Breakfast Muffins

Breakfast Muffins

92
Carol Yarde 0

"Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips."

Ingredients 40 m {{adjustedServings}} servings 154 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
  2. 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.
  3. Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
Tips & Tricks
Banana Crumb Muffins

The crumb topping makes these muffins extra yummy.

Morning Glory Muffins I

Make a morning muffin that’s loaded with good stuff.

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.
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Reviews 92

  1. 114 Ratings

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LAURA_IVERSON
2/12/2004

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 thing I found was that you should mix the wet ingredients separately, then add to the dry.

JULIA39
3/28/2003

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.

PULLEYHEATHER
3/28/2003

These are the best muffins I've tried and will now be my standard muffin recipe. Excellent!