Muffin recipes are such that you can play around with them by comparing several that you like and tweaking the ingredients. That is how these muffins came about. They started off as cranberry muffins, so that is what you can do if you like. In this recipe I have also cut down on the fat and sugar and added the coconut and orange zest. You can also add lemon zest, if you like. I like doubling the recipe and making them in the extra large sized muffin cups. If you do this, they will take longer to bake, of course.
Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 cup sugar
¼ cup coconut mixed with 2 Tbsp orange rind
2 eggs
1/4 cup melted butter
1 (very full) cup buttermilk
1 tsp vanilla
2 cups fruit (frozen blueberries, cranberries, blackberries, raspberries)
sugar for sprinkling
Combine dry ingredients in mixing bowl. Beat eggs, butter, buttermilk and vanilla together in a large bowl. Add dry ingredients and stir until just moistened. Stir fruit in carefully, so that the dough does not turn purple.
Fill 12 regular sized, well-greased or lined muffin tins. Sprinkle lightly with sugar.
Bake at 375F for 25 min. Test with toothpick. Frozen fruit may extend the baking time.
P.S. If you don't have buttermilk on hand, you can use 1/2 cup plain yoghurt and 1/2 cup milk.
Posts
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!