These fruit cocktail muffins are fluffy and filled with colorful bits of canned fruit cocktail in every bite. They’re an easy recipe for breakfast or a snack that kids and adults will both love.

When I was testing these fruit cocktail muffins, I couldn’t help but think about how much canned fruit shows up in old family cookbooks and church potluck recipe cards. In the 1950s and 1960s, canned fruit was found in almost every pantry.  A few years ago, I started recipe testing using canned fruit.  My crushed pineapple muffins and my mandarin orange muffins turned out so well that I finally decided to try a fruit cocktail version. Fruit cocktail muffins are a great way to use up canned fruit in your pantry.

Ingredients

all-purpose flour

baking powder

baking soda

salt

sugar

Neutral oil or melted butter

1 large egg

vanilla extract

1 can (15 oz) fruit cocktail in juice

Equipment

Muffin pan

papar liners or nonstick cooking spray

Large bowl

Cooling rack

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the sugar, oil, eggs, vanilla, and milk (if using).
4. Pour the wet mixture into the dry ingredients and stir until the two are just combined.
5. Gently fold in the drained fruit cocktail.
6. Divide the batter evenly among the cups in your prepared muffin tin
7. Bake for 20–25 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Storage

Room Temperature: Store fruit cocktail muffins in an airtight container at room temperature for up to 3 days. Lining the container with a paper towel helps absorb excess moisture and prevents the muffins from becoming soggy.

Refrigerator: For longer storage, place the muffins in the fridge for up to 5 days. Warm slightly in the microwave before serving to restore the fresh-baked texture.

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Fruit Cocktail Muffins

These fruit cocktail muffins are fluffy and filled with colorful bits of canned fruit cocktail in every bite. They’re an easy recipe for breakfast or a snack that kids and adults will both love.

Servings 12 muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fruit cocktail in juice
• 1/3 cup vegetable oil or melted butter
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 large egg

Instructions

1. Preheat the oven to 350 degrees f

2. In a mixing bowl, whisk together dry ingredients. Flour, salt, baking powder, and baking soda.

3. In a second mixing bowl, mix wet ingredients: oil, crushed pineapple, vanilla extract, sugar, and egg.

4. Add the wet ingredient mixture to the dry ingredients.  Stir well.

5. Using a cookie scoop, fill the muffin tins with batter.

6. Cook in the oven for 20-23 minutes.  Make sure a toothpick can come out clean before removing them from the oven.  You can sprinkle powdered sugar on top if you like.

7. Let muffins cool and serve.

If you like this recipe, you should also try:

Pineapple Juice Cookies 

Peach Melba Muffins 

Pineapple Blueberry Muffins 

Apple Pie Muffins 

These muffins are my way of giving that vintage idea a little update. Instead of a frosted cake or a heavy dessert, you get a light, fluffy muffin filled with colorful fruit pieces. It’s a fun way to bring a little bit of food history into your kitchen. If you grew up eating fruit cocktail, this recipe is a nostalgic treat that brings back memories of vintage desserts and potlucks. These muffins are an updated way to enjoy the classic fruit cup, and kids love the surprise of colorful fruit pieces baked right into the muffins.

Did you make these fruit cocktail muffins?  I would love to hear how they turned out for you!  Please comment below this blog post or tag me on social media and let me know!  You can find me on Facebook, Instagram, Twitter, and Pinterest.