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Tim Horton's Fruit Exploding Muffin Recipe

Prep Time 15 mins
Cook Time 23 mins
Servings 18 muffins
Calories 197 kcal


  • 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.