The Tim Hortons Fruit Explosion Muffin is a super tasty treat that combines the goodness of a moist vanilla cake muffin with bursts of fruity flavor. While the exact creation date isn’t widely documented, these muffins have become a beloved staple at Tim Hortons. Founded in 1964, Tim Hortons is an iconic Canadian restaurant known for its quality coffee, freshly baked goods, great fast-food and hockey roots. Great tasting coffee (the ‘double double’) is at the core of their identity.
If you’re a fan of Tim Hortons’ Fruit Explosion Muffins, you’ll love these homemade versions. Another reason to try a copycat version is the calorie count. From what I understand, the Tim Hortons version comes in at 360 calories per muffin whereas this recipe trims it down to a ‘healthy’ 166 calories for the medium size and 331 for large ones.
The combination of sweet and tart flavors from the fruit creates a wonderful balance with the natural sweetness of the berries complementing the muffin base. Sour cream is a secret ingredient that makes these muffins extra moist. They’re soft, cakey, tender and in the center, have a little fruity surprise of blueberry jam.
The options for making this treat are endless—swap out the berries or try different fruit fillings. Whether for breakfast or a snack, these muffins are a burst of fruity goodness! Another bonus is that these muffins freeze beautifully, making them convenient for busy mornings.
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- 1 cup light sour cream
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 tsp pure vanilla
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 cups strawberry & blueberry combo, fresh or frozen If strawberries are large you may need to chop them a bit.
- 3/4 cup blueberry jam or jelly - nothing to runny OR strawberry if you prefer.
Ingredients
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- Preheat oven to 350 F. Line 3 muffin pans with paper liners.
- In a large bowl, combine sour cream, oil, applesauce, eggs & vanilla with a whisk. Stir in sugars until combined completely. Add flours, baking powder, baking soda, & salt. Stir just until combined then fold in berries.
- Spoon 1 Tbsp of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 tsp of jam & cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
- Bake for 23-25 minutes or until golden brown, toothpick comes out clean & batter around berries appears set. Cool to room temperature & serve.
- May be stored at room temperature for 2-3 days or frozen for 3-4 months.
• This amount of batter will make 18 regular size muffins or 9 large.