Tim Hortons Fruit Exploding Muffin Recipes

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 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.

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.