Strawberry Muffins

4.67 from 3 votes

Easy, naturally sweetened strawberry muffins made with honey instead of sugar. Perfect for breakfast, lunchboxes, and snacks all week long.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 179kcal

Author: Catherine McCord

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
3/4 cup milk (whole, low fat, almond, rice, oat or soy)
1/4 cup vegetable or canola oil
1/2 cup honey or agave nectar
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and diced

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
Whisk together the flour, baking powder, and salt in a large bowl.
In a separate bowl whisk together the egg, milk, oil, honey, and vanilla until smooth.
Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.
Fold the diced strawberries gently into the batter.
Divide the batter evenly among the muffin cups, filling each about three quarters full.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes then transfer to a wire rack.

Notes

Mini muffins: Fill 36 mini muffin cups and bake for 12 to 15 minutes or until a toothpick comes out clean.
Pretty berry tops: Reserve a few strawberry pieces before mixing and press onto each filled muffin cup before baking.
Frozen strawberries: Thaw, drain, and pat dry before using.
Honey substitute: Agave nectar or maple syrup work as direct swaps. For granulated sugar use half a cup plus one tablespoon of extra milk.
Do not overmix: Stir until just combined. A few lumps in the batter are totally fine.
Storage: Airtight container at room temperature up to 3 days, fridge up to 5 days, freezer up to 3 months.
Freezing: Cool completely, freeze on a baking sheet for one hour, then transfer to a zip-top bag.

Nutrition

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