Watermelon Muffins
Submitted by mixednuts
Soft, cinnamon-spiced muffins made with real watermelon juice and pulp, studded with plump raisins. A unique breakfast bake that puts leftover summer watermelon to brilliant use.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
40 minWatermelon in a muffin? Trust the process.
Fresh watermelon juice and pulp go straight into the batter, giving these muffins a tender, ultra-moist crumb with a subtle fruity sweetness you can’t quite put your finger on.
A whisper of cinnamon ties everything together while plump raisins add little bursts of chewy sweetness in every bite.
They bake up golden on top and pillowy-soft inside, and they’re a sneaky-smart way to use up that watermelon nobody finished at the cookout.
Kitchen Tips
- Blend just until the wet and dry ingredients come together. Overmixing makes muffins tough and dense instead of tender.
- Fill muffin cups only two-thirds full. The batter rises more than you’d expect thanks to all that liquid.
- Skip the red food coloring. The natural pale pink from the watermelon is more honest and just as charming.
- These freeze beautifully. Pop them in a zip-top bag and reheat in the microwave for a quick weekday breakfast.
Ingredients
Directions
Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.
Cream butter and sugar; add eggs.
Whip in milk, juice, pulp and raisins.
Add wet mixture to dry ingredients; blend just to incorporate.
Fill greased muffin cups ⅔ full.
Bake 25 minutes. Transfer to wire rack; cool.
Note: A few drops of red food color can be added for more watermelon color.
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