Prep time: 15 mins | Cook time: 23 mins | Total time: 38 mins | Servings: 18
Extra moist muffins that are bursting with berries! You can fill the muffins with any berries you want such as blueberries or strawberries. These Fruit Explosion Muffins are delicious and super easy to whip up! A winner muffin recipe that you should try soon!
Ingredients
½ c. canola oil
1 c. light sour cream
½ c. unsweetened applesauce
2 eggs
½ c. granulated sugar
1 tsp vanilla
½ c. brown sugar, packed
¾ c. jam or jelly
1 ½ c. all-purpose flour
1 tsp baking powder
1 c. whole wheat flour 135 grams
½ tsp baking soda
3 c. mixed berries of choice fresh or frozen
¼ tsp salt
HOW TO MAKE FRUIT EXPLOSION MUFFINS
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using paper liners, line three muffin pans.
Step 2: In a large bowl, place the sour cream, oil, applesauce, eggs, and vanilla. Mix well using a whisk, then add the sugars. Mix again until well blended.
Step 3: To the large bowl, add the flour along with the baking powder, baking soda, and salt. Mix until well combined. Then, gently fold in the berries.
Step 4: Into the bottom of each liner, spoon 1 tbsp of the batter and spread until the bottom is completely covered. Next, top with 2 tsp jam and cover with the rest of the batter.
Step 5: Place in the preheated oven and bake for about 23 to 25 minutes or until the muffins are golden brown. Remove from the oven when allowing the muffins to cool at room temperature before serving. Enjoy!
Tips:
Keep the muffins for up to 2 to 3 days at room temperature or in the freezer for up to 3 to 4 months.
Freeze the raspberries before using them to prevent them from getting squashed.
For this recipe, you are welcome to use any berries such as strawberries, blueberries, and cranberries. You can use them fresh, but I prefer to freeze them as they can be stirred in more easily.
Nutritional Facts:
Calories: 197 Kcal Carbohydrates: 29g Protein: 3g Fat: 8g Cholesterol: 22mg
Ingredients
- ½ c. canola oil
- 1 c. light sour cream
- ½ c. unsweetened applesauce
- 2 eggs
- ½ c. granulated sugar
- 1 tsp vanilla
- ½ c. brown sugar, packed
- ¾ c. jam or jelly
- 1 ½ c. all-purpose flour
- 1 tsp baking powder
- 1 c. whole wheat flour 135 grams
- ½ tsp baking soda
- 3 c. mixed berries of choice fresh or frozen
- ¼ tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using paper liners, line three muffin pans.
Step 2: In a large bowl, place the sour cream, oil, applesauce, eggs, and vanilla. Mix well using a whisk, then add the sugars. Mix again until well blended.
Step 3: To the large bowl, add the flour along with the baking powder, baking soda, and salt. Mix until well combined. Then, gently fold in the berries.
Step 4: Into the bottom of each liner, spoon 1 tbsp of the batter and spread until the bottom is completely covered. Next, top with 2 tsp jam and cover with the rest of the batter.
Step 5: Place in the preheated oven and bake for about 23 to 25 minutes or until the muffins are golden brown. Remove from the oven when allowing the muffins to cool at room temperature before serving. Enjoy!
Notes
Keep the muffins for up to 2 to 3 days at room temperature or in the freezer for up to 3 to 4 months. Freeze the raspberries before using them to prevent them from getting squashed. For this recipe, you are welcome to use any berries such as strawberries, blueberries, and cranberries. You can use them fresh, but I prefer to freeze them as they can be stirred in more easily.
