Kiwi Muffins

Kiwi muffins are an unexpected weekend bake that brings a green, tropical brightness to the standard breakfast lineup. Fresh chopped kiwi folds into a tender butter-and-egg crumb along with walnuts for crunch and a flick of lemon zest that doubles down on the citrus tang of the fruit.

The rule with any quick bread is the same here. Stir just until the flour disappears, then stop. Over-mixing develops gluten and gives you tough, tunneled muffins. Lumpy batter is good batter. The folds for the kiwi and walnuts should be the final, gentle moves with a spatula.

Kiwi is wetter than most baking fruit, so blot the chopped pieces on a paper towel before folding in. This stops the muffins turning gummy near the fruit pockets and keeps the crumb light and even.

Kitchen Tips

• Fill the liners to the top, not three-quarters. This recipe relies on full cups for that bakery-style dome.
• Toast the walnuts at 350F (175C) for 8 minutes before folding in for the deepest, nuttiest flavor.
• Grate the lemon zest over the bowl so the citrus oils spray straight into the batter.
• Tent loosely with foil at the 15-minute mark if the tops are browning faster than the centers are setting.
• Cool 5 minutes in the tin, then move to a rack so the bottoms do not steam and turn soggy.

Variations

• Swap walnuts for pistachios and double down on the green-on-green theme.
• Add a streusel topping of brown sugar, butter, and flour for a coffee-shop crumb top.
• Stir in a half cup of shredded coconut for a tropical kiwi-coconut version.