Kiwi Muffins

4.25 from 29 votes
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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.

4.25 from 29 votes

Kiwi Muffins

Cook Time25 minutes
Total Time25 minutes
Servings24 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.

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.

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  1. 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.

  2. 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.

  3. 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.

  4. 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!!

  5. 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.

  6. 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!

  7. 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!

  8. I made these muffins with my toddler earlier this week, and we both love them. Thank you for the recipe.

  9. 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.