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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.
[…] made some strawberry muffins a month or so ago, but I didn’t really like them. I think my strawberries weren’t sweet […]
These were really good! I didn’t have a lemon so I used orange zest. I used the agave nectar and half wheat flour, half white. They were good after being defrosted to. Thanks!
really good, and simple too. great recipe!
just made these, they’re perfect for the whole family. not too sweet so I feel good feeding them to my 9 month old! another recipe added to my book! 😉
These are unbelievably delicious! I seriously can not deal with how good they are! And I feel so good knowing all the ingredients. I put a smidge more fruit and made them regular sized and got 17! I actually consider these almost cupcakes and am going to add some whipped cream frosting to these one day!
When baking with Agave in general, how would you replace the sugar with it in a regular recipe? If it was 1/2 cup sugar, would you put 1/2 cup agave?
Thanks for the recipe 🙂 I made two batches of these today! I used whole wheat flour, coconut oil, and dark raw agave. The slight caramel-y, molasses-y flavor of the agave was great! I also made an oat streusel topping which looked and tasted AMAZING. The second batch I used fresh organic peaches and a pecan oat streusel topping, and both batches came out super delicious. I should also add that the first batch PERFECTLY made 12 regular muffins, and the second batch made 6 extra-large muffins… This was my first Weelicious recipe, but I don’t think it will be my last 🙂 Thank you!
I just made these muffins and my husband only ate one bite and said it was either the honey or the lemon but they did not taste good. I didn’t like them much either. I will try to give them to my 1 year old daughter and see what she thinks. I do thank you for the great recipes!
[…] lot of ham leftover so some of last week’s meals have spilled over to this week. I also made strawberry mini muffins last week for Marcella’s Easter basket and she had them for breakfast a lot last week. She […]
[…] Strawberry Muffins (Makes 24-28 Mini Muffins) 2 Cups All Purpose Flour 3 Tsp Baking Powder 1/2 Tsp 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 Tsp Vanilla Extract 1 Tsp Lemon Zest 1 1/2 Cups Strawberries, chopped http://b12.ba4.myftpupload.com/2010/05/17/strawberry-muffins/ […]
[…] Strawberry Muffins (Makes 24-28 Mini Muffins) […]
Can we slip wheat germ in there?? How would you do it?
I made these with organic frozen blueberries, honey, and 1/4 cup organic bananas. They had a slight gritty taste to them and were not very sweet. Any suggestions. My 18mth old was not to crazy about them either.
Triplets!! WOW!! I store them in the fridge because it is made with fresh strawberries for up to a week. You could toss in blueberries or raspberries. I haven’t tried any other fruits yet though. They would be great to freeze as well!
My 3 year old triplets are obsessed with these muffins! I like to double recipes due to limited free time to bake so I was wondering what is the shelf life of these muffins and should they be refrigerated? I’m sure we will be freezing them too.
I like to give homemade fruit muffins for lunches in nut-free classrooms. Can you recommend other fruits that would work well in this recipe as a substitute for the strawberries? Thanks!
I haven’t had the chance to freeze them since they get eaten up so fast! But I’m sure they will freeze wonderfully! Just heat them up or let them thaw when you take them out of the freezer.
Okay…made these tonight and they came out great. Has anyone put these in the freezer? I’m going to try it and just take out what I need for that moment. I can’t wait to give them to my little man. I know he will just tear them up. Just knowing every ingredient that went into these muffins makes me feel so wonderful. I know it’s all worth it. I got the ingredients for some other muffins and i’m going to make those as well.