Fruit Explosion Muffins Recipe

There’s nothing quite like the joy of biting into a muffin only to discover a sweet, fruity surprise at its core. These Fruit Explosion Muffins are perfect for those who love a burst of berry flavor in every bite. Packed with strawberries, blueberries, or any berries you fancy, and featuring a luscious strawberry jam center, these muffins are both delightful and wholesome. Made with whole wheat flour and sour cream, they promise moist and tender perfection every time.

Why You’ll Love This Recipe

You’ll adore these muffins not only for their delicious taste but also for their simplicity and health benefits. They’re a great homemade alternative to those found at your local coffee shop, offering the satisfaction of a bakery-style treat while being a bit friendlier to your waistline. Plus, they freeze wonderfully, making them a convenient option for quick breakfasts or snacks.

Kitchen Equipment You’ll Need

• Muffin pans
• Paper liners or a non-stick cooking spray
• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Spoon or scoop for batter

Ingredients

• 2 cups light sour cream (or 0% Greek yogurt)
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 cups berries of choice, fresh or frozen*
• ¾ cup jam or jelly

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F and line your muffin pans with paper liners, or grease them well.
2. In a large bowl, whisk together the sour cream, oil, eggs, and vanilla extract until smooth.
3. Add the sugar and mix until fully combined.
4. Gradually add in both types of flour, baking powder, baking soda, and salt. Stir until just combined.
5. Gently fold in your choice of berries, being careful not to overmix.
6. Spoon 1 tablespoon of batter into each muffin liner, ensuring it covers the bottom.
7. Add 1 teaspoon of jam to the center of each, then cover with the remaining batter (about one heaping tablespoon per muffin).
8. Bake for 23-25 minutes, until the tops are lightly golden and a toothpick inserted into a muffin comes out clean.
9. Allow the muffins to cool to room temperature before serving.

Tips for Success

• Ensure your berries are well-dried if using fresh, or thawed and drained if using frozen.
• Do not overmix the batter to keep the muffins tender.
• Check muffins a couple of minutes early to avoid overbaking, as ovens can vary.

Additional Tips and Variations

Feel free to experiment with different berry combinations or even add a touch of lemon zest for extra flavor. If you prefer a slightly less sweet muffin, reduce the sugar to 1½ cups.

Nutritional Highlights (Per Serving)

Calories: Approximately 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g

Frequently Asked Questions (FAQ)

Can I use a different type of oil? Yes, you can substitute with vegetable oil or melted coconut oil.

How do I store these muffins? Store them at room temperature in an airtight container for 2-3 days, or freeze for up to 4 months.

Can I make these muffins gluten-free? You can try using a gluten-free flour blend, but results may vary.

Conclusion

I hope you’re as excited to try these Fruit Explosion Muffins as I was to create them. They’re a delightful treat that bursts with flavor and joy. I’d love to hear how they turn out for you, so please share your experiences and any creative twists you try!