Incredibly moist and fluffy Fruit muffin recipe!! These muffins are perfect pick me up with a cup of coffee in the morning!
I bake these Fruit Muffins all the time since I always have fresh fruit and sometimes we don’t eat all of it in time, so this is the best way to “reuse” that soft fruit you have leftover.
I have baked these few days before that monster Hurricane Irma was heading our way. I wanted to post but just didn’t have the time with all the preparation and worrying.
It was such a rough time for us; the anticipation, not knowing where exactly it will hit, then waiting for hours for the Monster to appear.
WHY DOES THE MONSTER HAVE TO COME AT NIGHT???? REALLY???
The Monster came at 2 AM, finally, we didn’t know what exactly going to happen. We have so many Beautiful, Tall trees right next to our house and lanai. Anything could have happened that night. It did for some of my neighbor’s, the Palm tree went through the lanai into the pool almost.
I can’t Thank God enough to spare us from what could have been. Even though we are a Seasoned Floridians, been here more than 29 years, and specifically chose the Safer Side of Florida, you never know, as in this time! Very Scary experience for sure!
Good thing that I have cooked a lot before the storm and it didn’t feel as bad. We didn’t lose power, Thank God and were able to enjoy the food.
Such precious moments baking with my son!
Bake for 20 – 25 minutes, or until golden. Mine were done in 20 min. Do Not overbake.
I did Over bake by a couple of minutes this time since I was in the hurry and didn’t watch the muffins during the last 5 min, as I should of. But, I got a rating of “9”, from 1 -10, from my son, LOL, so I hope the teacher liked them as well!
I’ve used Philadelphia Whipped Mixed Berry cream cheese in this recipe and anytime I make pancakes or my fruit cakes now. All you need is just a tablespoon or two of this Aromatic Goodness!
I prefer Reynolds StayBrite baking cups, no need to grease them, they just come right out after baking.
Another one that I add instead of the traditional Vanilla Extract is the Baileys Crème Brulée Coffee Creamer or any Vanilla Coffee Creamer I have on hand. I use it in coffee and in baking goods.
My idea is to always create as much flavor as possible in all of my recipes. They not only look good but taste Delicious, this is #1 for me!!!
Notes: The key to making fluffy muffins is not to over mix the batter. Once the liquid ingredients are added to the dry, mix the batter until the flour is moistened. Too much mixing can cause the muffins to be dry and flat.
Make sure to use FRESH Baking powder as it loses most of its effectiveness after about six months. This helps your muffins to rise.
Perfect with a cup of coffee in the morning!
Served with a Homemade Strawberry Jam makes these muffins Absolutely Irresistible!!!
I’ve made a homemade jam by simmering diced strawberries with a little bit of grape juice and a tsp. of corn starch. Easy and Delish!
Once you bake these muffins and see how Easy and Delicious this recipe is, I’m sure it will become your Family’s Favorite as well!!
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If you made this recipe, please leave a comment and a star rating below!
Fruit Muffins
Fruit Muffins! My favorite, Never-Fail, Fruit (Blueberry, Berry) muffin recipe! Incredibly Moist and Fluffy! Happy Baking!
Ingredients
- 2 Cups All-purpose flour
- 3 tsps. Baking Powder
- 1/2 tsp. Salt
- 1 Egg
- 1 Cup Sugar
- 1 Cup Milk or Buttermilk
- 1/4 Cup Vegetable Oil
- 1 Tbsp. Vanilla Coffee Creamer or 1 tsp. Vanilla Extract
- 1 Tbsp. Whipped Mixed Berry cream cheese or Flavored yogurt (for extra moisture)
- 1 tsp. Lemon or Orange zest (optional)
- 1 1/2 Cup Fruit
Instructions
- In a large bowl, combine flour, baking powder and salt.
- In another bowl, whisk an egg, sugar, milk, oil, creamer and cream cheese.
- Mix wet and dry ingredients together.
- Add washed, dried and lightly mixed with flour fruit and lemon zest to the batter.
- Mix quickly and lightly until moistened, but DO NOT over mix.
- The batter will be lumpy.
- Pour the batter into paper-lined muffin pan cups.
- Preheat oven to 425F, then reduce to 400F during baking.
- Bake for 18 – 25 minutes, or until golden brown.
- Do Not overbake, check at 15 minutes and judge by color.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 288mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 5g
Great recipe. I baked fruit muffins today using the proportions you have given except I didn’t have yogurt or cream cheese. I used apple and blueberries. These came out quite well. Thanks for posting your recipe!
So glad you liked this recipe, Sanchita! Appreciate your feedback!
These muffins were so delicious, I could hardly stand it. It is now a family a favorite for us. Have made several batches for neighbors who cannot get out.
Wonderful! So glad your family liked this recipe, Amy Marie! I’m sure your neighbors appreciate your kindness! Stay Safe!
Hi are your oven temperatures for a fan oven?
Hi Tracy! Yes, I use fan oven.
Yes!!!
In your directions, you forgot to mix in your 3/4 cup of sugar.
Thank you for noticing, Nancy! I have updated the recipe!
Thank you for sharing your recipe. I happened to have some “ desperate to be eaten” peaches, so chopped those with a few blueberries in to make up my 1 1/2 cups.
Your batter was light and moist, a perfect base for many other muffins.
Very enjoyable, thank you.
That is so wonderful to read, Susan! So glad you liked this recipe! Like you said this recipe is super flexible. You can use it with any fruit on hand or chocolate chips/chunks. So Glad it was enjoyable! I appreciate your feedback!