Anything Goes Fruit Muffins Recipe

This anything Goes Fruit Muffins recipe is so versatile! Add in your favorite fruit – Raspberries, Rhubarb, Blueberries, Cranberries – you decide!

This is a delicious muffin base that works equally well with a variety of fruit add-ins – try raspberries, blueberries, rhubarb, or cranberries! My personal favorite is rhubarb. We have a nice crop of it that grows in my kitchen garden, and one of my neighbors often has extra that she is willing to share, as well. You can often find rhubarb in a well-stocked supermarket if you aren’t fortunate enough to have this easy-to-grow plant in your own garden or in a kindly neighbors garden! You can read more about some of the health benefits of rhubarb right here.

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We eat a lot of muffins around our house! They make such a nice breakfast, but we actually usually eat them for lunch. Served with a slice or two of cheese, or a scoop of yogurt or cottage cheese, and a hot cup of tea makes for a simple but delicious meal any time of the day.

Ingredients that you’ll need for making Anything Goes Fruit Muffins

½ cup white sugar

½ cup brown sugar

½ cup oil

2 eggs

1 tsp vanilla

1 cup buttermilk (I use 1 TBLS cider vinegar + milk to = 1 cup)

2 ½ cups flour (nice with half white, half wheat)

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 ½ cups fresh or frozen finely chopped rhubarb or other tart fruit of your choice (cranberries, blueberries, and raspberries are all delicious!)

How to make Anything Goes Fruit Muffins

• Heat oven to 350°. Lightly grease one muffin tin.
• Cream together the sugars, oil, egg, and vanilla. Add buttermilk.
• In a separate bowl, mix the dry ingredients together, then gently stir into the creamed mixture just until moistened (batter will be lumpy). Gently fold in your fruit of choice.
• Drop batter into prepared muffin tins. Bake for 20-25 minutes or until tops are golden brown and a toothpick inserted into the middle comes out clean. Makes 12 large muffins.

Let’s get baking!

Anything Goes Fruit Muffins

Cara

A delicious muffin base that works equally well with a variety of fruit add-ins – try raspberries, blueberries, rhubarb, or cranberries

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breads and Rolls

Cuisine American

Servings 12 large muffins

Calories 260 kcal

Equipment

• Muffin pan for 12 muffins

Ingredients

  

• ½ cup white sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 tsp vanilla
• 1 cup buttermilk see note
• 2 ½ cups flour (nice with half white, half whole wheat)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ cups fresh or frozen finely chopped rhubarb or other fruit

Instructions

 

• Heat oven to 350°. Lightly grease one muffin tin.
• Cream together the sugars, oil, egg, and vanilla. Add the buttermilk.
• In a separate bowl, mix the dry ingredients together, then gently stir into the creamed mixture just until moistened (batter will be lumpy). Gently fold in your fruit of choice.
• Drop batter into prepared muffin tins. Bake for 20-25 minutes or until tops are golden brown and toothpick inserted into the middle comes out clean.
• Let the muffins cool in the pan for 5-10 minutes, then remove and serve warm with butter, if desired.
• Enjoy!

Notes

If you do not have buttermilk on hand, you can make your own by combining 1 tablespoon cider vinegar (or white vinegar) + milk to equal 1 cup. Mix the vinegar and milk together in a measuring cup and let it sit for a few minutes while you mix together your other creamed ingredients.

Keyword Fruit Muffins, Raspberry Muffins, Rhubarb Muffins

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