Fruit Explosion Muffins

Prep Time 15 mins
Total Time 38 mins
Servings 18 muffins

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These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.

Tall overhead image of fruit explosion muffins on black cooling rack
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Recipe posted first on The Recipe Critic.

These muffins have been on my To-Make list for a long time now.

I wanted to come up with a Fruit Explosion Muffin recipe that would rival that of Tim Horton’s, but maybe be a little healthier and made from scratch.

fruit explosion muffins lined up on black cooling rack with berries in the background

The problem is, I rarely experiment with muffin recipes. I have a couple that I like and make all the time: these Double Chocolate Banana Bran Muffins and these Banana Chocolate Chip Zucchini Muffins. And that is pretty much where the list ends.

I don’t know why — maybe it’s because I find muffins a little finnicky. It’s so easy to overmix or not add enough moisture, and then you have dry, crumbly muffins. Sometimes they stick to the liners and you’re just not sure why. And sometimes you just want to pour everything into a loaf pan and bake without the hassle of scooping into muffin tins.

fruit explosion muffin cut in half to reveal jam filling close up

But muffins are so great because they freeze perfectly, and you can pull out just one at a time. Awesome for school or work lunches!

I based this recipe off of the Berry Cream Muffins from Taste of Home, which is in one of my Taste of Home cookbooks. But beside the recipe I had written “so-so” — a note to myself from the first time I made them so I made a few changes and I am so happy with the result!

Finally, I have another recipe to add to my muffin list.

square image of fruit explosion muffins on black cooling rack

NOTES:

  • I made these a little healthier with whole wheat flour — feel free to use all-purpose if you desire.
  • Feel free to swap out the berries for other berries or different fruit, and same with the jam or jelly. The options are endless!
  • Be sure to bake them until golden brown — the frozen fruit slows down the baking process slightly so you want to make sure they are completely baked!

*I have updated the recipe since posting after receiving feedback from a couple of readers — I made a couple changes to make them extra moist and extra flavorful. I increased the amount of berries, vanilla, and added in some unsweetened applesauce for moisture and sweetness, among a few other changes. If you’ve made the recipe before, note that it is now a bit different but the changes I made make them even better (more moist, more flavorful!) than before.

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Fruit Explosion Muffins (Tim Horton’s Copycat)

4.88 from 8 votes
These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Cuisine American
Course Bread and Baked Goods, Breakfast
Servings 18 muffins
Calories 197cal

Ingredients

  • 1 cup light sour cream or 0% Greek yogurt
  • 1/2 cup canola oil
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup brown sugar packed – 80 grams
  • 1 1/2 cups all purpose flour 187 grams
  • 1 cup whole wheat flour 135 grams
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups mixed berries of choice fresh or frozen*
  • 3/4 cup jam or jelly nothing too runny!

Instructions

  • Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
  • In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
  • Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
  • Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
  • Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
  • May be stored at room temperature for 2-3 days or frozen for 3-4 months.

Notes

If you’re using raspberries, I recommend frozen because they will get squashed when stirring. Strawberries, blueberries, and cranberries should be fine either fresh or frozen (though frozen will be stirred in more easily and won’t discolour the batter as much).

Nutrition Information

Calories: 197cal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 102mg | Fiber: 1g | Sugar: 16g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Amber says

    I didn’t have any applesauce so I subbed for butter and they turned out perfectly! So soft & moist.

    I added frozen cherries to the berry mix and it was delicious combination

  2. Jackie says

    Hi Ashley! Are the measurements for regular size muffins? I just made these and they are oozing out all over. Trust me, they will still be eaten! Just curious. I also made 24 instead of 18. Thanks

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