Best 2 Jackys Fruit And Yogurt Muffins Recipes

Indulge in a symphony of flavors with Jacky's tantalizing Fruit and Yogurt Muffins. These delectable muffins are a harmonious blend of fresh, seasonal fruits, creamy yogurt, and a hint of sweetness, resulting in a moist, fluffy texture that will tantalize your taste buds. With variations ranging from classic blueberry muffins bursting with juicy blueberries to the tropical delight of pineapple and coconut muffins, this recipe caters to every palate. Whether you prefer the tangy zest of lemon and poppy seed muffins or the comforting warmth of cinnamon and apple muffins, Jacky's Fruit and Yogurt Muffins promise a delightful culinary experience.

Here are our top 2 tried and tested recipes!

BEST BERRY YOGURT MUFFINS: MIXED BERRY YOGURT MUFFINS

Best Berry Yogurt Muffins: Mixed Berry Yogurt Muffins image

These Mixed Berry Yogurt Muffins are lofty and so moist they almost melt in your mouth. Filled with berries, they are healthy and sweet.

Provided by Stephanie Wilson

Categories Muffins

Time 28m

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup cooking oil
6 ounces low-fat vanilla yogurt (if using Greek yogurt, add 1 tbsp milk)
1 cup mixed berries (fresh or frozen)
1/2 tablespoon flour

Steps:

Preheat the oven to 350ºF and line a standard muffin tin with paper or coat with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, cooking oil, and yogurt until smooth. Fold the yogurt mixture into the dry ingredients just until combined. Be careful not to overmix as it will result in dense muffins. You want light and fluffy muffins in this recipe.
Toss the berries in about 1 teaspoon of flour and very gently stir into the muffin batter. Refrain from too many stirs as it will colorize the batter. Portion the batter evenly into the prepared muffin cups.
Bake for 15 to 19 minutes, or until golden and a tester comes out mostly clean. Let cool before serving with honey butter. And maybe coffee too!

Nutrition Facts : Calories 238 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

YOGURT-FRUIT MUFFINS WITH BRAN CRUMB TOPPING

Yogurt-Fruit Muffins with Bran Crumb Topping image

Yogurt, fruit and bran - all in one easy to carry muffin.

Provided by Bobby Flay

Time 30m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

12 ounces thick Greek peach yogurt
1 cup diced peaches, mangoes or pineapples
1/3 cup light brown muscovado sugar
1/3 cup pure cane sugar
1/2 cup canola oil
1/2 teaspoon pure vanilla extract
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup bran cereal, such as All-Bran
1/4 cup walnuts
2 tablespoons pure cane sugar
2 tablespoons light brown muscovado sugar
6 tablespoons unsalted butter, melted

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.

Tips:

- For the best flavors, use fresh and ripe fruits. You can use any type of fruit you like. If using frozen fruit, thaw it before using. - Use plain yogurt in this recipe. Flavored yogurt will overpower the other flavors in the muffins. Greek yogurt can be substituted for plain yogurt, but the muffins will be denser. - Be careful not to overmix the batter. Overmixing will result in tough muffins. Mix just until the ingredients are combined. - Line the muffin cups with paper liners. This will make it easier to remove the muffins from the pan. - Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow and make a mess. - Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

These fruit and yogurt muffins are a delicious and healthy breakfast treat. They're also a great way to use up leftover fruit. With a few simple ingredients, you can have a batch of delicious muffins that are sure to please everyone.