Fresh Fruit Muffins
Start your mornings with these tender and flavorful Fresh Fruit Muffins, the perfect fusion of wholesome ingredients and your favorite seasonal fruits! Bursting with juicy blueberries, sweet strawberries, or luscious peaches, these muffins boast a moist, fluffy texture thanks to creamy yogurt and melted butter in the batter. With just 15 minutes of prep time, this easy recipe combines classic baking staples like flour, sugar, and vanilla extract for a quick yet irresistible treat. Ideal for breakfast on-the-go, brunch spreads, or midday snacks, these golden-brown muffins strike the perfect balance of sweetness and freshness. Plus, they’re wonderfully versatile—customize with your choice of fruits for a personalized touch. Bake a batch today for a simple, homemade delight that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup plain yogurt
- 0.25 cups milk
- 0.5 cups unsalted butter, melted and cooled
- 1 unit large egg
- 1 teaspoons vanilla extract
- 1 cup fresh fruit of your choice (e.g., blueberries, chopped strawberries, or diced peaches)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the yogurt, milk, melted butter, egg, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh fruit to distribute it evenly throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins fresh or store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 194.8 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 625 mg | 48% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
