Best Fruitburst Muffins Recipes

FRUIT EXPLOSION MUFFINS

Fruit Explosion Muffins image

These Fruit Explosion Muffins are packed with berries and have a strawberry surprise in the center! They are just as good as your bakery favorite but made completely from scratch.

Provided by Ashley Fehr

Number Of Ingredients 12

Ingredients

2 cups light sour cream (or 0% Greek yogurt)
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups all purpose flour
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 cups berries of choice (fresh or frozen*)
3/4 cup jam or jelly

Steps:

Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.

Nutrition Facts : Calories 1459 kcal, Carbohydrate 267 g, Protein 32 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 272 mg, Sodium 951 mg, Fiber 11 g, Sugar 134 g, ServingSize 1 serving

FRUIT-FILLED MUFFINS

Fruit-Filled Muffins image

Whip up delicious fruit-filled muffins with what's probably already in your cupboard or fridge.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

2/3 cup milk
1 tablespoon vegetable oil
1 egg
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
1/4 cup fruit preserves (any flavor)
2/3 cup powdered sugar
3 to 4 teaspoons water

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.

Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 13 g, TransFat 1 g