Jump to Recipe Jump to Video Print Recipe
Kiwi muffins are a wonderful treat and the perfect way to keep your breakfast, lunch bag, or box interesting and delicious.
If you love kiwis, you’ll love this kiwi muffin recipe. This recipe is surprisingly simple to make. Enjoy this sweet treat at breakfast or for an afternoon on the go.
Kiwi Muffin Recipe Notes
- You can add extra protein by using soy milk, or you can use regular milk or almond milk if you don’t do soy.
- I used some flax seed meal for fiber. You can sub with chia seed if you prefer that.
- You can substitute many different types of fruits if you’re not a kiwi fan. Try apples, bananas, berries or pears.
How Full Should Muffin Cups Be?
For any muffin cup, you want to fill them about ¾ of the way full. More than that will make the muffin rise way beyond what it should. Less than that would give you flat muffins without a nice, rounded top.
Can You Make Muffins Without Liners?
Absolutely! The trick is to oil the wells of your pan really well. It also helps greatly to use newer muffin pans that have a smooth, non-stick finish.
How Do You Get Muffins Unstuck?
If you’ve made muffins without liners and they end up getting stuck to your pan, simply place the entire thing in the freezer for about an hour or two. Pull them out and use a knife or spatula to run around the edges of the muffins. They should come out quite easily after that.
Easy Muffin Recipe Variations
If you want something easy, this recipe is perfect. You can omit the kiwi and add just about any flavoring you prefer.
- Lemon muffins – add 1 tbsp. lemon zest + 1 tsp. lemon extract
- Blueberry muffins – add 1 cup fresh blueberries
- Poppyseed muffins – add 2 tbsp. poppyseeds
- Chocolate chip muffins – add a ½ cup chocolate chips + 1 tsp. pure vanilla extract
Kiwi Muffin Ingredients
1½cupswhole wheat flour – Regular whole wheat flour. You can use whole wheat pastry flour for a finer texture, but you’ll only need about a ¼ cup milk if you use it.
2tsp.baking powder – Make sure it’s newer for the best results.
½tsp.ground cinnamon
½cupflax seed meal
2largeeggs
½cuphoney
1tsp.vanilla extract
¼cupoil– I used safflower.
¾cupmilk– any milk you prefer – I used unsweetened almond milk.
1cupchopped kiwi– about 3 kiwis.
How To Make Kiwi Muffins
Preheat oven to 350° F. and line a standard muffin tray with muffin papers.
In a large bowl, combine all dry ingredients.
Add all wet ingredients to the dry mixture,except for the kiwi. Stir well to combine.
Lastly, fold in your kiwi gently and scoop into liners.
Fill the each cupcake liner with batter and then bake for approximately 20 minutes.
Muffins are done when you poke them with a knife or toothpick and it comes out clean. Cool on a wire rack.
How To Store Kiwi Muffins
Keep these in an airtight container and store them in the fridge. They will last up to about 5 days.
How To Freeze Kiwi Muffins
Wrap them well and keep them in the freezer for up to 6 months.
Recipe Supplies
More Healthy Muffin Recipes
- Cranberry Muffins
- Banana Nut Muffins
Kiwi Muffins Recipe Card
Recipe updated 2/9/2022.
Kiwi Muffins Recipe
Delicious muffins made with fresh kiwi. A perfect snack or treat!
4.50 from 12 votes
Print Pin Rate Add to Collection
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 1 hour hour 55 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 2 hours hours 15 minutes minutes
Servings: 12 muffins
Calories: 203kcal
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
1 Standard muffin pan
Ingredients
- 1½ cups whole wheat flour
- 2 tsp. baking powder
- ½ tsp. ground cinnamon
- ½ cup flax seed meal
- 2 large eggs
- ½ cup honey
- 1 tsp. vanilla extract
- ¼ cup oil (I used safflower)
- ¾ cup milk (any milk you prefer – I used almond milk)
- 1 cup chopped kiwi (about 3 kiwis)
US Customary – Metric
Instructions
Preheat oven to 350° F. and line a standard muffin pan with paper liners.
In a large bowl, combine all dry ingredients.
Add all wet ingredients except for the kiwi. Stir well to combine
Lastly, fold in your kiwi gently and scoop into liners.
Fill the muffin liners with batters and bake for approximately 20 minutes.
Muffins are done when you poke them with a knife or toothpick and it comes out clean. Cool on a wire rack.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1muffin | Calories: 203kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 262mg | Fiber: 4g | Sugar: 14g | Vitamin A: 84IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 1mg
Recipe from the Gracious Pantry archives, originally published 1/1/2010.
Original Recipe
- 1½cupswhole wheat pastry flour (affiliate link)
- ½tsp.baking soda
- 1½tsp.baking powder
- ½tsp.ground cinnamon
- ½cupflax seed meal
- 2largeegg whites
- ½cuphoney
- 1tsp.vanilla extract
- ¼cupoil(I used safflower)
- ¼cupsoy milk(or any milk you prefer)
- 1cupchoppedkiwifruit (although, you could use almost any fruit)
- Olive oilto spray over tops of muffin pans
Instructions
- Preheat oven to 350° F.
- Prepare your muffin tins by spraying the top surface with a light coat of olive oil and placing muffin paper in thetins.
- In a large bowl, combine all dry ingredients.
- In a separate bowl, combine all wet ingredientsexcept for the kiwi.
- Mix both bowls separately, and then combine.
- Lastly, fold in your fruit and scoop into lined muffin tins.
- Bake for approximately 20 minutes.
- Muffins are done when you poke them with a knife or toothpick and it comes out clean.
- Cool on a wire rack.
