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, that deal being 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
Can I Use Another Berry?
Don’t have partridgeberries, but totally want to make these muffins?
Use cranberries instead. They’re a little larger than partridgeberries, but have a similar taste profile.
Do I Have to Thaw the Berries?
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 and 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.
- The rosemary is totally optional! Omit if you aren’t a fan or don’t have on hand.
- White chocolate was used, but dark chocolate would be great instead. Another delicious option is orange chocolate. 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 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
If you make this partridgeberry muffin recipe, be sure to leave a comment below!
Partridgeberry Muffins
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
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup milk
- 1.5 cup partridgeberries, divided
- ½ cup white chocolate chips (or use chocolate chips)
- Baking spray, to grease muffin liners
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a 12-count muffin pan with muffin liners, spray with baking spray and set aside.
- Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda, salt and rosemary (if using). 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 the 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 wooden toothpick or cake tester 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 for another 15 to 20 minutes on a cooling rack. Serve and enjoy!
Notes
- The rosemary is totally optional! Omit if you aren’t a fan or don’t have on hand.
- White chocolate was used, but dark chocolate or orange chocolate are other delicious options.
- 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.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
