Home Recipes Cherry-Berry Burst Muffins

Cherry-Berry Burst Muffins

Total Time: 40 mins.
Prep Time: 10 mins.
Cook Time: 30 mins.
Serves: 12 muffins


50mL (¼ cup) coarse or demerara sugar
50mL (¼ cup) sliced almonds
125mL (½ cup) butter, softened
175mL (¾ cup) sugar
2 eggs
5ml (1 tsp) vanilla
1mL (¼ tsp) salt
175mL (¾ cup) milk
250mL (1 cup) All Purpose Flour
250mL (1 cup) All Purpose Whole Wheat Flour
10mL (2 tsp) baking powder
15mL (1 tbsp) lemon zest
375mL (1 ½ cups) Europe’s Best® Fruit Essentials TM/MC Berry Cherry Medley, frozen


  1. Preheat oven to 375°F (190°C). 
  2. Line 12 muffin pans with paperliners. 
  3. Combine coarse sugar and almonds in small bowl and reserve. 
  4. Beat butter and ¾ cup (175mL) sugar in bowl of electric mixer until fluffy, about 1 minute. 
  5. Beat in eggs, vanilla and salt. 
  6. Add milk and mix well. 
  7. Stir in flours, baking powder and lemon zest. 
  8. Gently fold in frozen fruit. 
  9. Spoon into prepared pans and sprinkle with almond mixture. 
  10. Bake in preheated oven 30-35 minutes, or until golden and tops are firm.