Kiwi Muffins


By Lori Taylor

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.

Kiwi Muffins

4.22 from 23 votes
Print Pin Rate
Course: Breakfast
Cuisine: Kid-Friendly, Vegetarian
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 24 muffins


  • 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


  • 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.

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

Lori Taylor

Author: Lori Taylor

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.

View all posts by Lori Taylor

38 responses to “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. 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. 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 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?

  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.

  9. Hi,
    I had some 2 kiwis sitting in a bowl and I thought, I am not going to waste these. So I halved your recipe and their in the oven now. Thank you, so far are looking fabulous! Will let you know how they turned out!
    Thanks so much from a Mom to another Mom!

  10. They turned out fabulously! The recipe is perfect! It works!
    My husband, our daughter who is 13 and I just had some for breakfast!
    Thank you for making life easier for busy Moms!
    Best wishes!

  11. Hello, I’m making these right now and my kitchen smells so sweet. My toddler and I can’t wait to try these ! Thank you for this recipe.

  12. I had some kiwi that were on the verge of getting overripe so I decided to find a recipe where I can use them. I ran across your recipe in Pinterest and decided to try it. Instead of making muffins though, I cut the recipe in half and made them into 8 mini kiwi bread loaves. The recipe was very easy and they were delicious!!

  13. Great recipe to use up kiwis!!! They were delicious- a little hesitant on adding the cinnamon but the flavors complemented each other. Great potassium boost after a run! Thanks for sharing.

  14. They turned out great! I chopped the kiwis really small and made them in mini muffin tins that were sprayed with cooking oil instead of lined. They cooked fast and stayed fluffy.

  15. I just baked this recipe and it is really good. I did as Riitta and combined the pureed kiwi with the milk. I had 3 kiwis (golden ones) that gave me 1cup of kiwi juice so I added 1 cup of milk they are good but the batter was a bit thick. Next time I will probably use the full amount of milk and use the mixer. I got a 2/3 of a 4.5×8.5 pan and 12 muffins. I filled 2/3 of the muffin cups and when it baked it doubled in size. It popped up almost 2/3 above the pan.

  16. 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 🙂

  17. 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!

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

  19. 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.

  20. 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!

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