Fruit Filled Muffins Recipes

FRUIT-FILLED MUFFINS

Whip up delicious fruit-filled muffins with what's probably already in your cupboard or fridge.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 8

Fruit-Filled Muffins image

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.

Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 13 g, TransFat 1 g

Ingredients

2/3 cup milk
1 tablespoon vegetable oil
1 egg
2 cups Original Bisquick™ mix
2 tablespoons granulated sugar
1/4 cup fruit preserves (any flavor)
2/3 cup powdered sugar
3 to 4 teaspoons water

FRUIT FILLED MUFFINS

Here's an easy variation of a recipe I tried out and didn't end up following the directions but turned out delicious! I normally don't like Bisquick recipes b/c they aren't sweet enough and tend to be too starchy and end up tasting more like biscuits but i think screwing this up made them better. If you don't want to bother with the icing they are still sweet and yummy without it. I used a variety of jellies such as: sugar free Orange Marmalade, Sugar Free Raspberry Preserves, Regular Blueberry Preserves, and Regular Strawberry Preserves. You can also make them lighter by substituting 2 egg whites or 1/4 cup fat-free egg product for the egg. Use fat-free (skim) milk and Bisquick Heart Smart® mix.

Provided by biscuits03

Categories Breakfast

Time 28m

Yield 12 serving(s)

Number Of Ingredients 8

Fruit Filled Muffins image

Steps:

Heat oven to 400°F
Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
Stir milk, oil and egg until blended.
Stir in Bisquick mix and sugar.
Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.

Nutrition Facts : Calories 180.8, Fat 5.1, SaturatedFat 1.4, Cholesterol 19.9, Sodium 270, Carbohydrate 31.2, Fiber 0.5, Sugar 18.7, Protein 2.6

Ingredients

2/3 cup milk
1 tablespoon vegetable oil
1 egg
2 cups original Bisquick baking mix
1/4 cup fruit preserves (any flavor)
2/3 cup powdered sugar
2/3 cup powdered sugar
4 teaspoons water

FRUIT-FILLED SCUFFINS

The scuffin is a frankenpastry - part scone, part muffin and, like a doughnut, filled with jam - but despite its complex genetics, it is very easy to make. It is even somewhat healthy (for a pastry, that is), using whole grain flour and flaxseeds, and keeping the butter minimal. If you are more of a butter maximalist, feel free to indulge by making a crumb topping for the scuffins: Measure 3 ounces cool butter (instead of 2 ounces melted butter) and use your fingers to rub it into the dry ingredients until coarse crumbs form. The spices can be varied (swap in nutmeg, ginger or allspice for the cinnamon or cardamom), and so can the jams. Do not use jelly, though - only jams, conserves, preserves or fruit butter will do.

Provided by Julia Moskin

Categories breakfast, brunch, easy, lunch, quick, weekday, dessert

Time 1h

Yield 12 scuffins

Number Of Ingredients 13

Fruit-Filled Scuffins image

Steps:

Heat oven to 350 degrees. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size (3 1/2-ounce-capacity) 12-cup muffin tin. Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.
In a mixing bowl, combine dry ingredients. Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined.
In another bowl, whisk together egg, milk and cream. Add to dry ingredients and mix to combine (the dough will be quite sticky).
Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don't worry if the dough doesn't come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.
Spoon about 1 tablespoon jam into each well. Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.
Bake 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 11 grams, TransFat 0 grams

Ingredients

4 tablespoons unsalted butter (2 ounces), plus 2 tablespoons for buttering muffin cups
1 cup whole-wheat flour (4 1/2 ounces)
3/4 cup all-purpose flour (3 ounces)
1/4 cup plus 1 tablespoon flaxseed meal or wheat germ (1 ounce)
3 tablespoons light brown or raw sugar (2 ounces), plus extra for sprinkling
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon sea salt or kosher salt
1 egg
1/3 cup whole milk
1/3 cup heavy cream
3/4 cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)

JAM-FILLED MUFFINS

"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 9

Jam-filled Muffins image

Steps:

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup milk
1/3 cup butter, melted
1 teaspoon grated lemon zest
1/2 cup raspberry or strawberry jam

FRUIT-FILLED MUFFINS

I can't say I was really in the mood to make breakfast this morning. Standing over the stove while I try to run a coffee IV just wasn't on my to-do list. But here in this kitchen someone is always hungry. So I decided instead of pulling out the skillet I would crank up the oven and make some muffins. Now this isn't my recipe but one from The Good Housekeeping Cookbook. They turned out great though my daughter was more interested in eating the filled centers than anything (she really likes her strawberries.) I used a mixture of strawberry and raspberry preserves. It is a different way to use up the last remnants in your jars that's for sure. You can also skip the jam filling and toss in your favite additions, such as chocolate chips, nuts, etc. I hope y'all enjoy!

Provided by Maiden77

Categories Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 9

Fruit-Filled Muffins image

Steps:

Preheat oven to 400 degrees. Grease (or spray with non-stick cooking spray) one 12-muffin muffin/cupcake pan.
In a medium bowl, combine flour, sugar, baking powder, and salt.
In a large bowl, with a fork, beat the milk, melted butter, egg, and vanilla until blended. (careful to add milk and butter before egg so you don't cook the egg.).
Add the flour mixture to the wet mixture; stir just until flour is moistened (batter will be lumpy.).
Fill the muffin-tin cups 1/3 full. Drop 1 rounded teaspoon preserves in the center of each cup batter. Top with the remaining batter.
Bake 20-25 minutes. immediately remove from the pan to a cooling rack. Serve warm. Makes 12 muffins.

Nutrition Facts : Calories 215.6, Fat 9.1, SaturatedFat 5.5, Cholesterol 40.8, Sodium 258.5, Carbohydrate 29.5, Fiber 0.7, Sugar 8.5, Protein 4

Ingredients

2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted (1 stick)
1 large egg
1 teaspoon vanilla
fruit preserves (recommend Strawberry)

FRUIT-FILLED MUFFINS (LIGHT)

From BHG's New Dieter's Cookbook. If you don't have buttermilk, you can replace by sour milk (2 teaspoons lemon juice or vinegar in 2/3 cup milk - mix and let stand 5 minutes before using).

Provided by Redsie

Categories Quick Breads

Time 38m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Fruit-Filled Muffins (Light) image

Steps:

Coat twelve muffin cups with nonstick cooking spray or line with paper bake cups; set aside.
In a medium bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a small bowl, stir together buttermilk, egg and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each about one-fourth full. Place 1 teaspoon of the spreadable fruit in center of each. Add remaining batter.
Bake in 400F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Nutrition Facts : Calories 136.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 18.2, Sodium 103.9, Carbohydrate 22.7, Fiber 0.6, Sugar 8.7, Protein 2.6

Ingredients

nonstick cooking spray
1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
1 egg
3 tablespoons cooking oil
1/4 cup peach jam or 1/4 cup raspberry jam

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Fruit Filled Muffins Recipes

FRUIT-FILLED MUFFINS

Whip up delicious fruit-filled muffins with what's probably already in your cupboard or fridge.

FRUIT FILLED MUFFINS

FRUIT-FILLED SCUFFINS

JAM-FILLED MUFFINS

"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."

FRUIT-FILLED MUFFINS

FRUIT-FILLED MUFFINS (LIGHT)

From BHG's New Dieter's Cookbook. If you don't have buttermilk, you can replace by sour milk (2 teaspoons lemon juice or vinegar in 2/3 cup milk - mix and let stand 5 minutes before using).

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