Tim Hortons Copycat Fruit Explosion Muffins Recipe 38

TIM HORTON'S FRUIT EXPLODING MUFFIN RECIPE

Steps:

• First, preheat the oven to 350 degrees F. While it heats, line 3 muffin pans with paper muffin liners or use non-stick pans and grease them lightly.
• In a large bowl, combine sour cream, oil, applesauce, eggs, and vanilla with a whisk. Stir in both sugars until combined completely.
• Next, add the flours, baking powder, baking soda, and salt, and stir until combined. Then fold in berries.
• Spoon 1 tablespoon of batter into the muffin liners. Top with 2 teaspoons of jam and cover with more batter (about one heaping tablespoon per muffin cup. Cover the jam as best as you can.
• Bake for 23-25 minutes, until they're golden brown and the batter around the berries appears baked. Cool to room temperature and serve.

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)

Steps:

• Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
• In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
• Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
• Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
• May be stored at room temperature for 2-3 days or frozen for 3-4 months.

FRUIT EXPLOSION MUFFINS

Steps:

• Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
• In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
• Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
• Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
• Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.

FRUIT EXPLOSION MUFFINS (TIM HORTONS COPYCAT RECIPE) RECIPE - (4/5)

Steps:

• Cream together in the mixer: butter and sugar... then add eggs, vanilla and rum In separate bowl mix together: Flour, baking powder and salt Add to creamed mixture above alternately with the milk - do not over mix gently stir in blueberries and cranberries Fill paper lined muffin muffin cups to the brim (grease the top of the muffin pan) put a dollop (a blop) of raspberry pie filling on the top of each one (the batter will bake over top of it put apple slice on top to hold it in place Bake at 375°F for 25min put a cookie sheet below in case any drips over so it won't hit the element

TIM HORTON'S COPYCAT FRUIT EXPLOSION MUFFINS RECIPE - (3.8/5)

Steps:

• Preheat oven to 400°F Mix flour, sugar, baking powder, baking soda and salt. Add berries. In a separate bowl, mix eggs, sour cream, oil, vanilla, and optional jam or filling. Add to dry mixture and mix. Fill cups 1/2 full, drop in 1/2 tsp. jam, then more dough. Bake 15 to 20 minutes.

TIM HORTON'S STYLE OATMEAL MUFFINS

Steps:

• Preheat oven to 425F (220C).
• Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats and let soak for 15 minutes. In a separate bowl, beat together egg and oil then stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.
• Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

TIM HORTON'S STYLE LEMON-CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.
• In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).
• Bake at 350 degrees F for 35 minutes.
• Allow to cool on wire rack out of the tins.