Tim Hortons Copycat Fruit Explosion Muffins Recipe 385 Food

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.

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 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