By Kim1 on September 02, 2002
Photo by anna.wilson_12875654
Photo by anna.wilson_12875654
"These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish."
Serving Size: 1 (1618 g)
Servings Per Recipe: 1
"Outstanding recipe....motivated me to leave my first feedback. Substituted buttermilk for milk, as I think it makes a better muffin.... and used 2 cups frozen triple berry mix for the 2 c. fresh berries...can't stop eating these! "
"Thanks for the recipe, and the tips everyone!<br/>Good with half the cinnamon and half oil/butter and twice the baking time...Dusted with powdered sugar. (not too sweet with the tri-berry mix)."
"Great taste. I lightened the recipe by using 1/4 cup oil and 3/4 cup applesauce for the butter, adding only 1 cup sugar, and using whole wheat flour for half the flour. I also used frozen fruits. I am sure the recipe as written is wonderful but now I can enjoy these wonderful muffins with my changes and not feel as guilty!"
"Terrific texture with good flavor. I used triple berry blend from the freezer, heated the berries and smashed them (blackberries were large). I also added only 1 c of sugar."
"Yum! I only had frozen blackberries available, so thats what I used. The cinnamon smelled wonderful and the flavor overall was delicious. Thanks for a tastey recipe!"
"These are amazing! My brother is a former chef and said "These are the kind of muffins you use to open your own bakery . . ." I don't know what the last poster was talking about. All I can think is that she used margarine or fake butter. These cooked up in just over 20 minutes and the texture/moisture was perfect. I used frozen fruit (thawed at room temp for 30 minutes) and it tasted like fresh fruit. My only suggestion is to cut up the larger berries into smaller pieces. The muffins with larger berries in the middle kinda collapsed."
"This recipe has received all 5-star ratings, but I had a couple of problems with it. First, the muffins did not take 20 minutes to bake, they took at least 40 minutes. Second, I think 1 cup of butter is way too much, I used muffin papers and grease soaked through the bottoms of the papers and pooled in the bottom of the cups of my muffin pan. I also thought the batter tasted a little strange, salty maybe? However, the muffins were great after sitting for a day or two after being made. I would make these again, tweaking the recipe to solve the difficulties that I experienced... "
"Excellent muffin recipe. Worked perfectly. I added a bit of vanilla into liquid ingredients. Scaled it down to 12 muffins and used 2 eggs. Didn't have raspberries, so just used blueberries and strawberries."
"Terrific Muffins! I have tried many muffin recipes and this is by far my favorite. My husband and co-wrokers loved them. I used frozen berries and added a teaspoon and a half of vanilla. I also lightly sprinkled the tops with raw sugar. Will be making these again."
"First time making homemade muffins, they came out delicious, but I also added vanilla extract and nutmeg. Gave it a little kick to it awesome. Thanks for the recipe."
"Great recipe! Cinnamon flavor is yummy. I doubled the quantity (for 18) and made 24 extra large muffins. Turned out nice and fluffy. But I did leave them in the oven a bit longer to make sure they were cooked through. I used unbleached flour; skim milk powder & water instead of milk; and vegetable oil instead of butter or margarine. For the berries, I had some fresh fruit salad that needed to be used up (cut up bananas, pineapple, kiwi fruit and strawberries) so I used it - it wasn't quite the right amount (not enough) but it worked just fine. They were great!"
"My kids are devouring these muffins!
I made the following modifications:
(1) used whole wheat flour instead of white;
(2) substituted oat bran & ground almonds for 1-1.5 cups of the flour;
(3)added 1/2-tsp vanilla;
(4)used about 1/2 the cinnamon that it called for;
(5) added about 1/2-1 tsp a combo of ground cloves, ginger, cardamom, and allspice"
"What a great way to start a breakfast! I felt like I was at a B and B! I used frozen blueberries (had no fresh) as another person mentioned. It worked out great. Yum!"
"Absolutely awesome muffins! My oldest is allergic to eggs, so I used this recipe and used Ener-G Egg Replacer in place of the 2 eggs. The muffins were moist, and I agree with the other comments about the cinnamon added terrific flavor! This will be a recipe I use over and over again!"
"These are absolutely delicious! I made them last week and they were gone so fast I had to make another batch this week (haha). I added a little bit of lemon rind and juice to the first batch and this time around I'm trying some orange rind. Thanks!"
"These were great! The cinnamon added a great flavor to these muffins. My youngest daughter couldn't get enough of them. We'll definitely make them again. Thanks for sharing!"
"Oh my goodness, these were soooooo yummy! I made the muffins w/ strawberries only, since I had a bunch that needed to be used... and the results were outstanding!!! Going to try them w/ fresh-from-the-orchard peaches next! Thanks for sharing this great recipe!"
"Just made these and what a lovely treat. Very moist and rose wonderfully. The only sub I did was used a mix of frozen fruit and baked 3 min. longer. Great flavor, will be making these again. Thanks!"
"Great great recipe, they turn out so well and so delicious!!!"