Muffins are the perfect breakfast food. They’re handheld, easy to make, and can be eaten on the go.
These Explosive Fruit Muffins take breakfast to a whole new level.
With a sweet and tart flavor, these muffins are sure to wake you up and give you the energy you need for the day ahead.
So what are you waiting for? Make these Explosive Fruit Muffins today!
Why do I love Explosive Fruit Muffins?
There are many things I love about Explosive Fruit Muffins, but here are just a few of my favorite things:
- They’re packed with fruit.
- They have a sweet and tart flavor.
- They’re easy to make.
- They’re handheld, so they’re perfect for on-the-go breakfast or snacks.
If you’re looking for a delicious and healthy muffin recipe, look no further than these Explosive Fruit Muffins!
Ingredients:
- Granulated sugar
- Greek yogurt
- Brown sugar
- Unsweetened applesauce
- All-purpose flour
- Mixed fruit drained
- Whole wheat flour
- Large eggs
- Baking soda
- Canola oil
- Baking powder
- Vanilla extract
- Jam of your choosing
- Pinch of salt
Instructions:
Step 1. Heat the oven to 350 degrees, and line two muffin tins with cupcake liners.
Step 2. Beat together the eggs, applesauce, vanilla, eggs, Greek yogurt, baking powder, salt, and baking soda until smooth.
Step 3. Mix in the sugars and flour until a thick batter has formed.
Step 4. Fold in the fruit chunks.
Mix together.
Step 5. Add 1 tablespoon of batter to each cupcake liner.
Step 6. Top with 2 tsp of the jam.
Then, cover with another layer of batter until the cupcake liners are ⅔ of the way full.
Step 7. Bake for 22-25 minutes, or until cooked through.
Step 8. Cool before serving.
Explosive Fruit Muffins
Ingredients
- ½ C. Granulated sugar
- 1 C. Greek yogurt
- ½ C. Brown sugar
- ½ C. Unsweetened applesauce
- 1 ½ C. All-purpose flour
- 3 C. Canned mixed fruit drained
- 1 C. Whole wheat flour
- 2 Eggs Large
- ½ tsp. Baking soda
- ½ C. Canola oil
- 1 tsp. Baking powder
- 1 tsp. Vanilla extract
- ¼ C. Jam of your choosing
- Pinch of salt
Instructions
- Heat the oven to 350 degrees, and line two muffin tins with cupcake liners.
- Beat together the eggs, applesauce, vanilla, eggs, Greek yogurt, baking powder, salt, and baking soda until smooth.
- Mix in the sugars and flour until a thick batter has formed.
- Fold in the fruit chunks.
- Add 1 tablespoon of batter to each cupcake liner.
- Top with 2 tsp of the jam, and cover with another layer of batter until the cupcake liners are ⅔ of the way full.
- Bake for 22-25 minutes, or until cooked through.
- Cool before serving.
THANKS FOR PINING!
Explosive Fruit Muffins Tips
- Use fresh or frozen fruit for the best flavor.
- If you use frozen fruit, thaw it before adding it to the batter.
- Be careful not to overmix the batter, or your muffins will be tough.
- These muffins are best eaten the day they are made, but they will keep in an airtight container for up to 3 days.
- Reheat frozen muffins in a 350°F oven for 10-15 minutes, or until heated through.
Explosive Fruit Muffins Variations
- Use any combination of fruit you like. I like to use a mix of berries, but feel free to use whatever you have on hand.
- Add a handful of chocolate chips or chopped nuts for an extra special treat.
- For a fun twist, add some color to your muffins by adding a few drops of food coloring to the batter.
- Make mini muffins by spooning the batter into a mini muffin tin. They’re perfect for kids!
- If you’re feeling really adventurous, try making savory muffins by adding some shredded cheese and chopped herbs to the batter.
Do I have to use whole wheat flour?
No, we are using whole wheat flour to give the muffins some extra nutrients and flavor. However, you can use all-purpose flour instead of whole wheat.
Can I add or substitute other fruit?
Yes, the recipe calls for mixed fruit; however, you can really use any kind of fruit you like. Berries are excellent. You could also use pineapple, mango, or cherries too! Just make sure that the fruit is drained if using canned.
How do I store the muffins?
To keep them fresh longer, place a paper towel along with the muffins in a food container or ziplock bag. The paper towel absorbs excess moisture, preventing them from becoming mushy and soggy.
They will last 3–4 days at room temperature.
Make-ahead
- You can prepare the batter and refrigerate it for up to 12 hours before baking. This allows the muffin batter to rest, and it’s helpful when meal prepping.
- Another option is to bake the muffins as directed and store them at room temperature for up to 4 days.
- Additionally, you can freeze the muffins in an airtight container for up to 2 months.
Reheat leftovers
Cover the muffins with a paper towel and microwave for 10–15 seconds or until warm. Serve with butter or eat alone. Enjoy!
More muffins ideas?
Blackberry Muffins – One of the best things you’ll ever taste!
Chocolate Chocolate Chip Muffins – Sweet and tangy goodness in every bite.
Blueberry Muffins – Rich and indulgent.
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