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.
Servings Prep Time
6Jumbo muffins 5-10Minutes
Cook Time
25-30Minutes
Servings Prep Time
6Jumbo muffins 5-10Minutes
Cook Time
25-30Minutes
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.

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