Fruit Explosion Muffins (Tim Horton's Copycat)

Course: Bread and Baked Goods, Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 23

Total Time: 38

Servings: muffins

Calories: 197cal

Author: Ashley Fehr

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.

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US Customary - Metric

Ingredients

1 cup light sour cream or 0% Greek yogurt
½ cup canola oil
½ cup unsweetened applesauce
2 Eggs
1 teaspoon vanilla
½ cup granulated sugar 100 grams
½ cup brown sugar packed - 80 grams
1 ½ cups all-purpose flour 187 grams
1 cup whole wheat flour 135 grams
1 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 cups mixed berries of choice fresh or frozen*
¾ cup jam or jelly nothing too runny!

Instructions

Preheat oven to 350°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).
I have updated the recipe since posting after receiving feedback from a couple of readers — I made a couple of changes to make them extra moist and extra flavorful. I increased the amount of berries and 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's a bit different now, but the changes I made make it even better (more moist, more flavorful!) than before.

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