FRUIT EXPLOSION MUFFINS
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
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 EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)
These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.
Provided by Ashley Fehr
Categories Bread and Baked Goods Breakfast
Time 38m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
- In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
- Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
- Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
- Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
- May be stored at room temperature for 2-3 days or frozen for 3-4 months.
Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 102 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
BANANA MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
- Copyright 2003 Television Food Network, G.P. All rights reserved
LIGHTER BANANA MUFFINS
This banana bread has no oil, or butter of any sort. It doesn't need it! Because this bread isn't greasy it makes great muffins without the greasy bottoms I have experienced through other recipes. The walnuts are optional.
Provided by Shelby Mendiguren
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
- In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 42.2 g, Cholesterol 37.2 mg, Fat 1.4 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 373.3 mg, Sugar 19.5 g
MOIST BANANA MUFFINS
This recipe was given to me by my aunt. Everyone loves these moist muffins!
Provided by scholzy
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 333 calories, Carbohydrate 44.5 g, Cholesterol 7 mg, Fat 17 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 3.5 g, Sodium 251.2 mg, Sugar 24.4 g
BANANA OATMEAL MUFFINS
These are healthy muffins that are sure to give you energy that will last an entire day.
Provided by Olivia
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
- Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 295 calories, Carbohydrate 43 g, Cholesterol 51.4 mg, Fat 12.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 172.9 mg, Sugar 20.7 g
FRUIT EXPLOSION MUFFINS (TIM HORTONS COPYCAT RECIPE) RECIPE - (4/5)
Provided by á-25649
Number Of Ingredients 13
Steps:
- Cream together in the mixer: butter and sugar... then add eggs, vanilla and rum In separate bowl mix together: Flour, baking powder and salt Add to creamed mixture above alternately with the milk - do not over mix gently stir in blueberries and cranberries Fill paper lined muffin muffin cups to the brim (grease the top of the muffin pan) put a dollop (a blop) of raspberry pie filling on the top of each one (the batter will bake over top of it put apple slice on top to hold it in place Bake at 375°F for 25min put a cookie sheet below in case any drips over so it won't hit the element
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