Ingredients:
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- ¼ cup coconut mixed with rind/zest of one orange
- 2 eggs
- 1 (very full) cup buttermilk*
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 2 cups fruit (frozen blueberries, cranberries, blackberries and/or raspberries)
- sugar for sprinkling
- Prepare 12 regular sized muffin tins by spraying well or lining with paper baking cups.**
- Combine dry ingredients and set aside.
- Mix coconut and orange zest and add to flour mixture.
- In mixing bowl, whisk /beat eat eggs well. Stir in buttermilk, melted butter and vanilla.
- Add dry ingredients and stir until just moistened.
- Stir fruit in carefully, so that the dough does not turn purple.
- Fill muffin tins. Sprinkle lightly with sugar.
- Bake at 375° F for 25 - 30 minutes. Test with toothpick.
* If you don't have buttermilk on hand, you can use 1/2 cup plain yogurt and 1/2 cup milk.
**For the photo I greased the wells and lined them with 4 inch squares of parchment paper, held in place with drinking glasses while preparing the batter. It was a bit more time consuming to drop the batter, but turned out well.
Oh, my goodness! These look wonderful. I will be making these soon!
ReplyDeleteFruit Explosion muffins were my muffin of choice at Tim Horton's - before I was Celiac. Yours look even better than theirs!! I'll have to try to convert these.
ReplyDeleteOh does that ever sound good. I will have to try these!
ReplyDeleteI have a recipe similar to these and I know they are good..great pic Anneliese!
ReplyDeleteI'm glad I brought my baking ingredients along in the little house. . .I just need to find the fruit .. shouldn't be too hard since the ingredients are all readily available in the freezer section of the market.
ReplyDeleteYour picture of the muffins should be in a magazine. . I love it.
Yum! As usual, your recipes have caused my mouth to water. I prepared your chicken crepes today and now I'm determined to try the Fruit Explosion Muffins too...and of course the whoopie pies! Thank you for sharing.
ReplyDeletePurrrfect for my search for tonight. This is what I am going to make for the boys for the rest of the week...somehow we ran out of lunch goodies and this looks terrific. I'll let you know how they turn out but if they are ANYTHING like your pic! Wowsa!
ReplyDeleteNice Post.
ReplyDeleteHi Anneliese! Love the name of these muffins and they look very tasty!!
ReplyDeleteDelicious, yes, save me some! please..:)
ReplyDeleteOk, I'm hungry.
ReplyDeleteI made these today - wonderful, my family loved these! Thank you!!
ReplyDeleteCan you use fresh fruit?
ReplyDeleteEmily, yes you can use fresh fruit... it's just a tad harder to stir in and not mush them into the dough.
ReplyDeleteMade these! I wanted them to be like the Tim Hortons fruit explosion muffins, so I put some batter in the base, put a little dollop of homemade freezer jam, and then topped it off with more batter. They are so delicious! Taste way better than Tim Hortons. Only thing, they were hard to get out of the muffin liners.
ReplyDeleteWas it hard to get them off the paper liners or out of the tins?
DeleteThese muffins do not have a lot of fat in them, and so that makes them stick to the paper more so. I would suggest a good spraying of the muffin tins and/or parchment paper liners. They are more expensive but work well!
Do you have to use coconut? And if not what could it be replaced with?
ReplyDeleteDo you have to use coconut and if not can I use instead?
ReplyDeleteYou can leave out the coconut. I just put it in because I like it but the original recipe did not have it.
DeleteI made these today for the first time & they are awesome. Thank you so much for sharing the recipe. I did leave out the coconut & used frozen fruit. Rest assured that it won't be long before I make them again. I should have read the reviews before I made them because I did not use the paper liners & did not spray my tins enough but in this case that is OK, I will be saving the not so pretty ones for the cook. :)
ReplyDeleteThese were delicious! I did not have any coconut and used a bag of frozen raspberries, blackberries, and blueberries. I only had whole wheat flour so i increased the liquid. I used 1/3 cup lowfat greek yogurt and about 3/4 cup of skim milk instead of buttermilk, and they came out so nice and moist! Great recipe!
ReplyDeleteI love muffins and my family can't get enough of these. Fantastic recipe!
ReplyDeletegreat recipe , I used low calorie vanilla almond milk in place of the buttermilk, tossed in 1/4 cup rolled oats , strawberries, bananas and blueberries , will certainly make again . greased the muffin pan with coconut oil and they slid right out.
ReplyDeleteThanks for sharing! Do you think this recipe would work out well as a fruit loaf?
ReplyDeleteYou could try it . It would not be a heavy loaf such as we think of when we think
ReplyDeleteof a loaf.
This by far, is one of the best recipes that I have came across for Fruit Explosion Muffins. I made them on the weekend and my family absolutely loved them. Thank you for sharing this recipe. Looking forward to reviewing and trying out other recipes you have posted on this site.
ReplyDeleteAbsolutely delicious! Would make them again in a heartbeat.
ReplyDeleteI just made these and while they did stick to the papers, it was worth it! Mind you I used almost exclusively raspberries with only a few blueberries to top off the two cups of berries, so there is that! Yummy! I will make these again! Oh and I used some large sugar crystals for the sprinkle of sugar on top and it gave a nice crunchy texture!
ReplyDeletewell I'm going to try and make these for my mom today since it's mothers day and thank you for your recipe.
ReplyDeleteI crush the parchment paper into little balls,unfold and press into large muffin tin.....works great
ReplyDelete