Best Fruit Filled Muffins Recipes

FRUIT-FILLED MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
• Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.

FRUIT FILLED MUFFINS

Steps:

• 1. Oven to 350 degrees. In med bowl, combine flour, brown sugar and cinnamon. Cut in butter with pasty blender or fork until it resembles coarse crumbs. Separate biscuits, split each in half so you have 12 rounds. Flour hands, and flatten each to 4" round. Spray muffin tins with Pam, and press each biscuit into one cup of the muffin pan. Top each with about 2 T of the pie filling and sprinkle each with about 2 T of the flour mixture. The cups will be FULL. Place muffin pan on cookie sheet. Bake 15-22 min or until golden. Cool 5 min. Remove from pan and cool on wire rack an additional 5 min.
• 2. In small bowl, beat whipping cream until stiff peaks form. Top each muffin with whipped cream. Sprinkle each muffin with cinnamon sugar mixture.

FRUIT FILLED MUFFINS

Steps:

• Heat oven to 400°F
• Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• Stir milk, oil and egg until blended.
• Stir in Bisquick mix and sugar.
• Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
• Bake 13 to 18 minutes or until golden brown.
• Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.

FRUIT-FILLED MUFFINS (LIGHT)

Steps:

• Coat twelve muffin cups with nonstick cooking spray or line with paper bake cups; set aside.
• In a medium bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
• In a small bowl, stir together buttermilk, egg and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling each about one-fourth full. Place 1 teaspoon of the spreadable fruit in center of each. Add remaining batter.
• Bake in 400F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.