a bowl, dust 1 ¼ cups of partridgeberries and white chocolate with 2 to 3 tablespoons of flour, stirring to coat.
- Gently fold partridgeberries into batter with a spatula being careful not to break too many.
- Scoop muffin batter into liners (I have them filled up). Top each muffin with a few extra partridgeberries (the remaining ¼ cup).
- Bake 22 to 24 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Note: because ovens can vary, check on at the 20 minute mark.
- Allow the muffins to cool in the pan for about 10 minutes before removing and allowing to cool another 15 to 20 minutes on a cooling rack. Enjoy!
- White chocolate was used, but dark chocolate would be great instead.
- Speaking of chocolate, partridgeberries go so well with orange. Orange chocolate would work awesome as well.
- The rosemary is totally optional! Omit if you aren’t a fan or don’t have on hand.
- The addition of lemon or orange zest would be lovely here. I like to use lemon if opting for white chocolate chips and orange if opting for chocolate chips.
- Before baking, you could sprinkle the muffin tops with some oats to add a little something extra.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.