Fruit Muffins
Fruit Muffins: Transform a light and fluffy vanilla muffin into your favorite fruit muffin, topped with a crunchy vanilla cookie streusel topping.
When you ask your guests “what’s your favorite fruit muffin” and you get three different answers. What will you do? Make fruit muffins! Add their favorite fruit to the light and fluffy vanilla muffin base.
How to Make Fruit Muffins
VANILLA MUFFIN BASE RECIPE
INGREDIENTS
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- egg
- buttermilk
- butter
- vanilla
FOR THE FRUIT—FRESH OR FROZEN
FROZEN FRUIT—If using frozen fruit, measure from the frozen state. If fruit is in large pieces, slightly thaw and chop while still icy. Fold in batter as directed.
FRUIT CHOICES—blueberries, sweet cherries, raspberries, chopped peaches or strawberries ( I used blueberries, raspberries, and cherries)
STREUSEL TOPPING— As I stated above, the streusel has a wonderful crunchy texture. It’s like eating your favorite crunchy vanilla cookie on top of a light and fluffy fruity vanilla muffin. Breakfast Perfection!
STRUESEL INGREDIENTS
- all-purpose flour
- brown sugar
- melted butter
How to Make Mini Fruit Muffins
Line 24 ( 1¾ inch muffin cups) with paper bake cups. Preheat oven and prepare batter as directed. Fill prepared muffin cups using about 2 tablespoons of batter per cup. Top with Streusel topping. Bake 12-14 minutes or until golden and a toothpick comes out clean.
How to Make Jumbo Fruit Muffins
Line six 3½ inch muffin cups with paper bake cups. Preheat oven and prepare batter as directed. Fill prepared muffin cups using a scant ½ cup batter per cup. Top with Streusel topping. Bake 25 to 30 minutes or until golden and a toothpick comes out clean. (If necessary to prevent overbrowning, cover loosely with foil the last 10 minutes of baking.)
BUTTERMILK VS MILK: WHICH IS BETTER?
BUTTERMILK is made up of a variety of acids—the results of the fermentation process, which give baked good a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise. The extra acid in buttermilk tenderizes gluten, helping to create baked goods that are light and fluffy.
MILK adds a subtle flavor.
HOW TO MAKE BUTTERMILK AT HOME (three different ways)
- LEMON JUICE METHOD: •1 cup whole milk •1 tablespoon lemon juice— 1. Mix together 2. Microwave 30-45 seconds (just to warm) 3. set aside for 10 minutes. Pour in a jar with a lid, mixture will be lumpy, give it a good shake before using.
- CREAM OF TARTAR METHOD: •1 cup whole milk •1¾ tablespoons cream of tartar—1. Pour in a jar, add lid and shake until mixed. 2. Set aside for 10 minutes—shake before using
- SOUR CREAM METHOD: •1¼ cups water •¾ cup sour cream— 1. Add the water and sour cream to a jar , cover with lid, and shake to blend. This one does not have to sit.
All these substitutes work really well for baking. The sour cream method has the closet flavor and texture of buttermilk. I would recommend using that method for coating chicken for fried chicken. Other then that you can use any of these three methods for baking.
MORE MUFFIN RECIPES YOU MIGHT LIKE
BOURBON PUMPKIN MUFFINS 2. CRANBERRY ORANGE
AMBROSIA MUFFINS 2. RASPBERRY COFFEE CAKE MINI MUFFINS 3. OVER 30 MORE RECIPE→MUFFINS
Fruit Muffins
When you ask your guests "what's your favorite fruit muffin" and you get three different answers. What will you do? Make fruit muffins! Add their favorite fruit to the light and fluffy vanilla muffin base.
Ingredients
For the Streusel:
- 1/3 cup all-purpose flour
- 3 tablespoons light brown sugar, packed
- 3 tablespoons unsalted butter, melted
For the Fruit Muffins:
- 1¾ cup all-purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- ¾ cup buttermilk
- 5 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen fruit (blueberries, cherries, raspberries, peaches or strawberries)
Instructions
For the Streusel Topping:
- In a small bowl, stir together the flour, brown sugar and butter. Set aside and make the muffins.
For the Fruit Muffins:
- Preheat oven to 350°. Line 12 regular size muffin cups with paper bake cups.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, combine egg, buttermilk, melted butter, and vanilla.
- Add egg mixture all at once to the flour mixture.
- Stir just until combined, gently fold fruit into batter.
- Fill prepared muffin cups using a generous ¼ cup batter per cup (cups will be full). Sprinkle each cup with 1 tablespoon streusel.
- Bake 18-20 minutes or until golden and a toothpick comes out clean. Cool in muffin cups on wire rack 5 minutes. Remove from cups and cool 10-15 minutes more. Cool completely before storing. MAKES 12 MUFFINS
Notes
How to Make Mini Fruit Muffins
Line 24 ( 1¾ inch muffin cups) with paper bake cups. Preheat oven and prepare batter as directed. Fill prepared muffin cups using about 2 tablespoons of batter per cup. Top with Streusel topping. Bake 12-14 minutes or until golden and a toothpick comes out clean.
How to Make Jumbo Fruit Muffins
Line six 3½ inch muffin cups with paper bake cups. Preheat oven and prepare batter as directed. Fill prepared muffin cups using a scant ½ cup batter per cup. Top with Streusel topping. Bake 25 to 30 minutes or until golden and a toothpick comes out clean. (If necessary to prevent overbrowning, cover loosely with foil the last 10 minutes of baking.)
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