Fruit Exploding Muffins are a delightful treat bursting with the sweetness of fresh berries and the wholesome goodness of Greek yogurt. These muffins are not only delicious but also packed with nutrients, making them a perfect snack or breakfast option for the whole family. With a tender crumb and juicy fruit filling, each bite of these muffins is a delightful explosion of flavor. Plus, they’re easy to make and can be customized with your favorite fruits and toppings.
Ingredients
- 1 cup Plain Greek Yogurt
- ½ cup canola oil
- ½ cup unsweetened applesauce
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups strawberries, chopped
- 1 ½ cups blackberries, chopped
- 1 ½ cups cherries, chopped
- ¾ cup sugar-free strawberry jelly
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cavities with cooking spray.
Step 2: Prepare the Batter
- In a large mixing bowl, combine the Greek yogurt, canola oil, unsweetened applesauce, eggs, granulated sugar, and brown sugar. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 3: Add the Fruit Filling
- Gently fold in the chopped strawberries, blackberries, and cherries into the muffin batter until evenly distributed.
Step 4: Fill the Muffin Tins
- Fill each muffin cavity halfway with the muffin batter.
- Make a small indentation in the center of each muffin batter with the back of a spoon.
- Spoon a teaspoon of sugar-free strawberry jelly into the indentation of each muffin.
- Top each muffin cavity with the remaining batter, covering the jelly filling completely.
Step 5: Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve the fruit exploding muffins warm or at room temperature. Enjoy!
Cook’s Tips and Variations
- Customize the Fruits: Feel free to use your favorite combination of fruits in these muffins. Blueberries, raspberries, or diced peaches would also work well.
- Jelly Options: If you prefer, you can use a different flavor of jelly or jam for the filling, such as raspberry or apricot.
- Nut-Free Option: If you have nut allergies, you can omit the nuts or substitute them with chopped seeds or additional fruit.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Frequently Asked Questions (FAQs)
Q: Can I use regular jelly instead of sugar-free? A: Yes, you can use regular jelly or jam if you prefer. Just be aware that it will add additional sugar to the muffins.
Q: Can I use frozen fruit instead of fresh? A: Yes, you can use frozen fruit in these muffins. Just be sure to thaw and drain the fruit before adding it to the batter.
Q: Can I make these muffins gluten-free? A: Yes, you can substitute gluten-free all-purpose flour for the regular flour to make gluten-free fruit exploding muffins.
Q: Can I add nuts or seeds to the muffins? A: Absolutely! Chopped nuts or seeds can add a delicious crunch to these muffins. Just be sure to chop them finely and fold them into the batter along with the fruit.
Fruit Exploding Muffins are a delightful treat that’s perfect for breakfast, brunch, or snacking any time of day. With their tender crumb, juicy fruit filling, and sweet jelly center, these muffins are sure to become a family favorite. Plus, they’re easy to make and can be customized with your favorite fruits and fillings. Whip up a batch of these delicious muffins today and enjoy a burst of fruity flavor in every bite!
