therecipecritic
Fruit Explosion Muffins
These Fruit Explosion Muffins are packed with berries and have a strawberry surprise in the center! They are just as good as your bakery favorite but made completely from scratch.
👥 36 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●bowl
📝 Preparation Steps
1
prep
2
Preheat oven to 350 degrees Fahrenheit and line 3 muffin pans with paper liners (or grease well).
3
whisk
4
In a large bowl, whisk together 2 cups light sour cream, 1 cup canola oil, 4 large eggs, and 1 teaspoon vanilla. Add in 2 cups granulated sugarf and whisk until combined completely.
light sour cream, (or fat-free Greek yogurt)2 cupscanola oil1 cuplarge eggs4vanilla1 teaspoon
5
mix
6
To the same bowl add the 2 cups all-purpose flour, 2 cups whole wheat flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt and stir until combined. Carefully fold in the 4 cups berries of choice,
all-purpose flour2 cupswhole wheat flour2 cupsbaking soda1 teaspoonberries of choice, (fresh or frozen)4 cups
7
fill
8
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely, drop in 1 teaspoon of the ¾ cup jam or jelly, and top with another heaping tablespoon of batter, covering the jam with the batter.
9
bake
10
Bake for ⏱️ 23-25 minutes, until light golden brown and a toothpick inserted into the center comes out clean. Cool to room temperature and serve.
Nutrition Facts
calories
199 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
83 mg
protein Content
3 g
trans Fat Content
0.03 g
cholesterol Content
23 mg
carbohydrate Content
29 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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