Breakfast Muffins79 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.” - by Carol Yarde
Original recipe yields 12 standard muffins
- 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.
Amount Per Serving (12 total)
- 154 cal
- 6 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (79)Rate This Recipe
"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 fo..." See moreund was that you should mix the wet ingredients separately, then add to the dry."
"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...." See more"
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