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Easy Fruit Explosion Muffins

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

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


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.

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!

Easy Fruit Explosion Muffins

Filled with flavor, these Fruit Explosion muffins are perfect for every occasions! Make them as a snack, breakfast on the go, or even a healthy dessert!
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 6 muffins

Equipment

  • 1 Muffin Mold
  • 1 electric mixer optional
  • 2 mixing bowls 2 medium + 1 small
  • measuring cups

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup white granulated sugar
  • 1 cup milk or dairy-free alternatice like almond milk
  • 170 g raspberries (1 pack)
  • 170 g blackberries (1 pack)
  • ¼ cup unsalted butter
  • 2 tsp baking powder
  • tsp baking soda
  • 3 eggs at room temperature
  • tbsp vanilla extract
  • pinch of salt

Instructions
 

  • Preheat the oven to 350℉
  • In a bowl, combine the dry ingredients: flour, baking powder, baking soda, and a pinch of salt
  • In a separate bowl, mix the eggs, butter, sugar, and vanilla extract
  • Combine the wet ingredients with the dry ingredients
  • Add the fruits to the batter and gently mix
  • grease the muffin pan and fill them with the batter
  • Sprinkle raw sugar on top (optional)
  • Place in the oven for 30 to 35 minutes or until golden brown
  • Place on a cooling rack until it gets to room temperature
Keyword Fun school muffis ideas, nut-free muffins

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I’m Cath!

Foodie at heart

Welcome to my corner of the internet where I share my favorite food recipe. Food lover at heart I love cooking and food photography hence the combination of both creating this fun blog!
I hope you enjoy, bon appétit!

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All photos and original text on Cath Kitchen are the property of the author and are not to be used without consent. Photos may be used if a link is given for the recipe.

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