Breakfast Muffins

Breakfast Muffins

96

"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 servings 154 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • 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.

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.

Reviews

96
  1. 120 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 critical

Tasted pretty good but very dry.

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...

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.

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

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...

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.

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...

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...

This is a very good overall muffin recipe. I add fresh apricots. I also had to add a little more sugar to the recipe. They turned out very tasty. I had to make a second batch to share at wor...

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 ...