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    Home » Recipes » Breakfast

    Tim Horton's-Inspired Fruit Explosion Muffins

    Published: Aug 28, 2022 by Michelle · 6 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Tim Horton's-Inspired Fruit Explosion Muffins yields a tender vanilla cake muffin, studded with strawberries and filled with homemade cherry jam.

    Fruit Explosion Muffins on a wire rack, with one muffin revealing the jammy inside.

    Why you'll love this recipe

    This recipe for Tim Horton's-inspired Fruit Explosion Muffins is easy to make, and you can use any type of jam or fruit filling.

    They're soft, cakey muffins packed with flavour, and not overly sweet, even with the addition of fruit filling.

    The muffins come together in about 30 minutes time.

    They're nut-free, which makes them great for kids' school snacks.

    Ingredients you'll need

    For this recipe, you'll need a combination of wet ingredients an dry ingredients:

    • all-purpose flour: regular flour will work fine here; I don't recommend using bread flour; + extra flour for dusting cut strawberries
    • baking powder: acts as a leavener for the muffins
    • baking soda: another leavener that reacts with acid to give the muffins lift
    • sea salt: balances out the sweetness
    • vegetable oil: adds moisture to the muffins and keeps them tender; you can use melted butter if you prefer more flavour
    • large egg: binds the mixture together
    • granulated sugar: adds sweetness; you can use any sweetener you like
    • buttermilk: if you don't have buttermilk, you can mix 1 tablespoon of white vinegar with whole milk
    • yogurt: thick full-fat Greek yogurt will give the best flavour
    • vanilla extract
    • diced strawberries: dusted in appx 1 tablespoon flour; or any fruit that you like such as blackberries or blueberries
    • jam filling: any jam or preserve of your choice; I used cherry pie filling

    Stack of Fruit Explosion Muffins on a plate, with one muffin torn open revealing the jammy interior.

    How to make the muffins

    Preheat oven to 425F.

    Prepare a muffin tin tray with muffin liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt.

    In a separate bowl, whisk together vegetable oil, egg, granulated sugar, buttermilk, yogurt and vanilla extract.

    Pour the wet ingredients into the dry ingredients and use a spatula to fold the mixture together.

    When there are still some white lumps of flour left, add in the flour-dusted cut strawberries and continue to fold until just incorporated.

    Be careful not to overmix.

    Use a tablespoon to scoop batter into the muffin wells about ⅓rd of the way up.

    Add a tablespoon of jam to the centre of the muffin batter.

    Top off the muffin tin with the remainder of the batter.

    Give the muffin tray a few taps to release any trapped air bubbles.

    Bake at 425F for 5 minutes, and then reduce to 375F to bake for another 12-15 minutes, until the tops are golden brown and a toothpick inserted comes out clean or with the slightest crumbs clinging onto it.

    Let cool in the muffin tin for 5 minutes before transferring to completely cool on a wire rack.

    How to store & reheat

    At room temperature:

    Store the Fruit Explosion Muffins in an airtight container at room temperature for up to 3 days.

    Refrigerator:

    You can store the muffins in the fridge for up to 1 week (in an airtight container).

    Freezer:

    Store the cooled muffins in a freezer-safe container for up to 1 month.

    Reheat:

    To reheat the muffins, microwave for 1-2 minutes, until warmed through.

    Expert tips & substitutions

    To prevent the strawberries from sinking in the muffin batter, dust them with flour.

    You can use any type of jam or pie fruit filling.

    Try a Rhubarb Strawberry Compote or Strawberry Earl Grey Jam.

    Other recipes you may like

    Be sure to check out these recipes:

    Matcha Chocolate Banana Muffins

    Easy Cherry Pie Filling (4 Ingredients)

    Matcha Cherry Financiers

    Matcha Cupcakes with Whipped Cream Frosting

    Rose Lychee Raspberry Cupcakes

    Coconut Passionfruit Cupcakes

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Fruit explosion muffins on a plate, with fresh cherries in the foreground.

    Print Recipe
    5 from 5 votes

    Tim Horton's-Inspired Fruit Explosion Muffins

    This recipe for Tim Horton's-Inspired Fruit Explosion Muffins yields a tender vanilla cake muffin, studded with strawberries and filled with homemade cherry jam filling.
    Prep Time15 mins
    Cook Time17 mins
    Total Time32 mins
    Course: Breakfast, Snack
    Cuisine: American, Canadian
    Servings: 6
    Calories: 220kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 160 g all-purpose flour + 1 tablespoon for dusting cut strawberries/fruit
    • 7 g baking powder
    • 2 g baking soda
    • 1 g sea salt
    • 60 g vegetable oil
    • 1 large egg
    • 60 g granulated sugar
    • 65 ml buttermilk
    • 60 g thick Greek yogurt full-fat
    • 1 teaspoon vanilla extract
    • ¼ C diced strawberries dusted in 1 tablespoon flour
    • 6 tablespoon jam or fruit filling of your choice
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    Instructions

    • Preheat oven to 425°F/218°C.
    • Prepare a muffin tin tray with muffin liners.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt.
    • In a separate bowl, whisk together vegetable oil, egg, granulated sugar, buttermilk, yogurt and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and use a spatula to fold the mixture together.
    • When there are still some white lumps of flour left, add in the flour-dusted cut strawberries and continue to fold until just incorporated.
    • Be careful not to overmix.
    • Use a tablespoon to scoop batter into the muffin wells about ⅓rd of the way up.
    • Add a tablespoon of jam to the centre of the muffin batter.
    • Top off the muffin tin with the remainder of the batter.
    • Give the muffin tray a few taps to release any trapped air bubbles.
    • Bake at 425°F/218°C for 5 minutes, and then reduce to 375°F/191°C to bake for another 12-15 minutes, until the tops are golden brown and a toothpick inserted comes out clean or with the slightest crumbs clinging onto it.
    • Let cool in the muffin tin for 5 minutes before transferring to completely cool on a wire rack.

    Nutrition

    Calories: 220kcal | Carbohydrates: 46g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 319mg | Potassium: 94mg | Fiber: 1g | Sugar: 21g | Vitamin A: 75IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. David @ Spiced

      August 29, 2022 at 5:05 am

      5 stars
      Oh, what a fun idea! We don't have any Tim Ho's around us (although we can get their coffee now...so that's cool). This is the first I've heard of their fruit explosion muffins, but they look fantastic! Love this homemade version, Michelle!

      Reply
    2. Tasia ~ two sugar bugs

      August 29, 2022 at 8:22 am

      5 stars
      These fruit explosion muffins were a big hit at my house! We used raspberry jam as that's my girls' favorite and some chopped strawberries. So good!

      Reply
    3. Heidi | The Frugal Girls

      August 29, 2022 at 1:25 pm

      I especially loved your suggestion to infuse these with your homemade cherry jam... YUM! One of these delightful temptations would sure hit the spot right now!

      Reply
    4. Ben | Havocinthekitchen

      August 29, 2022 at 4:22 pm

      5 stars
      These muffins look terrific! I haven't had a muffin from Tim Hortons for a long time, but I bet your version is much more delicious, at least because they seem not too be as sweet as from Tin Hortons.

      Reply
    5. 2pots2cook

      August 31, 2022 at 4:51 am

      5 stars
      Love jammy explosions!

      Reply
    6. Raymund | angsarap.net

      September 01, 2022 at 3:50 pm

      5 stars
      OMG that filling! How can you say no to those

      Reply

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