Edith Bunker’s Fruit Cocktail Muffins (Tender & Nostalgic)
What if the softest, most nostalgic fruit cocktail muffins didn’t need fancy mix-ins—just a can of fruit, a good whisk, and a warm oven? This vintage bake (inspired by Edith Bunker’s homespun style) proves that pantry staples can deliver bakery-level moisture and a tender crumb without complicated steps. Brightened with well-drained fruit and a light, quick batter, these muffins go from pantry to plate in under an hour—perfect for breakfast, lunchboxes, or a cozy coffee break.
Equipment
- 12-cup muffin pan
- Paper liners or nonstick spray
- Mixing bowls
- Whisk
- Spatula
- Measuring Cups & Spoons
- Cooling rack
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp fine salt
- 1/4 cup melted butter melted and slightly cooled
- 1 large egg
- 3/4 cup milk
- 2 cups fruit cocktail well-drained; chop large pieces to blueberry size
Instructions
- Heat the oven & set the stage: Preheat to 375°F / 190°C. Line a 12-cup muffin tin with paper liners or lightly grease. A hot oven helps build quick domes.
- Whisk dry ingredients light and airy: In a large bowl, whisk flour, sugar, baking powder, and salt until uniform. Aerating the dry mix reduces clumps and keeps the crumb delicate.
- Mix the wet for a silky base: In a second bowl, whisk egg, milk, and melted butter until smooth. The butter should be melted but not hot, so it doesn’t scramble the egg.
- Combine—just until you don’t see flour: Pour wet into dry and fold gently with a spatula until a few streaks remain. Do not overmix; a few small lumps are fine.
- Fold in the well-drained fruit: Add fruit cocktail and fold 4–5 times to distribute. If pieces are large, chop them into blueberry-sized bits for even distribution.
- Portion & bake to domed perfection: Scoop batter evenly into the pan (about heaping 1/4 cup each). Bake 16–20 minutes, rotating once, until tops spring back and a tester comes out with moist crumbs.
- Optional shiny finish: While warm, brush tops lightly with 1–2 tsp reserved fruit syrup for a subtle sheen. Cool 5 minutes in pan, then transfer to a rack.
Notes
Tips: Drain fruit very well—excess syrup can weigh down batter and mute rise. For taller domes, rest portioned batter 5 minutes before baking. If your oven browns quickly, tent loosely with foil at the 15-minute mark. Optional: brush baked tops with a little reserved syrup for a glossy finish. A pinch of cinnamon or nutmeg (about 1/4 tsp) adds cozy bakery notes.