Kiwi Muffins
Nov 16, 2012, Updated Jul 27, 2026
This post may contain affiliate links. Please read our disclosure policy.
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!
The Produce Moms Tip
The fuzzy brown skin of a kiwi is edible! Enjoy it like you would an apple or peach!
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
Kiwi 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 350 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 20-22 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.
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!
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
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!
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.
Great suggestions! Thank you!
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!
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.
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.
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!
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.
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
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.
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
Hmmm, little heavy on the kiwi I found, they didn’t rise much if at all. tasty though.
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
My question also…how many muffins?? I think 24?
I fill my muffin tins up to the very top – this recipe will make approx 18 muffins. You should have 3-4 large chunks of kiwi in each muffin.
My girls love kiwi…I am definitely going to try this!! How many muffins does the recipe make?
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 …
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 .
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