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!
Hi friends!
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
- Butter
- Vanilla extract
- Eggs
- White chocolate
- Rosemary
- Milk
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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!
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Partridgeberry Muffins (with white chocolate & rosemary)
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
Valentina
Dawn, I LOVE these. First of all, they’re so festive and pretty for the holiday season. And The flavor combination is out of this world. I’ve always thought rosemary is lovely with berries, and with the white chocolate too, oh my! I’m happy. 🙂 ~Valentina
Dawn - Girl Heart Food
Thank yo so much, Valentina!! You’re so sweet!!
Leanne
As you know, I love Partridgeberries and adding them to muffins is one of my favourite ways to enjoy them! I still have some partridgeberries in the freezer and I’m trying to use them sparingly to get me through the winter. These muffins look great! Love the addition of rosemary!
Dawn - Girl Heart Food
Lol…me too 😉 Thanks Leanne!
Jennifer @ Seasons and Suppers
Such beautiful muffins and love the flavours you have packed in them. I don’t know if I”ve ever seen partidgeberries here, but we have lots of cranberries. Can’t wait to try these.
Dawn - Girl Heart Food
Thank you Jennifer 🙂 Hope you love them!
Mary Ann | The Beach House Kitchen
So interesting that you’ve added some rosemary Dawn. I would not have thought of that, but I bet it’s totally delish. Don’t think I’ve ever seen those berries here, but I could substitute some cranberries I think. Perfect with my morning coffee! Pinned!
Dawn - Girl Heart Food
Totally!! Thanks Mary Ann 🙂
David @ Spiced
These muffins look awesome, Dawn! I’ve never seen Partridgeberries in my neck of the woods, but I’m sure I could use cranberries instead. I’m thinking Santa would be very happy to find a plate of these muffins waiting for him! (And David would be very happy, too.) Oh, and the rosemary addition in there is a fun twist for sure!
Dawn - Girl Heart Food
Thank you David!! I think so too 😉
Katherine | Love In My Oven
I’ve really got to try these partridge berries! Can you ship some to me!? I definitely want to try them in these muffins! The white chocolate is the perfect addition, along with the rosemary. Yum! Pass me a dozen please, fresh and hot! 🙂
Dawn - Girl Heart Food
Love to 😉 Thank you so much!
Ben @ Havocinthekitchen
Muffins with partridgeberries, white chocolate, and rosemary? Feels like Christmas to me! I believe it’s just impossible to find any partridgeberries (aka lingonberries) in Nova Scotia (Even frozen. I’ve tried!), so please feel free to send a bag of those precious berries to me (Of course along with a couple of these beautiful muffins!) 🙂
Dawn - Girl Heart Food
Doesn’t it ;)?? Thank you so much, Ben! Happy to!
[email protected]
Oh yum! Loving the addition of rosemary! Such a pretty muffin (even in pre-baked form!)! Have a lovely weekend, my friend! xoxo
Dawn - Girl Heart Food
Thank you so much!! XOXO
Kelsie | the itsy-bitsy kitchen
I’ve never had partridgeberries and I’m guessing they’re hard to come by in Phoenix, but I’m going to try these with cranberries because they sound delicious! LOVE the addition of white chocolate!
Dawn - Girl Heart Food
Yay! Hope you love them, Kelsie 🙂 Thank you!
Jeff the Chef. @ Make It Like a Man!
What a great post. I can’t imagine getting my hands on Partridge berries, but I’m sure I could make this with cranberries. I bet it would be wonderful. I love the combination of flavors especially the Rosemary.
Dawn - Girl Heart Food
Totally! Thank you Jeff! The rosemary really adds something special 🙂
Kathy @ Beyond the Chicken Coop
I so want to try partidgeberries! These muffins look fantastic. I really love how you’ve added rosemary – that sounds amazing. These muffins would be a perfect way to start the day!
Dawn - Girl Heart Food
Thank you Kathy! I think so too 😉