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.

Course Breakfast, Snack

Cuisine American, Canadian

Prep Time 15

Cook Time 17

Total Time 32

Servings

Calories 220kcal

Author Michelle

Ingredients

160 g all-purpose flour + 1 tablespoon for dusting cut strawberries/fruit
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
60 ml vegetable oil
1 large egg
60 g granulated sugar
65 ml buttermilk
60 ml 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

US Customary - Metric

Instructions

Preheat oven to 425°F/218°C.
Prepare a standard muffin tin tray with 6 muffin liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt. Set aside.
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 gently fold the mixture together.
With some lumps of flour left, add in the flour-dusted cut strawberries and continue to fold it in until just incorporated.
Be careful not to overmix.
Add 1 tablespoon of batter into each muffin well, filling it about ⅓rd of the way up.
Add a tablespoon of jam to the centre of the muffin batter.
Top off each muffin tin with about 1.5 tablespoon batter, or enough just to cover the jam. Repeat 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.

Notes

The batter will increase in size once the dry ingredients and wet ingredients combine and the leavening agents activate.

Use a spatula to scrape every bit of batter to ensure you get every last bit into the muffins.

If the muffins explode with jam, that's OK -- it's in the name!

Nutrition