If you’re looking for a fresh, bright twist on your morning routine, you have come to the right place! At The Produce Moms, we are all about finding fun, delicious, and easy ways to get more fresh fruit onto your family’s plates… or in this case, into your muffin tins.

While we all love a classic blueberry muffin or banana muffin, let’s talk about a total game-changer for your breakfast spread: Kiwi Muffins!

Kiwi brings the most wonderful sweet-yet-tangy pop of flavor and a beautiful burst of color to baked goods. Plus, it’s packed with Vitamin C and fiber. These muffins a feel-good treat for lunchboxes, quick weekday breakfasts, or a weekend brunch with friends.

Here is everything you need to bake up a batch of these sunny delights!

Kiwi Nutritional Facts

Did you know kiwi is the most nutrient-dense fruit you can eat? Bite-for-bite, it has more vitamins, minerals, and nutritional benefits than any other fruit in the world. It’s a true superfood!

Kiwi is a leader in vitamin C, potassium, and folate. Just one serving of kiwi has 240% of the recommended daily value of vitamin C!

Kiwi is a potassium superstar! It boasts more than a banana. It’s the perfect recovery food for endurance athletes.

Looking to boost your fiber intake? Kiwi can help with that too! Just two kiwi has more fiber content than a bowl of bran cereal. It tastes better too!

Additionally, kiwi contains important antioxidants, zinc, magnesium, lutein, and vitamin E. It is fat-free, low-carb, and has a low glycemic index of only 52. You can always feel good about choosing kiwi!

Related: How To Peel Kiwi Muffins

Why Moms Will Love This Recipe

• Kid-Approved Fruit Boost: It’s an easy, unexpected way to introduce kids to kiwi. The fruit bakes down into tender, sweet-tart pockets that feel like a treat.
• Super Allergy & Pantry Friendly: You can easily swap standard cow’s milk for whatever non-dairy milk you have in the fridge like oat, almond, or coconut milk work like a charm.
• Ideal for Meal Prep: These freeze exceptionally well! Bake a double batch on Sunday, wrap them individually, and pop them in lunchboxes or thaw for quick weekday mornings.
• Uses Up Ripening Produce: Got kiwis sitting on the counter that are getting a little too soft? This recipe is the perfect, zero-waste solution to turn ripe fruit into a bakery-quality breakfast.
• Minimal Mess: Everything comes together using basic kitchen staples—no stand mixer or complicated prep required.

Ingredients for Kiwi Muffins

• 4 medium kiwis, peeled and diced into 1/2″ pieces (about 1 cup total)
• 4 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 tsp cinnamon
• 2 eggs, slightly beaten
• 2 cups milk (Feel free to substitute with almond, coconut, or oat milk!)
• 2 tsp vanilla extract
• 1/2 cup canola oil
• Turbinado sugar (for dusting on top)

Making Kiwi Muffins

First, prep your station: Preheat your oven to 350°F and line your muffin tins with paper cupcake liners.

Next, mix the dry ingredients: In a medium bowl, sift together the flour, salt, sugar, cinnamon, and baking powder. Mix well so everything is evenly distributed.

Then, whisk the wet ingredients: In a large bowl, beat together the eggs, milk, canola oil, and vanilla extract until smooth.

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Next, gently fold in those vibrant, juicy diced kiwis. Spoon the batter into the lined muffin tins. Fill them to the top.

Next, add the crunch: Generously sprinkle the tops with raw Turbinado sugar for that signature sweet, crunchy bite!

Bake for approximately 20–22 minutes. You’ll know they are done when the tops are slightly golden brown and a toothpick inserted into the center comes out clean.

Frequently Asked Questions

Do I need to peel the kiwis before dicing?

Yes! For the best texture in baked goods, peel off the fuzzy skin before dicing the kiwi into 1/2-inch pieces.

Can I use frozen kiwi if I don’t have fresh?

Fresh kiwi works best because it holds its structure better during baking. If you use frozen diced kiwi, thaw it first and pat it thoroughly dry with a paper towel to avoid adding extra moisture to your batter.

How do I stop the diced kiwi from sinking to the bottom of the muffins?

Before folding your diced kiwi into the batter, toss the pieces in 1 tablespoon of your measured flour. That light coating of flour helps the fruit suspend evenly throughout the muffin as it bakes!

How should I store leftover kiwi muffins?

Store cooled muffins in an airtight container lined with a paper towel (to absorb extra moisture) at room temperature for up to 3 days. For longer storage, freeze them in a zip-top freezer bag for up to 3 months.

More Great Muffin Recipes

• Pumpkin Muffins
• Avocado Blueberry Muffins
• Keto-Friendly Blueberry Muffins
• Banana Raisin Muffins

Add kiwi to this week’s grocery list and give these Kiwi Muffins a try! Let us know what you think in the comments below!