Tuesday, March 31, 2009

Fruit Explosion Muffins


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
Method:
  1. Combine dry ingredients.
  2. Beat eggs, butter, buttermilk and vanilla together in a large bowl. Add dry ingredients and stir until just moistened.
  3. Stir fruit in carefully, so that the dough does not turn purple.
  4. Fill 12 regular sized, well-greased or lined muffin tins. Sprinkle lightly with sugar.
  5. 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.

27 comments:

  1. Oh, my goodness! These look wonderful. I will be making these soon!

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  2. Fruit 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.

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  3. Oh does that ever sound good. I will have to try these!

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  4. I have a recipe similar to these and I know they are good..great pic Anneliese!

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  5. I'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.
    Your picture of the muffins should be in a magazine. . I love it.

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  6. 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.

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  7. Purrrfect 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!

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  8. Hi Anneliese! Love the name of these muffins and they look very tasty!!

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  9. Delicious, yes, save me some! please..:)

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  10. I made these today - wonderful, my family loved these! Thank you!!

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  11. Can you use fresh fruit?

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  12. Emily, yes you can use fresh fruit... it's just a tad harder to stir in and not mush them into the dough.

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  13. Made 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.

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    Replies
    1. Was it hard to get them off the paper liners or out of the tins?
      These 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!

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  14. Do you have to use coconut? And if not what could it be replaced with?

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  15. Do you have to use coconut and if not can I use instead?

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    1. You can leave out the coconut. I just put it in because I like it but the original recipe did not have it.

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  16. I 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. :)

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  17. These 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!

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  18. I love muffins and my family can't get enough of these. Fantastic recipe!

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  19. great 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.

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  20. Thanks for sharing! Do you think this recipe would work out well as a fruit loaf?

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  21. You could try it . It would not be a heavy loaf such as we think of when we think
    of a loaf.

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  22. 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.

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