Soft and fluffy Kiwi Muffins are packed with fresh tangy fruit and ready in under 30 minutes. Perfect for breakfast or as a snack.
Do you have some ripe kiwi to use up? Why not bake them into kiwi muffins!
They are soft, lightly sweet, and have a fresh tang. The texture of the muffins is tender and moist, with little pockets of juicy kiwi throughout!
They're super simple to make. Just mix a simple batter, fold in chopped kiwi, and bake. That is it. If your batter looks slightly split after adding the milk, that is completely normal. It smooths out once the dry ingredients go in.
These muffins work well for breakfast, snacks, or dessert. I often make them when I want something homemade but quick.
If you have some kiwi to use up - bake them into these muffins! And for even more tropical flavour, swap the vanilla extract for coconut extract.
If you want more fun ways to use up fresh kiwi fruit, be sure to try Kiwi Syrup, Kiwi Cake or Kiwi Compote!
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Why You'll Love This Recipe
- Fresh kiwi adds a unique fruity flavor that stands out from common muffin recipes.
- The batter comes together quickly using basic pantry ingredients.
- These muffins stay moist for days thanks to the fruit content.
- A great way to use up overripe kiwi before it goes bad.
- Works well for breakfast, snacks, or packed lunches.
- Simple enough for beginner bakers.
- It uses The Muffin Method so they get a great muffin texture.
Ingredients
- Kiwi. The main flavor component. Use ripe kiwi for the best sweetness and softness. Frozen kiwi can work if thawed and drained.
- Granulated sugar. Adds sweetness and helps create a tender crumb. You can reduce slightly if your kiwi is very sweet.
- Butter. Provides richness and flavor. You can substitute with a neutral oil if needed.
- Eggs. Help bind the batter and add structure. Room temperature eggs mix more evenly.
- Milk. Adds moisture and helps create a smooth batter. Any dairy or plant-based milk works.
- Vanilla extract. Enhances the overall flavor and balances the fruit. Try adding coconut extract for more tropical flavour!
- All-purpose flour (plain flour). Forms the base of the muffin. You can use a gluten-free blend if required.
- Baking powder. Helps the muffins rise and become fluffy.
- Baking soda. Works with the acidity of the kiwi to improve texture.
- Salt. Balances sweetness and enhances flavor.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
Peel the kiwi and cut them into small dice chunks. To peel them, I cut the top and bottom off, then run a teaspoon under the fuzzy brown skin to loosen it, then slip out the green kiwi flesh.
In a medium bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might 'split' slightly at this stage, but don't worry, it will come together with the dry ingredients.
Whisk the flour, baking powder, baking soda and salt in a large mixing bowl.
Add the wet ingredients to the dry mixture and gently mix to combine.
Gently fold in the diced kiwi.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the kiwi muffins are risen and golden.
Allow to cool on a wire rack.
Variations
- Add chopped strawberries for a mixed fruit version.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add shredded coconut for a tropical twist.
- Mix in white chocolate chips for extra sweetness.
- Use whole wheat flour for a nuttier texture.
- Add chopped nuts like walnuts or almonds.
- Swap butter for coconut oil for a dairy-free option.
- Add a lemon zest for extra brightness.
- Turn into mini muffins for bite-sized snacks.
- Add a crumble topping for texture.
Serving Suggestions
- Serve warm with a little butter.
- Pair with coffee or tea for breakfast. Try Hawaij Coffee or Sweet Potato Latte!
- Add to a brunch spread.
- Pack in lunchboxes for a quick snack.
- Serve with yogurt and fresh fruit, or Whipped Cottage Cheese with Fruit.
- Drizzle with honey for added sweetness or try Whipped Honey.
- Serve alongside a Fruit Platter.
- Enjoy as a light dessert.
- Pair with a smoothie for a balanced snack. Try Mango Pineapple Smoothie for more zingy tropical fruit flavour.
Storage, Freezing, Make-Ahead Advice
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate if your kitchen is warm, but bring to room temperature before serving.
- Freeze in a sealed bag for up to 2 months.
- Thaw at room temperature or warm gently in the oven.
- You can prepare the batter ahead, but bake immediately for best results.
Recipe Tips
- Check doneness with a toothpick inserted into the center.
- Do not overmix the batter or the muffins may become dense.
- If your batter looks slightly curdled after adding milk, don't worry and continue as normal - it will come together with the flour.
- Chop kiwi into small pieces for even distribution.
- Fill muffin cases only three-quarters full to prevent overflow.
FAQs
Yes, but thaw and drain it first to avoid excess moisture.
They have a slight tang, but the sugar balances it well.
Fresh Fruit Muffin Recipes
Looking for more ways to add fruit to your muffins? Try these!
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📖 Recipe
Kiwi Muffins
Equipment
- Mixing bowls
- 12-hole muffin pan
Ingredients
- 1 cup ripe kiwi 400g about 4, peeled and chopped
- ½ cup granulated white sugar 100g
- ⅓ cup butter at room temperature 75g
- 2 eggs
- ¾ cup milk 175ml
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour (plain flour) 250g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda (bicarb of soda)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Peel the kiwi and cut them into small dice chunks. To peel them, I cut the top and bottom off, then run a teaspoon under the fuzzy brown skin to loosen it, then slip out the green kiwi flesh.
- In a medium bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might 'split' slightly at this stage, but don't worry, it will come together with the dry ingredients.
- Whisk the flour, baking powder, baking soda and salt in a large mixing bowl.
- Add the wet ingredients to the dry mixture and gently mix to combine.
- Gently fold in the diced kiwi.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the kiwi muffins are risen and golden. Allow to cool on a wire rack.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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