77 fruit muffin recipes

Make-ahead bran muffin batter that keeps in the fridge up to 6 weeks. Bake fresh muffins anytime from one bowl of buttermilk-bran batter. The classic refrigerator muffin trick.

Whole wheat muffins with a sweet plum jam center baked until golden. A simple from-scratch breakfast muffin with a fruity surprise in every bite.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.

Whole wheat carrot pineapple muffins with brown sugar, cinnamon, and crushed pineapple juice in the batter. Tender, fruity, and best served warm straight from the oven.

Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.

Moist carrot muffins featuring chopped apricots and avocado oil.

All-Season Quick Bread or Muffins: a flexible whole-wheat base recipe with six fruit and vegetable options (banana, zucchini, carrot, apple, orange, tomato). Loaves or muffins.

Apple muffins packed with four cups of diced raw apples, cinnamon, raisins, and walnuts. A heartier-than-average breakfast muffin with chunks of fruit in every bite.

Cherry oatmeal muffins with sour cherries, orange juice concentrate, and oats. A naturally sweetened breakfast muffin with bright citrus and tart-fruit punch. No added sugar.

Blueberry banana muffins combine ripe mashed bananas, fresh or frozen blueberries, and tangy buttermilk for tender, double-fruit breakfast muffins dusted with powdered sugar.

Classic blueberry or cherry breakfast muffins with cinnamon-sugar topping. A flexible 30-minute muffin recipe ready for whatever fresh, frozen, or canned fruit your kitchen has.

Banana muffins meet applesauce for double fruit moisture and subtle sweetness. Ready in 40 minutes using a muffin mix shortcut that still tastes homemade.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Lemony apple muffins brighten classic apple muffins with fresh lemon zest and juice plus 2 cups of grated green apple. Optional toasted pecans add crunch to a tender, fruit-packed crumb.

Double apple muffins use both apple juice and chopped fresh apple in a brown-sugar batter, then finish with cinnamon sugar tops. Tender, fruit-loaded breakfast muffins ready in 35 minutes.