Kiwi is the most nutrient-dense fruit you can eat!  A leader in Vitamin C, Potassium, Folate & more.  It’s a true super food & the favorite of Graham Rahal for my school foodservice campaign, Find Your Favorite.



These muffins are delicious & have minimal added sugar & oil.  Plus with the sweetness & superfood power of kiwi, you can enjoy this muffin without the guilt!  Thank you to my friend, Chef Concetta, for her help with the recipe!

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Kiwi Muffins
Kiwi Muffins
Votes: 94
Rating: 3.37
You:
Rate this recipe!
Cook Time 25 minutes
Servings
muffins
Ingredients
Cook Time 25 minutes
Servings
muffins
Ingredients
Kiwi Muffins
Votes: 94
Rating: 3.37
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees. Line muffin tins with paper cupcake liners.
  2. Sift flour, salt, sugar, cinnamon & baking power in a bowl and mix well.
  3. Beat together egg, milk, oil & vanilla in a large bowl. Slowly mix in the dry ingredients. Fold in the chopped kiwi.
  4. Spoon mixture into a cupcake liner & fill them to the top. Sprinkle with the raw/turbinado sugar.
  5. Bake for approx 25 minutes. Muffins are done when slightly brown & a toothpick inserted into the center comes out clean.

Kiwi Muffins

Enjoy!

xoxo The Produce Mom

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23 thoughts on “Kiwi Muffins”

    1. Made the kiwifruit muffins today as.they were sitting in the bowl and I had waste there were a couple of fejoa and wow the flavour was a really nice marriage …

      1. Made the kiwifruit muffins today as.they were sitting in the bowl and I hate waste there were a couple of fejoa and wow the flavour was a really nice marriage .

    1. Hello! I’m glad you enjoyed the flavor. I’m sorry your muffins didn’t rise. I added some more detail to the recipe. It’s all about the size you chop the kiwi. It has to be large enough so the kiwi does not liquify. That’s one reason kiwi is so rarely used in baking – but if you chop it to a larger size as explained in my updated post, it maintains it shape and your muffins will rise. xoxo PM

  1. A friend made them. Twice actually, cause the first time they rose, then came out of oven and fell. So, she made them at home thinking she must have only put in 1tsp. baking powder, but no-they fell again. She was thinking that was a lot of kiwi.

    1. Hi – thank u so much for making my Kiwi Muffins! I updated the recipe to be more specific. You really need to chop them to a large size, approx 1- 1.5″ size. If they are smaller or if you over mix the batter, the kiwi will liquify & the muffins will not rise.

      Thank you so much for the feedback. I really appreciate it! Please have your friend email me at theproducemom@indyfruit.com so I can explain this to her & make this right! xoxo

  2. After reading the comments above, I had my doubts about this recipe. Since I had just bought some kiwis, I decided to make some muffins. What a surprise! The muffins came out great. I only used one kiwi, cut it in somewhat large chunks, and improvised the recipe . Some sweetened coconut shreds were added to the mix, and sprinkled on top before baking. I really enjoyed them wih a spread of peanut butter, and a splash of maple syrup.

    1. Hi Shirley,

      Thank you so much for trying the kiwi muffins & sharing your experience. Glad you modified the recipe and made it your own. We appreciate your support of The Produce Mom!

      Have a great day, Lori

  3. I wish I’d read the comments before baking these. My muffins rose ok (Being in UK I used self raising flour rather than plain plus baking powder) but with 3-4 chunks in each muffin there is so much moisture coming from the kiwi during the bake. I found the cooking time was way off and some hadn’t cooked through even after 50 minutes. I would massively cut down on the amount of fruit if I were to make these again.

    1. Hi Kelly, We agree with you! This recipe was developed with small fruit & we have modified to reflect using 4 medium kiwis or 1 cup of diced kiwi chunks. Thank you for trying the recipe & sharing your feedback!

  4. I had a few overripe kiwis so I decided to bake with them. My children do not like chunks of fruit, berries in cakes etc. I puréed the kiwis and added them at the same time with milk. I counted the kiwi purée into the 2 cups of milk – there was almost 1,5 cups of the purée so I only needed 1/2 cup milk. Also we were out of cinnamon and I used ginger instead. These were good muffins, delicately fruity. Your recipe was a great starting point for exploration so thanks!

    1. Hi Riitta,
      I love your exchange of pureed fruit instead of the chunks. I’m not into chunks of fruit (or nuts) in my breads and this sounds great. Going to try it tomorrow.

  5. Hi. I fell in love with the Kiwi recipe and couldn’t wait until they were done. Fresh out of the oven I felt they were bland. I used the 1 cup of Kiwis and expected to taste a sweet yet tart flavor. I would like to try them again and add a little lemon juice to the batter and peach preserves to the finished product. Thanks for the recipe.

  6. I just baked this recipe since my kids are on a kiwi kick. I added chia seeds, flax meal and a little lemon zest with were great! (Chia and flax for his digestion issues) I
    Used sunflower oil because that’s all I had in hand, but I was wondering if you could substitute the milk for almond or coconut milk and use coconut oil or any other type of oil for that matter?
    Thanks!

  7. love these ideas, I am using self rising flour,adding mango and fresh pineapple and coconut and pecans,ruff puree with a bit of chunks and quinoa.I made muffin bread,reduced liquid in half and used soy milk.was so good, very moist

  8. Just made these and they were bland although the rise was significant. These are a dense, heavy muffin. I agree with other posts, add lemon juice or more cinnamon or something for more flavor. I barely tasted the kiwi, when I did it was a nice pop. I also added some blueberries that needed a home and I am so glad I did as they help to add some flavor.

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