There's nothing like fresh, fluffy, and moist muffins with fruit hot out of the oven! These are made with fresh, dried, or frozen fruit, and I am sharing my go-to base recipe for fruit muffins.
I've baked and sold hundreds of moist muffins over the last 20 years. My favorite to always have in the freezer is peach oatmeal muffins - fresh from the oven! My kids' favourite are banana muffins with applesauce (and chocolate chips, of course)!
Quick look: Muffin recipes with fruit
- Equipment Needed: Muffin pan
- Time: 35 minutes
- Serves: 12 muffins
- Calories: 204 per muffin
- Info: Lunch box friendly, snack prep friendly, easy to double
- ⭐ Why You'll Love It: This fruit muffin recipe makes bakery-style muffins that are tall and perfect for adding whatever fruit you have on hand! It's the base I use for many of my fruit muffins, and I know it's gonna be a winner for your family too.
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Jump to:
- Quick look: Muffin recipes with fruit
- Why does fruit sink to the bottom of muffins?
- How to bake with frozen berries (or fruit)
- Baking with seasonal fruit
- Tips for adding fruit to muffins
- Easy & delicious fruity muffin recipes
- No Milk Blueberry Muffins
- Peach Blueberry Muffins
- Frozen Strawberry Muffins
- Blender Orange Muffins
- Carrot Pineapple Muffin Recipe
- Rhubarb Banana Muffins
- Peach Oatmeal Muffins
- Blackberry Muffins with Oatmeal
- Pineapple Muffins with Oatmeal
- Healthy Banana Muffins with Applesauce
- Raspberry Yogurt Muffins
- Date and Orange Muffins
- More healthy easy muffins
- Fruit Muffins
- Danika Vanderpyl, C.H.N
I want to share my important tips for baking muffins with fruit and my tested and loved muffins with fruit for your next baking project! If you feel confident in baking muffins, skip to see the recipe card at the bottom, where you will find my go-to muffin batter recipe to make with your choice of fruit.
Why does fruit sink to the bottom of muffins?
Fruit can sink to the bottom of the muffins because fruit has a high water content and is heavy! To prevent the fruit from sinking and to keep it evenly dispersed, lightly cover the fruit with flour before adding it to the batter.
How to bake with frozen berries (or fruit)
Do not defrost frozen fruit to bake with; the berries or fruit will become mushy, watery, and can change the color of the batter. Add frozen fruit straight from the freezer! Try my frozen strawberry muffins or these blueberry muffins with frozen berries!
Baking with seasonal fruit
It's fun to bake muffins with seasonal fruit. Seasonal fruit grows in abundance at a specific time of year and is often cheaper. Choose seasonal fruit to add to the muffin recipe template I've shared below!
- Spring: Apricot, cherry, honeydew, mango, orange, pineapple, rhubarb, strawberry, peach, plum, banana, rhubarb, and lemon
- Summer: Banana, pear, berries, melon, grape, cherry, citrus fruit, stone fruit, mango, pineapple, passion fruit, apple, nectarine, apricot, peach, and plum
- Fall: Grape, huckleberry, pineapple, apple, pumpkin, apple, apricot, and peach
- Winter: Apple, pomegranate, banana, cranberry, lemon, lime, orange, mandarin orange, grapefruit, date, kiwi, pear
Seasonal fruit will vary depending on where one lives.
Tips for adding fruit to muffins
- When adding fruit to muffins, I've found size matters! Smaller pieces will distribute more evenly and give flavor throughout the whole thing! If you are making muffins with berries, choose the small or wild berries for this reason!
- If the fruit has a high moisture content or is coming from a can, let it drain first! Place the pineapple, peaches, or other fruit in a colander over a bowl and let the fruit drain before adding it to the muffin batter. Another option is to pat the fruit dry with a paper towel! This will prevent soggy muffins.
- Use a flour coating to stop the fruit from sinking! Adding just a tablespoon of flour to coat the fruit can easily prevent the fruit from baking into the bottom of a muffin. The flour can also stop muffins from turning the color of the fruit.
- Use a spatula to fold the fruit into the muffin batter so the fruit does not squish! Be gentle with the fruit! And do not overfold the muffins, or they will become squat and dense instead of big and beautiful with bakery-style tops!
Easy & delicious fruity muffin recipes
These moist muffin recipes with fruit are perfect to make for nourishing and filling snacks! There's a recipe for everyone!
No Milk Blueberry Muffins
These blueberry muffins are perfect for the days you run out of milk! Yet with a beautiful rise, these blueberry muffins are a must-try! They can be made with frozen or fresh blueberries.
Peach Blueberry Muffins
The perfect midsummer combo with seasonal orchard fruit! These peach blueberry muffins will make your kitchen smell whimsical, and all the kids will ask for a second muffin.
Frozen Strawberry Muffins
Made with frozen strawberries, enjoy these light and fluffy muffins with spring and summer flavors all year round!
Blender Orange Muffins
Easy peasy, throw peeled oranges in the blender, add some more wholesome ingredients, then pour into the muffin pan! They are sweetened with honey. Vibrant and zingy flavor all the way through!
Carrot Pineapple Muffin Recipe
These are wholesome carrot cake muffins with hints of cinnamon and ginger, complete with crushed pineapple.
Rhubarb Banana Muffins
The perfect spring and summer muffin using fresh rhubarb! Very moist with hints of cinnamon and brown sugar (or coconut sugar).
Peach Oatmeal Muffins
I love these muffins as a cozy breakfast. They are big, fluffy, wholesome, and every bite is delicious.
Blackberry Muffins with Oatmeal
These muffins are made from blending up oats in the blender into a coarse flour that is used as the base! Therefore, these blackberry muffins are gluten-free (but you wouldn't even notice!). You can use fresh or frozen blackberries.
Pineapple Muffins with Oatmeal
These fruity tropical muffins are a great source of fibre, loaded with pineapple and oats! Easy, delicious and a winner for the whole family.
Healthy Banana Muffins with Applesauce
These fluffy banana muffins are especially a hit for toddlers and kiddos! Add chocolate chips or nuts for extra fun! I like sending these muffins in the school lunchbox.
Raspberry Yogurt Muffins
Wow, these are tasty! Use frozen berries or fresh berries for this recipe. The yogurt in these muffins increases the healthy fats and protein while keeping you full longer!
Date and Orange Muffins
THESE date muffins are exceptionally delicious! The dates give a caramel-like flavor, just the perfect sweetness complemented with hints of citrus from the lemon!
More healthy easy muffins
If you are new here, I want you to know this blog is fully dedicated to wholesome snack recipes. I choose to use simple ingredients that are nutrient-dense to fuel my whole family, and I share only my family's favourite recipes. I have over 33 easy healthy muffin recipes that are all loved by my kids and husband.
🌟 Did you make your own version of fruit muffins? What fruit did you choose? Let me know below the recipe and leave a star rating. I read every comment, and it helps others find and make this recipe.
Fruit Muffins
Equipment
Ingredients
Dry Ingredients
- 2 cups white flour or a mix of white and whole wheat flour
- ½ cups cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup melted butter
- 2 eggs
- ½ cup milk any milk or water can be used
- 2 teaspoon vanilla
Add In's
- 1 ½ cups small chunks of fruit fresh, frozen, or dried
Instructions
- Preheat the oven to 425 Fahrenheit (215 C).
- Mix dry ingredients: In a large bowl mix the dry ingredients - flour, cane sugar, baking powder, baking soda, and salt. Use a whisk to mix everything well.
- Mix wet ingredients: Melt butter. Let it cool until it is not too hot to touch. To the slightly cooled butter, add eggs, milk, and vanilla. Whisk together until it is well combined. Set aside.
- Fold everything together: In the flour mixture add the fruit of your choice to briefly coat with a light layer of flour. Then add the egg mixture into the bowl with flour. Use a spatula to stir the batter together, about 12 folds, just until everything is incorporated.
- Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup to the top. Place the muffin tin in the oven at 425 Fahrenheit (215 C) to bake for 8 minutes. Then turn the oven to 375 Fahrenheit (190 C) and bake another 5-8 minutes until fully baked. Remove muffins from the oven when they spring back from the touch and when the center does not look gooey.
- Cool & store: Wait for the muffins to cool slight (just a few minutes), then remove them from the muffin pan. Let them sit on a cooling rack until fully cool. Then place in a container lined with a paper towel (this will absorb any fruit moisture), keep in a cool dry place and eat within 3-4 days.
Notes
-
- Toddler-friendly: Bake these muffins in a tiny muffin tray to make every toddler squeal for mini blueberry muffins!
- Dairy-Free Fruit Muffins: Simply replace the butter with oil; use vegetable oil, melted coconut oil, or olive oil.
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- Gluten-Free Muffins: To make gluten-free fruit muffins, simply use a gluten-free flour blend.
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Andrew says
they were so good with blueberries! Do you think dragonfruit would work?
Danika Vanderpyl says
Hi Andrew, that's a great question! Honestly dragon fruit does not have a lot of flavor so I would mix it with other pieces of tropical fruit for a tropical muffin.