Fruit Muffins
Brighten up your mornings with these delightfully moist and fluffy Fruit Muffins, brimming with the natural sweetness of fresh fruit like blueberries, strawberries, or peaches. Made with wholesome ingredients like low-fat yogurt and a hint of vanilla, these easy-to-make muffins strike the perfect balance between light indulgence and fruity freshness. Their golden, slightly crunchy tops—achieved by brushing with cream and sprinkling sugar—make them as visually appealing as they are delicious. Ready in just 35 minutes, this versatile recipe is perfect for breakfast, brunch, or an on-the-go snack. Customize with your favorite seasonal fruit and enjoy a burst of flavor in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup low-fat plain yogurt
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups fresh fruit (e.g., blueberries, chopped strawberries, diced peaches)
- 2 tablespoons heavy cream (optional, for brushing tops)
- 1 tablespoon coarse sugar or granulated sugar (optional, for sprinkling tops)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease the cups with nonstick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the yogurt, vegetable oil, vanilla extract, and egg until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Gently fold together with a spatula or wooden spoon until just combined—do not overmix.
Add the fresh fruit to the batter and gently fold it in, ensuring the fruit is evenly distributed without crushing it.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If desired, lightly brush the tops of the muffins with heavy cream and sprinkle with coarse sugar for a golden, crunchy finish.
Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack and let cool completely.
Serve warm or at room temperature and enjoy your fresh, fruity muffins!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 199.8 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 629 mg | 13% | |
*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.
