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.
This is the closest recipe I have come across for these muffins! And they are a hit in my house. This is wonderful being that our local Tim’s no longer carry’s the fruit explosion muffins!
Thank you!
Thank you Robyn for taking the time to comment. My husband & I just love them too. I hope you enjoy looking through our website as well for other things you might enjoy to try.