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.

These Fruit Explosion Muffins on a cooling rack. - 1

Happy New Year friends! Ashley here again with your new favorite muffin recipe 🙂

This has been one of my “bucket list” baking items for some time now. One of my favorite muffins has always been the jam-filled muffins from the bakery — that little pop of flavor in the center is so good!

These Fruit Explosion Muffins areal view on a cooling rack. - 2 These Fruit Explosion Muffins areal view on a cooling rack. - 3

The recipe is adapted from Taste of Home’s Berry Cream Muffins in one of my baking cookbooks, but I made a few swaps to make them even better than the original.

I had a bunch of sour cream left over from another recipe, so I used that to make these super moist and give a pop of tangy flavor, but you can use 0% Greek yogurt for a lighter option with an extra boost of protein (perfect for keeping you away from those leftover holiday cookies stashed in your freezer!).

These Fruit Explosion Muffins cut in half to revel inside. - 4 These Fruit Explosion Muffins cut in half to revel inside. - 5

I also add another cup full of berries, and I’m glad I did. Between the extra berries and the jam-filled center, they’re bursting with berries! Feel free to use your favorite berries and your favorite jam or preserves — just make sure your jam is quite thick as you want it to stay put in the center of the muffin when you’re filling your liners.

These Fruit Explosion Muffins on a cooling rack. - 6 These Fruit Explosion Muffins on a cooling rack. - 7

Pin this now to find it later

Ingredients1x2x3x

  • â–˘ 2 cups light sour cream, or fat-free Greek yogurt
  • â–˘ 1 cup canola oil
  • â–˘ 4 large eggs
  • â–˘ 1 teaspoon vanilla
  • â–˘ 2 cups granulated sugar
  • â–˘ 2 cups all-purpose flour
  • â–˘ 2 cups whole wheat flour
  • â–˘ 1 ½ teaspoons baking powder
  • â–˘ 1 teaspoon baking soda
  • â–˘ ½ teaspoon salt
  • â–˘ 4 cups berries of choice, fresh or frozen
  • â–˘ Âľ cup jam or jelly

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line 3 muffin pans with paper liners (or grease well).
  • 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 sugar f and whisk until combined completely.
  • 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,
  • 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 Âľ cup jam or jelly , and top with another heaping tablespoon of batter, covering the jam with the batter.
  • 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.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

What kind of berries and jam would you use? For me — strawberries, blueberries and strawberry jam. Yum!

More muffin recipes you might enjoy!

Double Chocolate Banana Bran Muffins

facebook-images-www-thereciperebel-com-26-of-63 - 8 facebook-images-www-thereciperebel-com-26-of-63 - 9

Strawberry Banana Chocolate Chip Muffins

strawberry-chocolate-chip-banana-muffins-www-thereciperebel-com-1-of-3 - 10 strawberry-chocolate-chip-banana-muffins-www-thereciperebel-com-1-of-3 - 11 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. - 12

Fruit Explosion Muffins

Ingredients

  • 2 cups light sour cream, or fat-free Greek yogurt
  • 1 cup canola oil
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 cups berries of choice, fresh or frozen
  • Âľ cup jam or jelly

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line 3 muffin pans with paper liners (or grease well).
  • 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 sugar f and whisk until combined completely.
  • 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,
  • 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 Âľ cup jam or jelly , and top with another heaping tablespoon of batter, covering the jam with the batter.
  • 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.

Notes

Nutrition

QR code

Scan this QR code with your phone’s camera to view this recipe on your mobile device.

Fruit Explosion Muffins https://therecipecritic.com/fruit-explosion-muffins/