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.
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!
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!).
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.
Fruit Explosion Muffins
- 2 cups light sour cream or 0% Greek yogurt
- 1 cup canola oil
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups sugar
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups berries of choice fresh or frozen*
- 3/4 cup jam or jelly
- Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
- In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
- Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
- Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
- Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
- Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.
I recommend frozen berries because they will be easier to stir in and won't discolour the batter.
What kind of berries and jam would you use? For me — strawberries, blueberries and strawberry jam. Yum!
More muffin recipes you might enjoy!