Fancy Fruit Muffins You Can Easily Bake At Home
Muffins are a different breed of pastry from their close cousin, the sweet and soft cupcake. They are a lot denser, have less sugar, and are usually made with fruit instead of sweets and sometimes baked with flour that’s whole wheat. Muffins don’t always have to qualify as dessert—they can be savory, too. If you’re opting for a sweeter muffin pastry, you can substitute half of the oil or clarified butter in the recipe below with applesauce.
Muffins are very photogenic eats at breakfast time and keep well, pretty much like bread does, as long as they’re kept in a dry container. You can also freeze them for longer. In this recipe, we used strawberries, but if they are not in season, feel free to choose any fruit you like for filling and flavor.
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup caster sugar
- 170 grams strawberries, washed, stems removed, then quartered (or use other fruits like mango or banana, tossed in sugar—if you want them sweeter in the muffins when they bake)
- 2 eggs
- 1/2 cup + 5 teaspoons milk
- 1/2 cup + 5 teaspoons vegetable or corn oil
- clarified butter using two 8-ounce bars butter, at room temperature
- confectioners’ sugar, sprinkling or dusting
*Original adjusted base recipe shared by award-winning blogger, Charlotte Thompson
What’s to love as well about this recipe? It takes about 15 minutes to assemble once you have everything you need. If you’re making clarified butter, you’ll have to add 10 to 15 minutes to your preparation time. Then factor in about 20 to 25 minutes for baking.
1. Preheat oven to 190°C (170°C for a fan oven) and have your muffin tins ready.
2. Add flour, baking powder, and sugar together in a bowl. Add chopped fruit.
3. In another bowl, whisk milk, eggs, oil (or optional applesauce) together before combining with the dry ingredients.
4. Combine everything together (don’t overmix.)
5. Scoop batter into your baking tins or muffin cups. Bake for about 20 minutes, check regularly until golden brown.
Photographs by Julia Arenas