Sift flour, baking powder, baking soda and salt into a large bowl.
Stir in the sugar.
In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
Pour the yogurt mixture into the dry ingredients.
Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
Gently stir in the mixed fruit, with just a few turns, then fill the muffin cups or greased and floured loaf tin. Sprinkle with a little Demerara sugar, Swedish pearl sugar, or raw sugar if desired, for a crunchy top.
Bake for about 15-18 minutes or until golden brown.
Notes
If making smaller muffins, baking time will be less. If making a loaf, baking time will be closer to 50 minutes. Check with a cake tester (or thin wooden skewer) before removing from the oven.
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