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+ servings

Easy homemade fruit muffins

Here's a recipe for easy homemade fruit muffins that you can make with any frozen berries or fresh berries, rhubarb, etc.
Course Snack
Cuisine American
Keyword easy homemade fruit muffins, fruit muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10
Calories 383kcal
Author Janice

Equipment

Muffin pan
Artisan mixer
Muffin scoop
Cake tester

Ingredients

For the streusel topping

  • 40 grams (5 tbsp) all-purpose flour
  • 40 grams (7 tbsp) ground almonds
  • 40 grams (3 tbsp) granulated sugar
  • 40 grams (3 tbsp) unsalted butter
  • 1 pinch fine kosher salt

For the muffin batter

  • 250 grams (2 cups) all-purpose flour
  • 200 grams (½ cup) granulated sugar
  • 2.5 mL (½ tsp) baking powder
  • 2.5 mL (½ tsp) baking soda
  • 2.5 mL (½ tsp) fine kosher salt
  • 115 grams (½ cups) unsalted butter room temperature
  • 2 large eggs
  • 5 mL (1 tsp) pure vanilla extract
  • 125 mL (½ cup) sour cream (14% fat) or 80 mL (1/3 cup) of buttermilk
  • 180 grams (6 oz) frozen berries or other frozen fruit like frozen pineapple, fresh or frozen rhubarb, etc.
  • 8 grams (1 tbsp) all-purpose flour

Instructions

To make streusel topping

  • Mix all of the dry ingredients together in a bowl.
  • Melt the butter in the microwave and stir into the dry ingredients with a fork until a crumble forms.
  • Cover and refrigerate until ready to use.

To make fruit muffins

  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • Add the softened butter and mix it in until the mixture resembles a coarse crumble. Set aside.
  • In a separate bowl, whisk together the eggs, vanilla, and sour cream (or buttermilk).
  • Add the wet ingredients to the bowl with the dry ingredients and stir just to combine.
  • Toss the frozen berries (or frozen fruit) in the extra tablespoon (8 grams) of flour, then fold them in gently with a wooden spoon or spatula.
  • For a “regular” muffin top: divide the batter between 10 muffin paper-lined wells of a muffin pan (~70 grams batter per paper), sprinkle with streusel, and bake at 350°F for about 25 minutes. For a “domed” muffin top: divide the batter between 10 muffin paper-lined wells of a muffin pan (~70 grams batter per paper), sprinkle with streusel topping and bake at 425°F for 8 minutes, then drop temperature setting to 350°F for the last 15–17 minutes. For a “puffy” muffin top: refrigerate the batter overnight, then scoop the batter into 10 muffin paper-lined wells of a muffin pan (~70 grams batter per paper), sprinkle with streusel topping, and bake them at 350°F for about 25 minutes.

Notes

I baked this recipe with Stirling Creamery unsalted butter
If you want larger muffins, scoop more batter per muffin cup and make 8 muffins instead of 10!
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Nutrition

Calories: 383kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 195mg | Potassium: 96mg | Fiber: 2g | Sugar: 26g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg