-
-
My review
Breakfast Muffins
Carol Yarde
"Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 154 calsOriginal recipe yields 12 servings (12 standard muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
- Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
Footnotes
- Cook's Note:
- Finely chop the fruit and--depending on the fruit you're using--top it with a teaspoon of sugar, if desired. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo muffins.
Nutrition Facts
Per Serving: 154 calories; 6 g fat; 22.2 g carbohydrates; 3.1 g protein; 30 mg cholesterol; 247 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 110137 Ratings
-
-
-
-
-
Most helpful positive review
1/15/2001
I make these muffins at least once a week (alternating between fresh blueberries and fresh raspberries). Before baking, I sprinkle them with sugar (raw or demamara works nicely). The only thin...
Most helpful
Most positive
Least positive
Newest
1/15/2001
I make these muffins at least once a week (alternating between fresh blueberries and fresh raspberries). Before baking, I sprinkle them with sugar (raw or demamara works nicely). The only thin...
9/23/2001
Delicious. Used chopped fresh peaches instead of blueberries and added an extra 1/4 cup peaches for moisture. My husband who doesn't like muffins said "good" and ate several.
7/23/2010
These are really good!! Fluffy and delicious! They puffed up nice and high. I added chocolate chips to mine. They were a HIT! The only thing I would change is the temp of the oven. 400 is WAY to...
4/9/2002
These are the best muffins I've tried and will now be my standard muffin recipe. Excellent!
7/28/2001
Very Good!! Quick and easy blueberry muffins that everyone liked. I added some vanilla and topped with coarse sugar the second time I made them and really liked the enhancements.
9/23/2013
Quick, easy, and delicious! Plus it's a great way to use up ripe fruit. The batter was a little dry, so I used a bit more milk and added a couple Tbsp. of veg. oil. This recipe is a great base ...
11/22/2002
I had to make a large amount for a breakfast group. I made all the varations. I think I liked choc chip and peach the best. I put extra sugar on top. They were more dry than I would like but the...
6/3/2002
I used this recipe to make blueberry muffins and strawberry muffins, in both mini-muffin tins and regular tins. They were pretty good, but I was disappointed that my "bisquick" blueberry muffin...