Kumquat Breakfast Muffins
Brighten up your mornings with these zesty and delightful Kumquat Breakfast Muffins! Packed with bursts of tangy kumquats, these muffins strike the perfect balance between sweet and citrusy, making them an irresistible option for a flavorful start to your day. Featuring a moist and tender crumb thanks to creamy Greek yogurt and melted butter, this easy-to-make recipe comes together in just 15 minutes of prep time. The unique addition of finely chopped kumquats not only infuses these muffins with vibrant flavor but also adds a hint of natural juiciness in every bite. Perfect for busy mornings, brunch gatherings, or as an on-the-go snack, these muffins are a versatile and refreshing twist on a classic breakfast treat. Whether enjoyed warm from the oven or saved for later, these muffins are sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 1 cup kumquats (seeded and finely chopped)
- 0.5 cups unsalted butter (melted and cooled)
- 2 whole large eggs
- 1 teaspoons vanilla extract
- 0.5 cups plain Greek yogurt
- 0.25 cups milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In another medium bowl, combine the melted butter, eggs, and vanilla extract. Whisk until smooth.
Stir in the chopped kumquats, Greek yogurt, and milk into the wet ingredients until evenly distributed.
Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters 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, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 177.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 456 mg | 35% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1070 mg | 23% | |
*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.
