Quick mix fruit muffins

Quick mix fruit muffins


3 people made this

The rule of thumb with muffins is not to overmix the batter. It is best to stir the ingredients with a wooden spoon only until just combined; that way, the muffins will be light and well risen.

Lynn Lewis and Joachim Wahnschaffe

Serves: 12 

  • 200 g (1 2/3 cups) plain flour
  • 2 teaspoons baking powder
  • 110 g (1/2 cup) white sugar
  • 2 tablespoons grated lemon rind
  • 2 tablespoons butter, melted and cooled
  • 1 egg
  • 250 ml (1 cup) milk or buttermilk or 250 g (1 cup) sour cream
  • 200 g (1 cup) mixed fresh berries or apricots or plums cut into pieces
  • 2 tablespoons icing sugar, for dusting

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Line a 12 cup muffin pan with patty cups. Preheat oven to 180°C .
  2. Mix flour, baking powder, sugar, and rind in a bowl. In another bowl, whisk butter, egg and milk.
  3. Add dry ingredients with the fruit to the liquid ingredients one tablespoon at a time. Mix only until all ingredients are just moist.
  4. Pour mixture into paper cases until two-thirds full. Sprinkle with sugar; bake for 20–25 minutes.

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Reviews (2)


Used different ingredients. I used fresh pineapple cut into small chunks (with the juice squeezed out) instead of the fruit that was suggested and instead of lemon rind I used desicated coconut. I didn't dust them with the 2 Tablespoons of Icing sugar. - 16 Nov 2008


Yesterday I made 5 different kinds of muffins/quick bread recipes and this was my husbands favourite of the lot. Nice and moist with good texture and flavor. - 16 Nov 2008

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