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These delicious and tasty make the perfect snack (eating one as I write this actually)!

They are sweet but not so much that you would feel guilty. They are filled with fruits making them flavourful yet juicy.

Try them yourself and you’ll soon see why it’s one of my favorite recipes!

Ingredients For This Easy Fruit Explosion Muffin Recipe

All-purpose Flour

White granulated sugar

3 Eggs – You want to have your eggs at room temperature in your muffins.
✦✧Pro Tip To warm eggs, simply put them in a bowl with warm water (not boiling) for 10 minutes.

Milk or dairy free alternative – in this recipe, I used homemade almond milk

More Baking Tips HERE!

Unsalted Butter

Baking Powder / Baking Soda
✦✧Pro Tip Use FRESH baking powder and baking soda! They start losing their power after 6 months!

Vanilla Extract

Fresh Fruits – This recipe works best with fresh fruits like blackberries and raspberries. That being said, you can use all sorts of fruits, I tried with strawberries and it was juicy as well!
If you don’t have fresh fruits at hand, feel free to use frozen fruits!

Pinch of Salt – Don’t skip the salt as it enhances the flavor of all the other ingredients.

Raw sugar (optional) to add on the muffin tops

How To Make These Tasty Fruit Explosion Muffins

Step 1 – In a mixing bowl, combine eggs, milk, or dairy-free alternatives, sugar, unsalted butter, and vanilla extract. It’s OK if you can’t combine completely the butter, it’s normal if there are small crumbs in the mixture.

Step 2 – In two separate bowls, mix the dry ingredients and the wet ingredients. You want to use two separate bowls to make sure the baking powder and baking soda don’t react too soon.

Indeed, if you mix the wet ingredients immediately in the same bowl as the dry ingredients, your bread might not rise as high.

Step 3 – Mix the wet ingredients with the dry ingredients until well combined. Be careful not to overmix your batter as this can alternate the baking powder and baking soda’s reaction.
Yup! It’s OK to have a clumpy batter

Step 4 – Once your batter is mixed, add the fruits and gently mix them in the batter without breaking them.

Step 5 – Fill your muffin tins with the batter. Depending on how you like the size of your muffins, you can fill them high or low. If you’re like me and love a good muffin top, don’t be scared to fill them flush to the top. These babies will rise!

Optional – Sparkle raw sugar on top of your muffins for a Café Muffin Style.

Step 6 – Bake in the oven for 30-35 minutes or until golden brown.

How To Store Your Fruit Explosion Muffins

You can easily store your fruit explosion muffins in the fridge for 5 days in a closed container or wrapped in plastic.

Can I Freeze These Fruit Explosion Muffins For Later?

Yes! You can tightly wrap the loaf in plastic wrap and place it in the freezer for up to two months.

✦✧If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!✧✦

If you make this recipe, make sure to Tag me! @simply.cath.kitchen I love seeing my recipe in other people’s homes!