Description
Delicious and moist kiwi muffins bursting with fresh kiwi flavor, made with a simple batter of flour, sugar, and eggs. These muffins are lightly sweetened with cinnamon and topped with a crunchy turbinado sugar crust, perfect for breakfast or a snack.
Ingredients
Fresh Fruit
- 4 medium kiwis (peeled and diced to 1/2″ size, approximately 1 cup total)
Dry Ingredients
- 4 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 1/2 tsp cinnamon
- Turbinado sugar (for dusting)
Wet Ingredients
- 2 eggs (slightly beaten)
- 2 cups milk (can substitute cow’s milk with almond milk, coconut milk, or oat milk)
- 2 tsp vanilla extract
- 1/2 cup canola oil
Instructions
- Preheat Oven and Prepare Tins: Preheat the oven to 400 degrees Fahrenheit. Line muffin tins with paper cupcake liners to prevent sticking and make clean-up easier.
- Sift Dry Ingredients: In a bowl, sift together the flour, baking powder, salt, sugar, and cinnamon. Mix well to ensure even distribution of the leavening agent and spices.
- Mix Wet Ingredients: In a large bowl, beat the eggs. Add the milk, canola oil, and vanilla extract, mixing well until combined.
- Combine Wet and Dry: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently to combine. Avoid overmixing to keep muffins tender.
- Fold in Kiwi: Gently fold the diced kiwi pieces into the batter, distributing them evenly.
- Fill Muffin Tins and Add Sugar: Spoon the batter into the prepared cupcake liners, filling each to the top. Sprinkle the tops with turbinado sugar for a crunchy finish.
- Bake the Muffins: Bake in the preheated oven for approximately 25 minutes. The muffins are done when they are slightly brown and a toothpick inserted into the center comes out clean.
Notes
- For a dairy-free option, use almond, coconut, or oat milk as suggested.
- Be careful not to overmix the batter to maintain a light texture.
- Turbinado sugar gives a nice crunchy topping but can be omitted if unavailable.
- Ensure the kiwis are diced uniformly to avoid large pieces that may cause uneven baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
