Happy Fruit Muffins
Bursting with vibrant flavors and a medley of fresh fruit, Happy Fruit Muffins are the ultimate treat for breakfast, brunch, or a guilt-free snack! These moist and tender muffins marry the sweetness of blueberries, strawberries, and mango with a sunny hint of orange zest, all nestled in a fluffy buttermilk batter. The recipe comes together effortlessly in under 35 minutes, making it perfect for busy mornings or last-minute baking. A sprinkle of coarse sugar on top adds a delightful crunch, but they’re equally irresistible on their own. Whether served warm from the oven or at room temperature, these fruit-packed muffins are sure to brighten your day and satisfy your sweet cravings. Perfect for anyone searching for delicious fruit muffins, easy muffin recipes, or healthy snack ideas!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup blueberries, fresh or frozen
- 0.5 cup chopped strawberries
- 0.5 cup chopped mango
- 2 tablespoons coarse sugar (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, vanilla extract, and orange zest until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula, mixing just until combined. Be careful not to overmix; the batter will be thick.
Gently fold in the blueberries, strawberries, and mango pieces. Make sure the fruits are evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
If desired, sprinkle the tops of the muffins with coarse sugar for a light crunch.
Bake in the preheated oven for 18 to 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 warm or at room temperature and enjoy!
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 96 mg | 2% | |
*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.
