Breakfast Muffins Recipe - Allrecipes.com
Breakfast Muffins Recipe
  • READY IN 40 mins

Breakfast Muffins

Recipe by  

"Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips."

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Ingredients Edit and Save

Original recipe makes 12 standard muffins Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
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Footnotes

  • Cook's Note:
  • Finely chop the fruit and--depending on the fruit you're using--top it with a teaspoon of sugar, if desired. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo muffins.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

I make these muffins at least once a week (alternating between fresh blueberries and fresh raspberries). Before baking, I sprinkle them with sugar (raw or demamara works nicely). The only thing I found was that you should mix the wet ingredients separately, then add to the dry.

 
Most Helpful Critical Review
May 10, 2011

Tasted pretty good but very dry.

 
Mar 28, 2003

Delicious. Used chopped fresh peaches instead of blueberries and added an extra 1/4 cup peaches for moisture. My husband who doesn't like muffins said "good" and ate several.

 
Mar 28, 2003

These are the best muffins I've tried and will now be my standard muffin recipe. Excellent!

 
Mar 28, 2003

Very Good!! Quick and easy blueberry muffins that everyone liked. I added some vanilla and topped with coarse sugar the second time I made them and really liked the enhancements.

 
Jul 26, 2010

These are really good!! Fluffy and delicious! They puffed up nice and high. I added chocolate chips to mine. They were a HIT! The only thing I would change is the temp of the oven. 400 is WAY too high to bake these for 25 minutes. I only baked mine for 18 minutes and they were done...unfortunately the bottoms browned quite a bit and they were stuck to the paper. I made another batch, changed the temp to 350 and baked for about 25 minutes, give or take. They were PERFECT!! :)

 
Mar 28, 2003

I had to make a large amount for a breakfast group. I made all the varations. I think I liked choc chip and peach the best. I put extra sugar on top. They were more dry than I would like but they were good.

 
Mar 28, 2003

I used this recipe to make blueberry muffins and strawberry muffins, in both mini-muffin tins and regular tins. They were pretty good, but I was disappointed that my "bisquick" blueberry muffins were just as good. I also had problems with these muffins becoming a bit too brown on the outside when I didn't use muffin papers, and sticking to the papers when I did use them.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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