Best 20 Fruit Muffins Recipes

TIM HORTON'S COPYCAT FRUIT EXPLOSION MUFFINS RECIPE - (3.8/5)

Steps:

• Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.

FRUIT AND NUT MUFFINS

Steps:

• In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.

FRUIT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, sift together the flour, baking powder and salt.
• In a separate bowl, cream together sugar and shortening. Stir the flour mixture into the sugar mixture alternately with the milk. Fold in the fruit. Pour batter into prepared muffin pans.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

JACKY'S FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

FRUIT-FILLED MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
• Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.

ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING

Steps:

• For the streusel topping:.
• Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
• For the muffins:.
• Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
• Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
• Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
• Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
• Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
• NOTES:.
• To simplify muffin making, quadruple the streusel topping recipe and freeze.
• Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
• Lemon works well with blueberry.
• Orange zest with cranberry or rhubarb.
• Lime zest with banana chunks.
• Almost any fruit works in this recipe. Good choices include:.
• apples, cut into small dice.
• bananas, cut into firm, small chunks.
• blueberries.
• cranberries, coarsely chopped.
• dried sour cherries or cranberries.
• raspberries.
• rhubarb, diced (fresh or frozen).
• strawberries, quartered or cut into small dice.
• To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
• It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.

HEALTHY FRUIT MUFFINS

Steps:

• Preheat oven to 375F.
• Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
• Combine flour, baking soda, cinnamon and salt in a medium bowl.
• Set aside.
• Drain peaches and reserve 1/3 cup of syrup.
• Puree peaches and reserved syrup in a blender, until smooth.
• Whisk the peach puree, sugar, egg substitute and oil.
• Add Bran Flakes and mix well.
• Add flour mixture and stir until dry ingredients are just moistened.
• DO NOT OVERMIX!
• Gently fold in blueberries.
• Divide batter among the muffin cups (about 2/3 full).
• Bake for 20 mins, or until toothpick test shows doneness.
• Serve warm.

BLACKBERRY FRUIT MUFFINS

Steps:

• Preheat oven to 400°. In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. , Fill greased or paper-lined muffin cups half full. Bake at until muffins are golden brown, 20-25 minutes. Serve warm with honey if desired.

FRESH OR FROZEN FRUIT MUFFINS

Steps:

• 1. In a large bowl, combine the flour, baking powder and salt. Set aside. In a mixing bowl, cream the butter & sugar. Add the eggs, milk and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fold in the fruit. Fill greased (or paper lined) muffin tins 2/3 full. Sprinkle topping over muffins. Bake at 375° for 20-25 minutes, or until the muffins test done. Cool on a baking rack for 10 minutes before removing from the pan (this is important, because if you don't, they'll either collapse or fall apart). Makes 1 dozen muffins.

SUGARLESS FRUIT NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a saucepan over medium-high heat, combine dates, raisins, prunes, and water. Boil for 5 minutes, then stir in butter and salt; set aside to cool.
• When fruit mixture is cool, transfer to a large bowl. Beat in eggs and vanilla. Stir together flour, baking soda and baking powder, then blend into fruit mixture. fold in nuts. Spoon into muffin cups 2/3 to 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

SUGARLESS FRUIT NUT MUFFINS

Steps:

• In a saucepan over medium high heat, combine water, dates, raisins and prunes.
• Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted.
• Transfer to large bowl and let cool.
• Set oven to 350*F and grease and flour muffin cups or use paper liner.
• Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
• Mix in nuts and blend into fruit mixture.
• Spoon into muffin cups 2/3 to 3/4 full.
• Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.

FRUIT AND FIBER ENERGY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix oats, milk, apples, raisins, walnuts, flaxseed meal, eggs, cinnamon, baking powder, and salt together in a large bowl. Spoon mixture into the prepared muffin tin.
• Bake in the preheated oven until edges are crisp and center is moist, 50 to 60 minutes.

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING

Steps:

• Preheat the oven to 425 degrees F. Grease muffin pans or line with paper liners.
• For the batter: In the bowl of a stand mixer, combine the yogurt, peaches, brown sugar, cane sugar, canola oil, vanilla and egg. Mix until combined. In a separate medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
• For the topping: Combine the bran, walnuts and sugars in a food processor and process until coarsely ground. Stir in the melted butter.
• Fill the prepared muffin cups with batter and divide the crumb topping over each muffin. Bake the muffins until a toothpick inserted in the center comes out with moist crumbs attached, 15 to 18 minutes.
• Transfer to a cooling rack and allow to cool completely.

OAT BRAN FRUIT MUFFINS

Steps:

• Preheat oven to 350 degrees (180c).
• In one bowl combine all of the dry ingredients - oat bran, oatmeal, fruit, cinnamon, nutmeg, baking powder, baking soda and salt.
• In a second bowl, lightly beat the egg whites by hand. Whisk in the yogurt, oil, applesauce and brown sugar. Fold the wet ingredients into the dry ingredients until just mix. Do not over beat as it will result in a tough lumpy muffin.
• Spoon batter into lightly sprayed muffin tin. (Use paper liners if you prefer.) Bake 33 to 38 minutes, toothpick should be clean.

OAT BRAN MUFFINS WITH DRIED FRUIT

Steps:

• Spray a 12-cup muffin pan with non-stick cooking spray.
• Preheat oven to 400°F.
• Combine the fruit, oats, oat bran, flour, banana, brown sugar, baking powder and cinnamon in a food processor.
• Pulse until mixture is just blended, then transfer to a bowl.
• Combine milk, orange juice, egg whites, oil and orange zest in another bowl.
• Add the milk mixture to the dried fruit mixture; stir just until blended.
• Spoon batter into muffin cups, filling two-thirds full.
• Bake 15 minutes or until the surface of the muffins are golden brown and spring back when lightly pressed, or until toothpick inserted in center comes out clean.
• Remove from pan and cool on a rack for 10 minutes before serving.
• Store in an airtight container at room temperature for up to 3 days.

WHITE CHOCOLATE, FRUIT, AND SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners.
• In a medium saucepan over medium-low heat, mix cocoa powder, quick-cooking oats, brewed coffee, water, cinnamon, allspice, nutmeg, molasses, and butter. Cook and stir until evenly moist and thickened. Cool slightly, and pour into a medium bowl.
• Beat the egg into the cocoa powder mixture. Mix in flour, graham cracker crumbs, crushed shredded wheat cereal, crushed bran flakes cereal, and poppy seeds. Gradually beat in the milk, adding enough to form a smooth batter. Thoroughly beat in baking powder. Fold in apple, raisins, and white chocolate. Scoop into the prepared muffin pan.
• Bake 30 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

FRUIT AND OATMEAL MUFFINS

Steps:

• Pre heat ovens to 375.
• Grease and flour muffin pan.
• Soak oats in buttermilk for 5 minutes.
• Combine dry ingredients,set aside.
• Combine beaten egg,applesauce, brown sugar, vanilla and blend well.
• Add to oatmeal/buttermilk, blend well.
• Fold in dry ingredients.
• Mix till wet.
• Add in fuit and nuts.
• Fill muffin cup 3/4 full.
• Bake 15 to 20 minutes.

CHUNKY CREAM CHEESE AND STRAWBERRY (OR ANY FRUIT) MUFFINS..RECIPE BY LAURA

Steps:

• 1. Preheat oven to 400 dF. Prepare your favourite muffin pans.
• 2. Mix first 4 dry ingredients in a bowl with a fork until well combined.
• 3. In another bowl, heat the butter until liquid and mix in the sour cream, juice, egg and fruit pieces with a fork.
• 4. Add the wet ingredients to the dry ingredients. Add cubed cream cheese and fold together until just combined (there should be no large patches of flour, do not mix further) and cream cheese is evenly distributed but still in chunks (be gentle!).
• 5. Spoon mix into prepared muffin pans (I got 14 out of my batch). If you are a real cream cheese fan (which I am!!) add a teaspoon (or a sm. cube) of cream cheese in the center of each muffin.
• 6. Bake for 15-to-20 minutes or until muffins are golden and when you touch the center of one it springs back. Enjoy!

LOW FAT PRUNE AND FRUIT MUFFINS

Steps:

• Mix bran, prune juice, skim milk and brown sugar.
• Set aside for ten minutes.
• Stir in beaten eggs, flours, baking powder, nutmet, cinnamon and salt.
• Blend thoroughly.
• Stir in apple sauce raisins and walnuts.
• Spoon equally divided into greased muffin tins.
• Bake in 425 degree oven for 15-20 minutes until lightly brown and springy to the touch.

PUMPKIN FRUIT AND NUT MUFFINS

Steps:

• Preheat oven to 400 degrees
• Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
• In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
• Microwave for 45 seconds or until hot
• Cover the bowl and allow fruit to plump while mixing the remaining ingredients
• In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
• Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
• Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
• Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
• Immediately remove muffins from tin and spread each with a small amount of apricot preserves