26 Fruit-Filled Muffin Recipes to Make Your Mornings Sweeter (2024)

FAQs

What is the secret to making moist muffins? ›

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

"They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT. Yet, muffins can be a healthy breakfast option if you make them at home yourself.

Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe. Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don't recommend fat-free for either. Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Everyone knows the most delicious part of the muffin is the top.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

How unhealthy is a muffin? ›

A lot of commercial brand muffins are just as bad as cake, donuts, or cookies. They can have upwards of 500 calories each, 40 grams of sugar, hardly any fiber, and 35% DRV of fat.

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Try adding raisins and dried cranberries to the muffin mix, along with a cup of chopped walnuts. Sprinkle the top with some extra cinnamon sugar mix for a coating of sweetness to add to the multitextured layers. The flavors of nutty, fruity, chewy, and sweet play well with each other.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist. So use both!