Fruit Muffins

*Adapted from Open-House Cookbook

serves 16

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Here is a recipe for my favorite fruit muffins. They are moist on the inside and have a delicious crunchy, crackly top. The secret to getting that crackly top is adding the sugar last to the recipe. I used raspberries, white chocolate, and macadamia nuts in this recipe but you can use any fruit or nuts that you like. These muffins freeze well, so it’s always nice to make a few extra!

Ingredients Method

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 1/4 cup milk

  • 2 large eggs

  • 1 cup unsalted, melted butter

  • 1 cup raspberries, chopped in half

  • 1/2 cup macadamia nuts, roughly chopped

  • 1/2 cup white chocolate chips

  • 1 1/2 cups granulated sugar

    *Glaze*

  • 3-4 tablespoons orange juice

  • 1 cup powdered sugar














  1. Preheat oven to 375F and line 16 muffin tins with paper and liners.

  2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.

  3. Make a well in the center of the flour mixture. Add the milk, eggs, and butter to the well and stir just to combine.

  4. Add the raspberries, macadamia nut, white chocolate, and sugar, then stir quickly again just to combine.

  5. Spoon the batter into the muffin tins and fill to the top. Bake for 20-25 minutes until golden brown and cooked all the way through.

*Glaze* 

  1. Mix ingredients together to form a glaze. Once muffins have cooled, drizzle glaze over muffins.