Kiwifruit Muffins
Brighten up your breakfast or snack time with these moist and fruity Kiwifruit Muffins! Bursting with the tangy sweetness of ripe kiwifruit and a hint of warm cinnamon, these muffins are a delightful twist on classic baked goods. Easy to prepare in just 15 minutes, this recipe features pantry staples like all-purpose flour and granulated sugar, complemented by the juicy freshness of diced kiwifruit and optional crunchy walnuts for added texture. Perfectly golden and lightly spiced, these muffins bake to perfection in just 20 minutes and can be finished with a dusting of powdered sugar for an elegant touch. Great for meal prep or a grab-and-go treat, these kiwifruit muffins are the ultimate combination of simplicity and flavor. Enjoy them fresh or save some for later—they’re freezer-friendly too!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 4 medium Ripe kiwifruit (peeled and diced)
- 0.5 cups Milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 large Egg
- 0.5 cups Chopped walnuts (optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid over-mixing; it’s okay if the batter has a few lumps.
Fold in the diced kiwifruit and chopped walnuts (if using) until evenly distributed.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 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 before transferring them to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar (if desired) before serving.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 200.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 354 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1713 mg | 36% | |
*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.
