Fruit Explosion Muffins

Light, tender muffins packed with mixed berries and diced apple — a bright, fruity breakfast or snack that's quick to make.

Prep Time 15

Cook Time 20

Total Time 35

Servings

2 cup all-purpose flour
0.75 cup granulated sugar
2 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
6 tablespoon unsalted butter, melted cooled slightly
2 piece large eggs room temperature
0.75 cup milk whole or 2% for best texture
1 teaspoon vanilla extract
1.5 cup mixed berries (blueberries, raspberries, blackberries) fresh or frozen, do not thaw if frozen
1 cup apple, peeled and diced about 1 medium apple
1 teaspoon lemon zest optional, adds brightness

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the melted butter, eggs, milk, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few lumps are fine.
Fold in the mixed berries, diced apple, and lemon zest carefully so the fruit stays intact.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

These muffins freeze well—wrap individually and freeze up to 2 months. Rewarm in a toaster oven for best texture.

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