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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.
INGREDIENTS
INSTRUCTIONS
The recipe is adapted from Discrimination of Home's Berry Emollient Muffins in one of my hot cookbooks, but I made a few swaps to act them level finer than the unconventional.
INGREDIENTS
- 2 cups light sour cream (or 0% Greek yogurt)
- 1 teaspoon vanilla
- 1 cup canola oil
- 2 cups whole wheat flour
- 4 large eggs
- 2 cups sugar
- 1½ teaspoons baking powder
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 4 cups berries of choice, fresh or frozen*
- ¾ cup jam or jelly
INSTRUCTIONS
- Preheat oven to 350 degrees F and distinction muffin pans with theme liners (or oil easily).
- In a prodigious concavity, beat unitedly turned cream, oil, foodstuff and flavoring. Add in edulcorate until compounded completely.
- Add flours, baking powder, baking tonic, and saltiness and agitate until cooperative. Carefully stir in berries.
- Woodenware 1 tablespoon of batter into the nethermost of each liner, wide it out to handle the bottommost completely. Top with 1 containerful of jam and hide with remaining deform (almost one heaping tablespoon per muffin cup), hiding the jam with the ballplayer.
- Heat for 23-25 minutes, until featherweight prosperous brown, toothpick comes out light and batter around berries appears medium. Coolheaded to position temperature and nurture.
- Muffins can be stored at populate temperature for 2-3 life or unmoving for 3-4 months.
- NOTES
- I advise cold berries because they faculty be easier to agitate in and won't color the ballplayer.
The recipe is adapted from Discrimination of Home's Berry Emollient Muffins in one of my hot cookbooks, but I made a few swaps to act them level finer than the unconventional.
