Fruit Filled Muffins
Bursting with vibrant flavors and natural sweetness, these Fruit Filled Muffins are the perfect way to brighten up your morning or satisfy an afternoon snack craving. Made with a soft, tender batter enriched with vanilla and just the right amount of sweetness, each muffin is packed with your favorite mix of fresh fruits—think juicy blueberries, tart raspberries, or chunks of ripe apple and peach. A simple coating of flour keeps the fruit suspended throughout the muffin, ensuring every bite is bursting with fruity goodness. Ready in under 40 minutes, these muffins are easy to whip up and make a delightful treat for breakfast, brunch, or on-the-go snacking. Whether you enjoy them warm out of the oven or save them for later, these homemade muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups milk
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 cups mixed fresh fruit (such as blueberries, raspberries, diced apple, or diced peach)
- 1 teaspoons all-purpose flour (for coating fruit)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease the wells.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Set aside.
In a separate large bowl, combine the melted butter, milk, egg, and vanilla extract. Whisk until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just incorporated, being careful not to overmix as this can make the muffins dense.
In a small bowl, toss the mixed fresh fruit with 1 teaspoon of flour. This will prevent the fruit from sinking to the bottom of the muffins.
Gently fold the coated fruit into the batter, distributing it evenly.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until 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. Then, transfer them to a wire rack to cool completely.
Enjoy your fruit-filled muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1906 mg | 83% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 192.8 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 316 mg | 24% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 748 mg | 16% | |
*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.
