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Summertime means fresh, beautiful berries which means strawberries! These Strawberry Muffins use the season’s freshest fruit to make an easy, delectable treat perfect for breakfast and snack or dessert!
When the seasons change and all the new crops of fruits and vegetables return to our farmer’s market, I get totally excited — and when strawberries start showing their face again, I feel like I’ve gone to heaven. There’s nothing better than that bright red berry staring back at you ready to be devoured!
Yes, beautiful strawberries are back and they’re tasting sweet, juicy and delicious (and getting better week after week). When strawberries are in season, I love making the family Strawberr-wee Popsicles, Strawberry Preserves or even Strawberry Fruit Leather, but this year I wanted to add a new strawberry recipe to my repertoire. When I suggested to Kenya the idea of making Strawberry Muffins for breakfast the other morning, he begged me to do it.
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When I decided to make these muffins I wanted to use as many good-for-you ingredients as possible. Instead of a lot of added sugar which muffins typically have, I went for honey (you could also use agave), which is a great natural sweetener. They’re just as delicious as the sugar packed ones you get from the store, but you can feel a little bit better about feeding them to your little ones!
You may be pleasantly surprised to hear that these big red berries contain more Vitamin C than some citrus fruits as well as being high in fiber, folate and potassium. A 1 cup serving provides kids with a whopping 140% of their recommended daily dose of Vitamin C! Now, I’m not suggesting that you let your little one scarf down half of this recipe in order for that to happen, but in the event they do love these muffins that much, at least you’ll know that what’s baked inside these sweet little gems is doing their bodies good!
Let me know what you think of these Strawberry Muffins! I know you’re going to love them!
Strawberry Muffins
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
- 1/4 cup vegetable or canola oil
- 1/2 cup honey or agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups strawberries, chopped
Instructions
- Preheat oven to 375 degrees.
- In a bowl, combine the first 3 ingredients.
- In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
- Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
- Add the strawberries to the batter and slowly combine.
- Line or grease muffin tins and fill 2/3 of the way with batter.
- Bake for 20 minutes or until toothpick tester comes out clean.
- Cool and serve.
Notes
- * If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.
My daughter is not yet 1 and if I use honey in this recipe can I still feed them to her?
To fill the mini muffin pans I use the medium scoop from Pampered Chef. The medium scoop is about the size of 2Tbs. Do 2 scoops in each cup and it will be the perfect amount every time. Also if you have the old school style ice cream scoop, one scoop is the right amount to fill the standard size cupcake cups. That way all your muffins will come out the same size and bake evenly.
made these this afternoon. Didn’t have lemon on hand, but hand lemon juice so I used a squirt of that 🙂 the batter was so light and fluffy and smelled like a cake while baking, but was not as sweet, very nice :). It gave me way more than 24 mini muffins though. I filled them to the top (I have a hard time filling on 2/3 in mini’s hehee) and still had enough leftover for 4 large muffins. I think the heat was to high for my oven, and the bottoms are a bit burnt, but it does not effect the taste.
Thanks for the recipe 🙂
Yes, this batter is a lot but that’s ok, more for everyone!
I made them w/ white whole wheat flour. They tasted very earthy to me (and I kept putting honey on mine when no one else was looking)but my son loved it! Next time I may not deviate from the recipe though. My only question is why did I end up w/ so much batter? I used the 24 mini-muffin tin. I also used 6 regular-sized muffin tins. I seem to have this happen whenever I bake just about anything! I even overfill so I know it’s not from not putting enough batter in… Thanks to anyone w/ any feedback!!
I think that would be fine, but you might want to use low-fat buttermilk if you do sub applesauce to help make them more tender because the muffins will probably be a bit tough without the fat of the oil.
I have used applesauce as a substitute for oil in some brownie and muffin recipes, Would i be able to do that with this recipe?
love it!
I also just made these with 1/2 white flour and 1/2 white whole wheat flour (Bob’s Red Mill organic). I used honey for my sweetener. They are really light, fluffy and very tasty!
Just made these with 1/2 whole wheat and 1/2 white flour. Also used buttermilk instead of milk. So yummy! the lemon really adds a great touch. My kid gobbled one up right away.
Thats good to hear! How were your measurements? Whole Wheat Flour is really dense, so you would need to put in white flour to make them a little light.
Just took my strawberry muffins out of the oven, made with whole wheat flour instead of white flour, and they are YUMMMMMY!!! Thank you for a great recipe!!
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Just put them in the oven with whole wheat flour! Will let you know!! 🙂
Could you use whole wheat flour? or 1/2 whole wheat and 1/2 white?
I just found this site and this will be my first recipe I’m making! thanks!
I love your site. I have learnt so much from here before my sugar pie was born. Now I have my own baby recipes blog, inspired by yours. But I still keep coming back here to see what’s new. 🙂 keep up the good work.