fruit muffin

A delicious muffin recipe full of fresh blackberries

Blackberry Swirl Muffins with Honey Butter

coconut oil oil

maple syrup

vanilla extract

buttermilk

plain greek yogurt

eggs

all-purpose flour

white whole wheat flour

baking powder

salt

orange zest

blackberries

salted butter,

honey

cinnamon

1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners.&nbsp;2. In a large mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and salt and mix until just combined.&nbsp;3. In a small bowl, gently mash 3/4 of the blackberries with a fork until some of the juices are released. Stir in the remaining blackberries and orange zest, then gently fold all of the blackberries into the batter, being careful not to over mix. Remember, you're going for a blackberry swirl look. &nbsp;4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.&nbsp;5. Meanwhile, make the honey butter. In a small bowl, stir together the butter, honey, and cinnamon.&nbsp;6. Serve the muffins warm or at room temp with a smear of honey butter. Enjoy!

These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven

Doughnut muffins

golden caster sugar

plain flour

tsp bicarbonate of soda

milliliters natural yogurt

tsp vanilla extract

butter

tsp raspberry jam

Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.

Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

Sweet, buttery, extra soft, and loaded with both strawberry jam and fresh strawberries. Made with whole wheat flour and sweetened with just honey.&nbsp;Bonus? They're super easy to make!&nbsp;Try eating them warm, right out of the oven with a smear of butter.&nbsp;

Honey Strawberry Muffins

salted butter, melted

runny honey

milk

whole wheat flour

baking soda

strawberries,

strawberry jam

lemon zest

1. Preheat the oven to 350 degrees F.&nbsp;Lightly coat 18 muffin tins with nonstick spray.2. In a large mixing bowl, whisk together the melted butter, honey, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and baking soda, and mix until just combined. 3. In a small bowl, stir together the strawberries, jam, and lemon zest. Gently fold the berries into the batter, being careful not to over mix, you are going for a swirled look.4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.6. Serve the muffins warm or at room temp with a smear of butter. Enjoy!

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Blackberry Swirl Muffins with Honey...

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Blackberry Swirl Muffins with Honey...

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The most viewed fruit muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine