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High-Fiber Fruit and Yogurt Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

High-Fiber Fruit and Yogurt Muffins Recipe

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.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
12 muffins
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  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.
  10. 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.