YOLY'S FRUIT OVERLOAD MUFFINS

 

  • Cooking Time:
  • Servings: 12+
  • Preparation Time:

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 medium-large very ripe bananas (1 cup mashed)
  • 1 cup blueberries
  • 1 cup Strawberries
  • 1/2 cup sour cream
  • Heath toffee bits for decoration.

Directions

  • Heat the oven to 325 and line the cupcake pan with baking cups.
  • Sift together the flour, baking powder, baking soda, and salt into a medium bowl.
  • In a large bowl, cream the butter using an electric mixer.
  • Gradually add the sugar, scraping down the sides of the bowl as necessary.
  • Add the eggs one at a time, beating well after each addition.
  • Next, add the vanilla extract and blend briefly. Set both bowls aside.
  • Peel the bananas and place them in a separate bowl.
  • Mash them with a fork or a potato masher and measure out 1 cup.
  • Add the sour cream and stir to blend.
  • Add the berries to the mix.
  • Set the bowl aside
  • Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture.
  • Add the rest of the ingredients in this order, stirring well after each addition: half of the fruit mixture, half of the remaining dry mixture, the rest of the fruit mixture, the rest of the dry mixture.
  • Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown.
  • Let it cool for about 20 minutes.
  • Once they are completely cool, ice them and sprinkle the heath bits.

Notes

I made this for my family this past July 4th

Categories: Bread  Muffin 

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