I have a favourite muffin I get whenever I am at a certain coffee shop. They do not call it fruit filled muffins, it has “explosion” in the name.
When I was making some lunch box treats the other day I thought I would like to try making my own version of these muffins so we can have them more often. While mine aren’t as “pretty and perfect” looking as this certain coffee shop, the taste is just about bang on!
Here are my ingredients.
I creamed the butter and sugar together before adding the eggs and vanilla.
In a medium bowl, I mixed the partially thawed (and chopped if necessary) mixed berries with about 2 tbsp. flour and set aside.
I added the flour, cinnamon, baking powder, salt and milk to the egg mixture and blended until well combined before adding the berries and flour.
I spooned about 1 tbsp. of muffin batter into my lined muffin tin cups.
Next I spooned about 1 tbsp. of cherry pie filling on top of the batter in the muffin tins…
Before topping it with the remaining muffin batter to fill the muffin tin cups.
I baked them at 375 degrees for about 35 to 40 minutes, until the tops were browned and they were cooked through.
Let them cool about 10 minutes in the pan before removing to a plate to continue cooling… but not without taste testing one of them while they were still warm!!!
Fruit “Filled” Muffins (Copycat “Fruit Explosion Muffins”)
Preparation Time: 15 minutes Baking Time: 35 – 40 minutes Servings: 18 to 24 muffins
- 6 tbsp. butter/margarine
- 1 1/2 cups white sugar
- 3 eggs
- 1 tsp. vanilla
- 1 1/3 cups milk
- 3 cups flour
- 1 tsp. salt
- 1 tbsp. baking powder
- 1 bag frozen mixed berries
- 2 tbsp. flour
- 1 can cherry pie filling
- Preheat oven to 375 degrees. Line muffin tin cups with paper liners.
- In a medium bowl combine partially thawed berries and second amount of flour. Mix well.
- In bowl of stand mixer, cream together sugar and butter/margarine until smooth.
- Add eggs and vanilla and continue mixing.
- Add flour, salt, baking powder and cinnamon and mix until blended.
- Add mixed berries and fold in.
- Spoon about 1 tbsp. of batter into prepared muffin tin cups.
- Top with 1 tbsp. of cherry pie filling.
- Fill muffin tin cups with remaining muffin batter to top of paper liner.
- Bake at 375 degrees for about 35 to 40 minutes, until tops are browned and muffins are cooked through.
- Allow to cool 10 minutes in pan before removing to plate to continue cooling.