This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
I would think maybe you can, but you’d have to possibly adjust the cook time? I’m assuming that the cook times are for room temp ingredients, not chilled. Just a thought 🙂
Is there any reason you can’t refrigerate the batter until you’re ready to bake?
I made them with Kamut flour as a sub and they were really good. I don’t keep white flour in our kitchen because of the lack of nutrients and high gluten content, so I find Kamut a great substitute because it isn’t as heavy as spelt or wheat. Sometimes I have to add a half cup of whole wheat pastry flour and the rest spelt or kamut to get a recipe more fluffy but this one was fine with just Kamut.
If you have Maple Syrup, you can use that. I have not tested it with the cane sugar so I wouldn’t know the measurements exactly. Let me know how they turn out!
Can I use regular organic cane sugar instead of honey or agave nectar?
Just made these tonight…forgot the oil in the first batch, and while a little sticky they were still delicious! My niece pronounced them “My Favorite!” and ate 4 mini muffins before dinner..and 2 with dinner 😉 Even my extra super picky 6 year old tried a bite and said “it’s ok” which is a big compliment for something with obvious chunks of fruit in it! 😉 Thanks for the recipe!
Yes, great idea! I haven’t tried it but let me know how they turn out!
these are deeeeeelish!!
wondering – could you use blueberries instead?
thank you!!
Apple sauce has a completely different texture, you can add apple sauce to muffins but it will never be as sweet.
Is there anything healthier, more natural and pure than honey or agave nectar to use? I’ve seen some recipes use apple sauce or bananas as a sweetner.
You can make them with agave nectar as the sweetener.
Is there a way to make them without honey as the sweetener?
Loved it! Used white whole wheat flour, and kept to the recipe. Made ~32 minis. Will freeze some; great to-go snacks for my two year old and me!
So delicious!! Have made them about 3 times by now. Used AP flour the first time but have since switched to 1/2 AP & 1/2 whole wheat. Lemon zest adds a very nice touch. My kids, hubby & I love them!! Thank you!!
Our pediatrician said that if the honey is pasteurized (most honey sold in regular grocery stores has been pasteurized), it is okay. The main risk of botulism comes when using raw, unpasteurized honey (such as the type you would get from a local farmers market). Maybe consult with your pediatrician. 🙂
No you can’t, sorry. You might want to hold off on this one, but there are other recipes you can give her. How old is your daughter?