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!