Kiwi Muffins

4.23 from 27 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Kiwi Muffins are a sweet breakfast treat!

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 Nutritional Facts

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!

Produce Moms Tip: The fuzzy brown skin of a kiwi is edible! Enjoy it like you would an apple or peach!

Making Kiwi Muffins

Have you ever tried Kiwi Muffins before? They’re a delicious way to eat more kiwi! They’re great to make ahead for breakfast on-the-go or enjoy them as a mid-day snack. 

Kiwi Muffins

Begin by preheating the oven to 400 degrees and lining your muffin tins with paper cupcake liners. This will prevent the muffins from sticking to your tins.

Sift together the flour, salt, sugar, cinnamon, and baking powder in a medium-sized bowl. Mix it well with a fork.

Next, beat together two eggs, milk, oil, and vanilla in a large bowl. Slowly mix in the dry ingredients to the wet ingredients. When combined, fold in the chopped kiwi.

Now your muffin mixture is ready to be poured into the lined muffin tins and baked in the oven. We like to sprinkle the tops with a little turbinado sugar, but this is optional. Make sure not to overfill your muffin tins or they will overflow in the oven.

Bake the muffins for about 25 minutes, or until they are slightly brown. To be certain they are done, use the toothpick test. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, they are finished baking.

4.23 from 27 votes

Kiwi Muffins

Cook Time25 minutes
Total Time25 minutes
Servings24 muffins

Ingredients 

  • 4 kiwi (medium size) peeled and diced to 1/2" size, approximately 1 cup total
  • 4 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1/2 tsp cinnamon
  • 2 egg slightly beaten
  • 2 cups milk *can substitute cow's milk with almond milk, coconut milk, or oat milk
  • 2 tsp vanilla extract
  • 1/2 cup canola oil
  • turbinado sugar for dusting

Instructions 

  • Preheat oven to 400 degrees. Line muffin tins with paper cupcake liners.
  • Sift flour, salt, sugar, cinnamon & baking power in a bowl and mix well.
  • Beat together egg, milk, oil & vanilla in a large bowl. Slowly mix in the dry ingredients. Fold in the chopped kiwi.
  • Spoon mixture into a cupcake liner & fill them to the top. Sprinkle with the raw/turbinado sugar.
  • Bake for approx 25 minutes. Muffins are done when slightly brown & a toothpick inserted into the center comes out clean.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Kid-Friendly, Vegetarian
Like this? Leave a comment below!

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!

Kiwi Muffins

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

Leave a comment

Your email address will not be published. Required fields are marked *

38 Comments

  1. Stubbles on your recipe today. Had some golden kiwis that I needed to do something with so I made the muffins. Oh my so yummy. I used 4 kiwis cut into medium size. Made 18. Loved them. Thanks!

  2. The muffins themselves are a bit bland and disappointing, like 2 or 3 stars (no offense), but just a dash of ginger powder on each bite boosted them to 6!
    Will definitely incorporate more ginger and sugar next time I got some ripe kiwis, and I’ll add some glaze mixed with ginger to try and improve these more significantly. Will update on the results tomorrow once I buy the powdered sugar.

  3. Made these today added some coconut and left over blueberries that needed to be used. They turned out beautifully.

  4. Just made these. Only had a 12 piece muffin tin so put remainder in a round tin. Only put in 2 tsp of baking powder because I thought 2tbsp was a typo error. But reading the comments afterwards it seems it isn’t? Anyway with self raising flower they rose nicely. Tested this afternoon and quite nice. Not too sweet and will enjoy for breakfast. Perhaps a touch dry? More like a scone. Probably would be nice with a spread of butter, but am trying to keep off too much fat! Will enjoy warmed with some nice coffee in the morning. Can’t wait!

  5. Had some kiwi i needed to use and came across this recipe. Wow! I do like chunks of fruit, that wonderful explosion of natural sweetness, so followed the suggestion of using large pieces but also the suggestions of less fruit overall. So i doubled the recipe to use up my five kiwis. They raised beautifully! I also added just a hint of cloves. This one us a keeper 🙂