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Have you been looking for the perfect, freshly made breakfast treat?
Allow me to introduce strawberry kiwi muffins.
These deliciously fluffy muffins are filled with fresh fruit, and a sweet citrus flavor that the whole family will be asking for time and again.
Not only are they great for a quick morning meal, but they can be packed in lunches, make a nice after school snack, or a friendly way to welcome new folks to the neighborhood. There are so many ways to incorporate these tasty treats, so let’s get started!
Why You’ll Love Strawberry Kiwi Muffins
- Quick to make and eat
- Taste great
- Full of vitamins
- Makes the kitchen smell fabulous
- Can be eaten any time
- Easy to double and make large batches
- Use room temperature ingredients. This will make the batter smoother, and in the end, produce fluffier muffins.
- Dust the fruit in a very light layer of flour before adding them to the batter. This will help keep them from sinking.
- Don’t mix too hard or too long. Mixing gently is one of the keys to a good muffin batter.
- Vegetable oil
- Cinnamon – will give the muffins a sweet and spicy zing
- Baking soda – using baking soda will help the batter to rise, so you get those delightful muffin tops
- Fresh strawberries – make sure to choose bright red, shiny strawberries with nice green caps
- Fresh kiwi – a good kiwi will be wrinkle free, have no soft spots, or bruises. A ripe kiwi will have some give when pressed.
How To Make Strawberry Kiwi Muffins
Start by gathering all of your ingredients and preheating the oven to 350 degrees.
Grab your muffin tins and put in the cupcake liners.
Next, mix together the flour, baking soda, salt, and cinnamon.
Now, you’re going to make a well in the middle of the bowl. To do this, simply take a spatula and push the dry mixture against the sides of the bowl.
Then you’re going to pour the beaten eggs, oil, strawberries, and kiwi in the center.
Fold the dry ingredients into the center and mix into a batter.
Now we’re in the home stretch, where you’re going to fill each cupcake liner about 2/3 of the way filled.
Pop them into the oven for about 20 minutes, or until a toothpick comes out clean.
If you like, top with some powdered sugar or extra cinnamon.
- If you don’t want muffins, the batter can be made into a tasty loaf.
- Instead of muffins, a few tweaks and some icing will produce some decadent cupcakes.
- If fresh strawberries are not in season you can use frozen, or feel free to use fresh raspberries instead.
- You can easily make these muffins gluten-free by substituting the flour for gluten-free options like almond or coconut flour.
1. How long will my strawberry kiwi muffins last?
The muffins will stay fresh at room temperature for about 3-4 depending on the climate in your kitchen. Wrap them individually in plastic wrap to help them stay fresher longer.
2. Can I freeze the strawberry kiwi muffins?
Yes! They freeze very well and will retain their flavor for up to 6 months. Wrap them individually and place them in a freezer bag for maximum protection.
3. Can I reheat the leftover muffins?
If you’re not one for leftover muffins, you can pop them in the microwave for about 15 seconds to reheat. You can also slice them and place them in the toaster for a warm, crisper version.
Strawberry Kiwi Muffins
- Mixing bowl
- Muffin tins
- Cupcake liners
- Mixing spoon
- 4 eggs beaten
- 1-1/4 cup of vegetable oil
- 3 cups of flour
- 1/2 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 cups of white granulated sugar
- 1 cup of finely diced strawberries
- 1 cup of finely diced kiwi (peeled
- Preheat oven to 350 degrees
- Place cupcake liners inside tins.
- Combine the dry ingredients into a large bowl and mix well.
- Make a well, and pour the eggs, oil, and fruit into it. Stir well until a nice, smooth batter is formed.
- Fill each cupcake liner 2/3 of the way to the top.
- Bake for 20 minutes. Test the center with a toothpick. If it comes out clean, they're ready.
- Allow to cool for about 5 minutes before digging in.