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.
Just baked these few days before that monster Hurricane Irma was heading our way. 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 ours 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 of 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 of 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.
I remember baking these Delicious muffins with my son for a meeting with his AGP teacher. Wanted to bring something sweet to such a Sweet woman! I have a Great respect for the teachers and was Very Fortunate to be One, couple of years ago. Was teaching Arts and Craft class to homeschooled kids for two years. Had 17 kids in my class and Absolutely Loved it!!! I was trying to Inspire them to see ART in Everything! Every week, I would do an extensive research (YouTube mainly) and bring different medium to the class: pipe cleaners, foamies, paper craft, balloon animals, food art and my very favorite: Playdough jewelry and Art!
Oh, the Memories! Love being in school among kids, brings the Kid in me! I hope to do the same with my Cooking now: to inspire people that don’t feel as comfortable in the kitchen, to look at Cooking as a Fun and Enjoyable experience, to experiment new things and Not to be afraid to fail.
Bake for 20 – 25 minutes, or until golden. Mine were done in 20 min. Do Not over bake. I did Over bake by 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 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!!
(Crafty Cooking by Anna is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com)
- 2 Cups All-purpose flour
- 3 tsps. Baking Powder
- ½ tsp. Salt
- 1 Egg
- ¾ Cup Sugar (or 1 Cup if you prefer sweeter)
- 1 Cup Milk or Buttermilk
- ¼ 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)
- 1½ Cup Fruit
- 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 over bake, check at 15 minutes and judge by color.
- Enjoy!
In your directions, you forgot to mix in your 3/4 cup of sugar.
Thank you for noticing, Nancy! I have updated the recipe!