Tim Horton’s Fruit Explosion Muffins are some of my favorite breakfasts or afternoon snacks. They’re sweet and soft, wrapped around delicious colorful berries, and there’s even a surprise mouthful of jam It really is an “explosion” of fruity flavors. Today, we’re sharing a simple, fun version of Tim Horton’s Fruit Explosion Muffins that you can make from home.
I love that you can use any kind of berries, so you can mix it up. Maybe make a few with raspberries, a few with strawberries, a few with blueberries, and a few mixed with all the berries. The most important thing to note is that fresh raspberries can get squished while stirring the batter, so it’s better to use frozen raspberries. For any other berries, fresh or frozen will work, but I find that frozen berries hold up a little better to stirring and baking.
The secret to this recipe is the sour cream or Greek yogurt, which makes these muffins moist and soft. And the surprise ingredient is the jam. You can use any kind of jam as long as it’s not too think or runny. I like raspberry jam or marmalade. Yum!
They freeze well, so you can pop them in the fridge the night before you want to eat them. Or you can store them in the fridge for a few days. Simple, fruity, sweet, and berry nutritious – what’s not to love?
Tim Horton's Fruit Exploding Muffin Recipe
- 1 cup light sour cream or Greek yogurt
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 2 eggs 1
- 1 tsp vanilla
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 cups mixed berries of choice (fresh or frozen)
- 3/4 cup jam or jelly
- First, preheat the oven to 350 degrees F. While it heats, line 3 muffin pans with paper muffin liners or use non-stick pans and grease them lightly.
- In a large bowl, combine sour cream, oil, applesauce, eggs, and vanilla with a whisk. Stir in both sugars until combined completely.
- Next, add the flours, baking powder, baking soda, and salt, and stir until combined. Then fold in berries.
- Spoon 1 tablespoon of batter into the muffin liners. Top with 2 teaspoons of jam and cover with more batter (about one heaping tablespoon per muffin cup. Cover the jam as best as you can.
- Bake for 23-25 minutes, until they're golden brown and the batter around the berries appears baked. Cool to room temperature and serve.
- These muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.
- Frozen raspberries work better than fresh raspberries because they are more firm when you're stirring. Other berries like strawberries, blueberries, and cranberries will work either fresh or frozen.
If you love fruit-filled muffins, check out Dunkin’s Protein Muffin. It’s loaded with healthy ingredients like sunflower seeds, pumpkin seeds, blueberries, and cranberries.