Anytime Fruit Muffins

David Reeves

By
@Woodrow

Adapted from Memphis chef Shelley Baltz's Blueberry Crumbles, this muffin recipe uses your favorite fruit preserves so it can be made during any season for any meal. These are wonderful for breakfast, either served warm or at room temperature.


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Comments:

Serves:

5-7

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

MUFFINS & FILLING

1/2 c
whole wheat flour
1/2 c
all purpose flour
1/2 c
brown sugar
1 tsp
baking powder
1/2 tsp
kosher salt
1/2 c
walnut oil or canola oil
1/2 c
whole milk
1
large egg
3/4 c
favorite preserves

TOPPING

4 Tbsp
unsalted butter, melted
1 Tbsp
walnut oil or canola oil
1/2 c
brown sugar
1/2 tsp
cinnamon
pinch
nutmeg
pinch
kosher salt
1 c
all purpose flour

Directions Step-By-Step

1
While the oven is preheating to 375 degrees F, butter and sugar the muffin tin.
2
Whisk the first four ingredients together in a medium sized bowl.
3
Whisk oil, milk and egg together in a large measuring cup. Then add to dry ingredients, stirring just until moistened. Divide batter among 12 regular sized muffin cups.
4
Spoon one tablespoon of a good quality brand of fruit preserves like "Bonne Maman" in the center of each cup. Allow to lie on top of batter. My favorites are blueberry, strawberry, fig and blackberry.
5
Mix together the topping ingredients. (If it is too dry, add more oil one teaspoon at a time). Sprinkle topping in each cup to cover the preserves.
6
Bake for 20 minutes until the topping begins to brown. IMPORTANT: Allow to cool for 10-15 minutes in the muffin tin BEFORE trying to remove them. This will allow the muffins to keep their shape without falling apart.

About this Recipe

Main Ingredient: Flour
Regional Style: Southern
Hashtags: #Fruit, #preserves