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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.

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.

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.

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.

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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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 3 dozen



  • 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.


Calories: 1459kcalCarbohydrates: 267gProtein: 32gFat: 32gSaturated Fat: 13gCholesterol: 272mgSodium: 951mgPotassium: 988mgFiber: 11gSugar: 134gVitamin A: 820IUVitamin C: 1mgCalcium: 375mgIron: 8mg

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

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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


Strawberry Banana Chocolate Chip Muffins


About Ashley Fehr

Ashley loves all kinds of food: easy, healthy dinners, extravagant desserts, baked goods, and homemade breads! She believes in enjoying everything in moderation and strives to find ways to make her favorite foods a little healthier (including sneaking in those veggies occasionally!)

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