Breakfast Muffins

Breakfast Muffins

86 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Carol Yarde
Recipe by  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

Adjust Servings

Original recipe yields 12 standard muffins

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 (86)

Rate This Recipe
LAURA_IVERSON
53

LAURA_IVERSON

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
36

JULIA39

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

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 22.2 g
  • 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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