Fruit Exploding Muffin: A Burst of Fresh Flavor.
A delicious and moist muffin recipe packed with a variety of fresh fruits that burst with flavor in every bite, finished with a crunchy sugar topping.
- Author: info.mealsmell
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with a splash of vinegar)
- 1 cup mixed fresh fruits (blueberries, raspberries, strawberries, diced apples)
- 1/2 cup chopped nuts (optional)
- 1/4 cup coarse sugar for topping (optional)
- Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
- In another bowl, beat the eggs and then whisk in the melted butter, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
- Gently fold in the mixed fresh fruits and nuts (if using) until evenly distributed.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full. Sprinkle with coarse sugar if desired.
- Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to ensure a light, fluffy texture.
- If using frozen fruit, do not thaw them before adding to the batter to prevent color bleeding.
- You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Fruit Exploding Muffin, Berry Muffins, Fresh Fruit Breakfast, Moist Muffins