Fruit Explosion Muffins (Tim Horton’s Copycat)

November 3, 2017

You probably came by a Tim Horton’s Fruit Explosion muffin once or twice in your life, and probably realize they are the best fruit muffins ever. Well, that was my reaction the first 10 times I ate them. Now, on the other side of the globe they don’t really do the fast coffee chains like we do so well in the Americas. Nop, here they go for the “glamorous and fancy” Cafés where you can only find espresso-based coffee drinks and some treats that looks nothing like a muffin or croissant. They have lamingtons -which is a sponge cake iced with chocolate or raspberry sauce and then rolled in coconut threads-, loads of rocky road chocolate and sometimes the odd interesting pastries, if you are in a posh town.

The upside down people, Australians and New Zealanders aka Kiwis, even have their own espresso-based drink: the holy Flat White. Everyone is mad about that thing. I still can’t figure out why, it’s simply a latte with less froth and more milk… It’s suppose to be an “even mix of liquid milk and smooth velvet foam so it feels like drinking an espresso, only yummier” according to Peter J Thomson. He is a Kiwi who writes coffee articles and reviews on his Coffee Hunter blog. Basically he is a coffee enthusiast who knows his drink. Funny enough, his flat white definition is also the Wikipedia one. Anyhow, it still tastes like a latte to me! Maybe I haven’t taste a good enough flat white to judge yet… Only time will tell us.

By now, you probably understand that finding a simple filtered coffee, and a muffin to accompany it, is close to impossible. And as much as I like discovering new food variety, I like the good ol’ XL filtered coffee with a muffins or a cinnamon bun. I usually leave the latte for a croissant so I can dip it in. Breakfast at Tiffany’s style.

On to the recipe…

With this in mind, you understand why I had to give this Recipe Rebel version of the well-known Fruit Explosion Muffins a go. I only made half the recipe, why? Simply because I wanted to test the recipe before ending up with the whole 36 muffins it is suppose to lay. Plus, I wanted to use a 6 jumbo muffins pan.

Therefore, I halved all the ingredients and followed the instructions. Off course, I had to tweak the recipe! Thus I only used all-purpose flour, added a teaspoon of orange zest and 1/2 teaspoon of baking powder.

As a result, I got the most tasty and voluptuous fruity muffins ever. Full of berries and jam with just the right moist consistency, absolutely divine. The top part was big and crisp, and perfect for plucking out, plopping some butter inside and putting the top back on to melt. YUMMOOOO!

Anyways, the next time I did the recipe I added one TABLEspoon of orange zest instead of a teaspoon. It ends up tasting more like the authentic Tim Horton’s Fruit Explosion.

I just tried the recipe with only whole wheat flour, and it is as good. If not better. Although, the texture is a bit grainier and there is definitely some nutty undertones. As I know I will be eating them for breakfast, and don’t mind these little changes. It’s all the better for your health after all.

I hope this gives you the desire to try these muffins. Bake it and leave me your thoughts in the comment section below!

À plus,

ZCM

Print Recipe
Fruit Explosion Muffins (Tim Horton's Copycat)
A big crisp top, full of berries and jam, the muffins are the perfect go to with your coffee in the morning.
Prep Time 5-10 Minutes
Cook Time 25-30 Minutes
Servings
Jumbo muffins
Ingredients
Prep Time 5-10 Minutes
Cook Time 25-30 Minutes
Servings
Jumbo muffins
Ingredients
Instructions
  1. Preheat oven to 350F/ 180C/ Gas Mark 4 and line a jumbo muffin pan with paper liners, baking paper or grease well.
  2. In a medium bowl, whisk together sour cream, oil, eggs, vanilla and zest. Add in sugar and mix until combine completely.
  3. In another bowl, sift together the flours, baking powder, baking soda and salt. Add to the wet mix and stir with a wooden spoon until just combine. Fold the berries gently into the batter.
  4. Fill each liner to the half to cover the bottom completely, spoon in one tablespoon of jam and top with the remaining batter. Make sure the jam is well covered.
  5. Bake for 25-30 minutes, or until golden brown and batter around berries looks set. Let cool on a wire rack, or serve immediately with butter.
Recipe Notes

1- Instead of the sour cream, natural yogurt can be used or vanilla beans yogurt. If using the vanilla bean yogurt, remove one tablespoon of sugar from the initial quantity of sugar the recipe calls for.

2- Frozen berries work better here because they won't discolor the batter and won't squash as much.

3- The muffins can be store in a container for 3 days or frozen up to 4 months.

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

5 Comments

  1. Reply

    Mary Sharina

    Are the berries actually frozen when you use them, or do you defrost them?

    1. Reply

      Lea Tess

      They are frozen! You could use fresh ones but don’t mic too much or you’ll mix will end up purple! Enjoy🤗

  2. Reply

    Bianca

    My husband has been asking me to make these (He’s Canadian). He says they have apple slices on top. DO I add these before baking or after?

    1. Reply

      Lea Tess

      The ones I had never had apple slices on them… but that’s a super great idea!! Slice them thin (about 1/4 inch or less) and put them on top before popping the tray in the oven. Should turn out amazing, I’ll try it next time too🤗

    2. Reply

      Lea Tess

      Sorry for the late answer by the way😅

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