The challenge: You have five days – if you’re lucky – to eat up the fruit salad you made before it goes bad. (We’ve all put many a fruit salad to rest before finishing it, right?) The solution: Use it in a refreshing breakfast recipe that saves waste and is just too good not to make. Here’s how to whip up moist, fruity, and utterly delicious homemade muffins using your leftover fruit salad.
Why You Should Add Fruit Salad To Muffin Batter
The ripe melons and berries are packed with natural sweetness, and are particularly delicious after several days spent macerating in fruit salad. Adding them to your muffin mix allows their sugary flavors to shine through. If you’re worried that juicy fruit salad may result in soggy muffins, don’t. Christine Clark, food writer at AllRecipes.com, suggests placing the fruit salad in a strainer or colander for 10 to 15 minutes to remove excess moisture. Once done, you’re ready to turn your leftover fruit salad into a mouthwatering baked treat.
How To Make Fruit Salad Muffins
This basic muffin recipe from King Arthur Baking is a blank canvas, which is ideally suited for your fruit salad add-in. The result: Scrumptious muffins you can enjoy for a good while, as they can be stored frozen for up to three months. Let’s start baking.
Ingredients (24 mini or 12 standard muffins):
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup vegetable oil or 4 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract, optional
- 1 ½ cups fruit salad, drained
- coarse sparkling sugar, optional (for topping)
- Preheat oven to 425 degrees Fahrenheit. Lightly grease cups of standard 12-cup muffin pan or line cups with muffin papers.
- Blend dry ingredients.
- Add fruit. (To ensure fruit stays evenly distributed throughout batter, add to dry ingredients and mix until coated before adding wet ingredients. This prevents fruit from sinking when liquids are added.)
- In separate bowl, whisk together milk, oil or butter, eggs, and vanilla (if using) until combined.
- Pour wet ingredients into dry mix. Blend with fork or whisk 20 seconds. (The secret to light and tender muffins is in blending liquid and dry ingredients gently. It’s fine to leave some lumps that look as if they want more stirring: they really don’t.)
- Fill cups of muffin pan 2/3 to 3/4 full. Sprinkle with sparkling white sugar, if desired.
- Bake muffins 15 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.
- Remove muffins from oven, and as soon as you can handle them, turn them out of the pan onto a rack to cool and serve.
Thanks to this easy recipe, refrigerated fruit salad gets another life. Enjoy a muffin or two with a cup of coffee to kick-start your morning!