Loaded fruit muffins recipe

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Eat with your eyes. This is a versatile muffin to fill and pile high with your favorite fruit. Whether bursting with blueberries, raspberries, figs or plums, the compote topping is just as important as the fruit inside.

  • Yield: 18 muffins

Ingredients

Fruit Compote
  • 11½ ounces (325 g) ripe plums or other stone fruits and berries
  • ½ cup + 1 tablespoon (125 g) packed light brown sugar
  • ½ teaspoon grated lime zest
  • 1 teaspoon fresh lime juice
Muffins
  • 3 large pasture-raised eggs (150 g)
  • 1 cup + 1 tablespoon (225 g) organic granulated cane sugar
  • 10 tablespoons (150 g) organic unsalted butter, melted
  • Scant 1 cup (220 ml/225 g) buttermilk
  • 2 teaspoons pure vanilla extract
  • 2¼ cups (300 g) + 2 tablespoons organic unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (300 g) fresh organic blueberries
How to Make It
    To make the Compote
  1. Slice the plums, discarding the stones, and place in a medium saucepan along with the brown sugar and lime zest.
  2. Cook over medium heat until the plums soften and begin to stew in the liquid that they release. Continue to cook for 5 to 10 minutes, until you have hearty plum compote with full pieces of plum along with cooked-down plum fruit. Remove from the heat, squeeze in the lime juice, and allow to cool.
  3. To make the Muffins
  4. Preheat the oven to 325°F (165°C) convection.
  5. Combine the eggs and granulated sugar in a stand mixer fitted with the whisk attachment and whip on high speed for 4 minutes. With the mixer running on medium speed, stream in the melted butter until fully incorporated. Slowly stream in the buttermilk and vanilla.
  6. Sift the 2¼ cups (300 g) flour with the baking powder, baking soda, and salt. Gently fold the flour mixture into the egg mixture, using a large whisk, until just undercombined. Do not overfold; a few little lumps, as in pancake batter, are acceptable.
  7. In a separate bowl, toss the blueberries with the remaining 2 tablespoons flour to help prevent the berries from sinking to the bottom and fold into the batter.
  8. Line a standard muffin pan with paper liners and fill with a heaping ¼ cup (65 g) of batter. Using a soupspoon, create a divot in the top of each muffin and place a tablespoon of compote inside.
  9. Bake the muffins for 18 to 20 minutes, turning halfway through that time, until they are a light golden brown. Remove from the oven and allow the muffins to cool slightly. Spoon an additional tablespoon of compote on top of each muffin before serving.
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