High-Fiber Fruit and Yogurt Muffins

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quick-n-easy
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Hands-on time:
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Total time:
Yield: 12 muffins

Recipe photo

How can these tender, golden muffins possibly be high fiber? Hi-maize Fiber, the easy, "invisible" way to add fiber to any of your favorite treats. Hi-maize adds an extra 4g fiber per muffin — and your family will never know it's there.

High-Fiber Fruit and Yogurt Muffins

star rating (7) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 04/08/2011

Ingredients

Muffins

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup sugar
  • 3/4 cup Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer, optional, for tenderness
  • 1/3 cup milk
  • 3/4 cup (1 standard container) lemon, vanilla, or other fruit-flavored yogurt, regular or low-fat (not nonfat)
  • 2 large eggs
  • 1/8 teaspoon Buttery Sweet Dough Flavor, optional but good; or 1 teaspoon vanilla extract
  • 1/4 cup (4 tablespoons) butter, melted
  • 1 cup dried fruit, chopped if large; Tropical Fruit Blend is a good choice
  • *Substitute all-purpose flour, if desired, increasing the amount of milk to 1/2 cup.

Topping

Tips from our bakers

  • Try this tasty variation: use 1 cup diced dried pineapple for the fruit, and top muffins with sweetened or unsweetened flaked coconut, instead of streusel topping.

Directions

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1) Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.

2) In a medium-sized bowl, whisk together the flour, sugar, fiber, baking powder, salt, and cake enhancer.

3) Whisk together the milk, yogurt, eggs, and flavor, and gently stir into the dry ingredients. Stir in the melted butter.

4) Gently stir in the fruit.

5) Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each muffin works well here.

6) Combine the topping ingredients, mixing until well combined and crumbly.

7) Sprinkle a generous tablespoon of topping over each muffin.

8) Bake the muffins for 16 to 18 minutes, until they've domed nicely and they're lightly browned.

9) Remove the muffins from the oven, and transfer them to a rack to cool.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin, 101g Servings Per Batch: 12 Amount Per Serving: Calories: 297 Calories from Fat: 49 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 54mg Sodium: 237mg Total Carbohydrate: 54g Dietary Fiber: 6g Sugars: 25g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 04/13/2013
  • Donna from Holly Springs, NC
  • Wonderful. I used blueberry yogurt and KA dried fruit blend. I also used buttermilk since I was out of regular. The muffins were both flavorful and moist. Can't wait to try with different combinations.
  • star rating 01/13/2013
  • martykuki from KAF Community
  • I have made these muffins over and over again during the holidays this year--usually in double batches. They are delicious. My only trouble with them is remembering the name; I completely forget that they are high-fiber muffins and just look for them under "yogurt muffins" or "fruit muffins." No one thinks of them as "healthy" when they bite into one, although I make them crammed full of dried apricots, prunes, cranberries and crystallized ginger. Sometimes I forget the topping; sometimes I am out of yogurt and make them with buttermilk; sometimes I have no plain milk to put in and use yogurt or buttermilk for all the milk required. It doesn't make any difference (except for needing to add a bit more liquid). These muffins are fantastic!
  • star rating 11/14/2011
  • skmorrison from KAF Community
  • Delicious! The second time through this. I used plain 0% greek yogurt, which probably made it a bit thick. Instead of vanilla or the buttery dough flavor, I used Fiori di Scilia (the full teaspoon, but could easily cut in half). I topped with coconut.
  • star rating 06/02/2011
  • tkhelmer from KAF Community
  • I loved this recipe. I did alter it quite a bit. Firstly, I cut the recipe in half, yet I used the full container of vanilla flavored yogurt. Used spelt instead of AP, used flax meal and some wheat bran instead of high fiber flour. I also cut the sugar by a half and only used brown. Raisins were my choice of dried fruit, since that is what I had. The final result was delicious. Super moist, flavorful inside, crunchy and sweet on top. Great. I will be making these for my children regularly.
  • star rating 05/08/2011
  • scuzzy from KAF Community
  • Addictive! I used white wheat flour, a combinaison of dried plums, apples and apricots and a 2% pineapple greek yogourt with vanilla. I also used Splenda instead of sugar and apple sauce instead of butter. In the topping I replaced the butter with water. Ok, not the original recipe at all anymore but I always tweak the recipes to adapt them to what I have and what I what to add or eliminate in them. The combinaison of fruit and yogurt is very tasty and satisfying.
  • star rating 05/07/2011
  • Angie Nicholson from Tanzania
  • These turned out beautifully. One word of warning, though- don't leave out the fruit mix-in. The fruit flavor in the yogurt isn't strong enough to come through on its own.
  • star rating 05/05/2011
  • mw20 from KAF Community
  • These were delicious muffins! I made them gluten-free with Brown Rice Flour blend, quinoa flour and oats, added Brown Rice Protein Powder, chopped nuts, and ground golden flax seeds. I used a bit less sugar, plain yogurt, and canola oil. For the dried fruit, I used KAF's dried "Fruitcake Fruit". I omitted the topping. So nice to have a tasty muffin with more calcium and fiber and have it not brown like bran muffins! I am ready to make more and see how they freeze. This is a keeper.
1
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