Fresh fruit muffins


  This muffin is a perfect showcase for fresh summer berries, succulent peaches, or winter cranberries. The batter is only slightly sweet, allowing the fruit flavors to speak for themselves.

Ingredients :

  1. 3 cups unbleached all-purpose flour
  2. ¾ cup granulated sugar
  3. ¾ cup light brown sugar
  4. 1½ tablespoons baking powder
  5. 1½ teaspoons salt
  6. 4 eggs
  7. 1 tablespoon pure vanilla extract
  8. 1 teaspoon freshly grated lemon zest
  9. 1½ cups whole milk
  10. 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
  11. 2 cups ripe fruit (whole berries or fruit cut into ½-inch pieces)
  12. ½ cup coarse raw sugar
fresh fruit muffins
Makes 6 to 8 muffins

Instructions :

  1. Preheat oven to 375°F. Brush the insides of a muffin tin with canola oil.
  2. Sift flour, granulated sugar, brown sugar, baking powder, and salt into a medium bowl. Mix gently with a wooden spoon and set aside.
  3. In a separate medium bowl, combine eggs, vanilla extract, lemon zest, and milk, and mix with a
  4. whisk until combined. Add to the bowl of dry ingredients and stir with a wooden spoon just until all the dry ingredients are moistened. (It’s important not to overmix.) Slowly add melted butter and continue mixing until batter is smooth and there are no visible streaks of butter.
  5. Gently fold fruit into batter, taking care to avoid crushing the fruit.
  6. Scoop batter into oiled muffin tin, filling the cups to the top. Sprinkle coarse raw sugar on tops of muffins and bake on center rack of oven for 25 to 30 minutes. Finished muffins will be golden brown. Let cool for at least 10 minutes, then slide a fork down the side of each muffin and gently lift it from the pan.

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