Fresh Fruit Brioche Muffins

Fresh Fruit Brioche Muffins

Depending on where you live there is now fresh fruit a plenty. Even those of us that are still relishing the rhubarb in our gardens we can at least buy fruit from California and other southern states that taste great. I picked up a bunch of it at the store this week. I was so excited to see these fruits I admittedly went a bit overboard. One morning I decided to make muffins with the plums, white peaches and berries that are taking over my counter. Instead of mixing up a batch of muffins I just took out my bucket of brioche dough and used that. The result is fabulous! Here’s how:
brioche muffins

I took about 2 ounces of Brioche dough from page 189 (about an apricot sized piece), formed it into a disk and pressed it into a buttered muffin tin. I let the dough rest for about 1 hour at room temperature, granted it is quite warm in my un-airconditioned kitchen. If you are blasting the AC you may need to let them rest for up to 1 1/2 hours. Once they have rested then place the fresh fruit into the dough, make sure you really press it all the way down into the dough. It will rise and pop the fruit right out if you don’t get it really secured in there. Drizzle the top with sugar and bake at 350° for about 20-25 minutes. Cool slightly, dust with powdered sugar and enjoy!

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50 thoughts on “Fresh Fruit Brioche Muffins

  1. Hey Jeff,

    Put a little cream cheese frosting on there and you’ll be all set! ;) Actually, that sounds really good. You’re a genius.

    Zoë

  2. baked my first bread about 50 years ago but haven’t baked bread for about 10 due to shoulder problems – have made my first batch of basic dough and it is almost gone between my husband and myself – intend going thru the entire book expecially the deli rye because I miss NY rye bread – thanks a lot Zoe and Jeff – and my husband also says thanks

  3. your site is great! I neglected to include it in my latest blog post. I will make that change, and check back to this blog often. Thank you, Jeff, for letting me know about the Web site. I am so excited to try more of the recipes in your book. my husband and i moved across country in January, and I have been meaning to really explore this book for about 6 months now. Great Job!

  4. Ali: Thanks so much. Our webmaster tells us that this sort of thing is important, so it means a lot to us. Check back with us anytime you have questions. Jeff

  5. I enjoy using your bread recipe(s). I am just tickled when guests ooh and aah. I’m not giving away “my” secret just yet. Are you coming out with another bread book?

  6. Hi Sheila,

    So glad you are enjoying the bread, along with your guests.

    Jeff and I are busy writing another book right now. The focus will be on more whole grain breads that are as easy and delicious.

    Thanks, Zoë

  7. Hallelujah! I’ve made the brioche dough and LOVE it. This is a great new thing to try with it.

    My loaf is too big to eat at once, so I slice and freeze it. I’m really thrilled about trying these as muffins instead.

    I have nothing more intellegent to say except COOL!

  8. Kristen: This is great. Now, are you willing to call these muffins cupcakes?

    And you thought YOU had nothing intelligent to say!

    Jeff

  9. Hmmmm, with either the cream cheese or a dollop of something chocolate and melty, they could definately be cupcakes.

    Unrealated aside: I fudged with the lemon curd ring recipe and substituted just a peach jam I had on hand because I was too lazy to try the lemon curd but really wanted to try a ring of brioche dough. The result was a rather unmanageable ring, and runny jam while baking but boy did it taste great.

    My 2 year old now says “brioche” when he sees me pull a slice out of the freezer.

    Looking forward to the whole grain bread book!

  10. From the mouths of babes…

    Sounds like the water content of that jam was higher than what you need, but I’m glad it worked out.

    I’m looking forward to that whole-grain book too (it will mean we made our deadline!). Jeff

  11. I made these Fresh Fruit Brioche Muffins and they were so wonderful and simple! Now I want to use the rest of the rich brioche dough on some new recipe! I am a little confused by the directions for the Blueberry Lemon Curd Ring–I jsut can’t quite picture the cuts and the step where you turn every other section outward…is there a photo anywhere or any further description you can give me? I have fresh blueberries and lemon curd on hand and the dough is fast expiring….!

  12. You and Jeff are so incredible to answer our questions so quickly when we are in a crisis! It’s like having an interactive cookbook!! Thanks for the step by step, it is very helpful. I don’t see step 12 from the cookbook in that tutorial, the part that says “fold every other cut piece out away from the center” — which is the part that I couldn’t visualize. It seems all the fillilng would leak out if you twist it around…

  13. Tried them and they are good! I had a bit of a timing problem due to a toddler who wouldn’t nap, so I didn’t get to put the fruit on them, and ended up having them rising on the counter much, much longer than recommended or anticipated. But they were still very yummy, if a bit yeasty tasting.

    They also seem to be freezing ok, too. I froze them shortly after they cooled so still have some to pull out here and there for breakfast or snack.

    I also tried an experiment, some in paper liners, some without. The paper liners didn’t work that well. The muffins stuck too much to the paper.

    Thanks again for the idea!

  14. I took a class a few months ago at Cook’s on Grand. Yesterday I brought friends and family to the class at Cook’s in Edina. Everyone loved it and are inspired to start baking. I haven’t checked out your site for awhile. The brioche muffins look fabulous! Mmmmmmmm. I’m heading to Florida in a few days with your autographed book, a Wusthof bread knife, containers and pizza peel for my son and his wife who love to cook together. Your book and methods are remarkable! You’ll have the whole world back to making homemade bread.
    Cheers, Marvyl

  15. Hi Marvyl,

    Thank you so much for coming to the classes. Yesterday was so much fun.

    Stay cool in FL and I hope the recipient of the book enjoys all the bread!

    We hope to see you again soon. Stay in touch!

    Zoë

  16. I made these Broiche Muffins today and they are yummy! Even my husband – the man of few words – said “I LIKE these muffins.” Once again, my neighbors are enjoying the fact that I’m in love with your book! LOL!

    I think I’ll do the Aunt Melissa’s Granola Bread next – it sounds yummy! I did notice that the instructions don’t mention putting on the egg wash or sprinkling the extra granola on top. It’s not hard to figure out, but I thought I’d mention it since I didn’t see it in the errata.

    Any chance of you guys doing a class in cental Massachusetts??? :)

    -Melissa

  17. Hi Melissa,

    I’m so glad you will make the granola recipe, I really love it.

    Thanks for pointing out the finishing touches on the bread. I will add that to the errata sheet.

    I hope to make it to MA during our book tour for our upcoming book. I’m not sure the publisher has plans for us to come with this one.

    Thanks! Zoë

  18. I would like to make brioche buns for hamburgers. Is that possible? I have taken two of your classes and they are great! Thanks for any advise you may have to help me. Linda

  19. Hi Linda,

    Thanks for coming to our classes. We have so much fun doing them.

    Yes, I make hamburger buns with the brioche all the time. I just form small boules, them flatten them slightly so they are more the shape of a puck. I let them rise for about 60 minutes and then brush with egg wash and sprinkle with sesame seeds. Bake them at 350° for about 18-25 minutes depending on the size you go with.

    Enjoy! Zoë

  20. Hmmm, I think I’ll try these soon, but with some frozen fruit, since that is what we have now.
    I have a few more days to use up my Brioche dough since I intended to half the recipe and didn’t. The sticky buns I made with walnuts were a BIG hit and I will be doing that again. MMMMMMMMmmmmm.
    Thanks(-:

  21. Ah, well it was quite good with some frozen fruit. I also forgot to butter the ‘tins’ and they didn’t stick at all (I used silicone muffin makers).
    Perhaps they should be called dessert muffins? Or cupins (cupcake/muffin hybrid)?
    I think I’ll try some mini cinnamon raisin ‘muffins’ the next time I have the oven on.

  22. What about cupkins?
    Anyways, sorry for the multiple posts, I should have waited and combined them and I kept meaning to ask a gluten-free question.
    Just wanted to mention that I wasn’t as excited about my muffns today…. they were definitely better warm, but they _did_ all get eaten up(-: I’ll have to play around with this one, they seemed to be a bit too dry after they cooled down.
    Anyways, cupkin’s cute, I think, lol!
    And I’m so thankful that I have all this fun stuff to play with- really with 2 kids I never thought I’d have time for making bread.

    BTW, any gluten-free recipes here or coming up?

    Jessica

  23. The gluten-free stuff will all be in the second book, out this fall or Christmas the latest: Healthy Artisan Bread in Five Minutes a Day. Should be about 10 recipes, including pizza, regular breads, and some sweet rolls.

  24. Pingback: Bread, specifically artisan bread « The Auspicious Squirrel

  25. Hi there. This sounds like a great use of leftover brioche dough. It’s so rich, I tend the freeze 1/4 portions. I also froze some leftover lemon curd from the blueberry pastry ring. I wonder if I could put a dollop of lemon curd under a piece of these fruits for the cupcakes and make a novel little pastry? Or perhaps fold the dough over the lemon curd and small piece of fruit, let rise, then cook?

  26. i made these in muffin tins with more dough. I put slices of apple and golden syrup in the dough which then rose up around the apple and syrup to make a hidden filling. The apple cooked beautifully and I didn’t change the time although my partner said they could even have had more apple and syrup to make a moister filling. Perfect morning treat. Thanks for the awesome recipes!!!

  27. Really like this recipe. I mixed in 5 chocolate chip in each muffin and put mango pieces in some of them and put xylitol on top instead of sugar. It turns out great, even my husband who don’t usually eat anything sweet had two! The brioche dough is quite rich, do you think I could substitute with Challah?

  28. Have a batch of these resting on the counter right now. Had a tub of brioche dough and needed to make something easy for a meeting tonight. These are perfect.

  29. Drooling over all your scrumptious recipes!

    It would be great if you included a link to which book the recipes came from (i.e.: the brioche). I am wondering which book to buy??

  30. What a shame, I have just this minute used all my brioche dough on cinnamon rolls and apple strudel bread! Oh well, I’ll just have to make up another batch……

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