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Breakfast Muffins

Breakfast Muffins

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Carol Yarde

Carol Yarde

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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

Directions

  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.
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Reviews

LAURA_IVERSON
56

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
37

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
21

PULLEYHEATHER

3/28/2003

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

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