Our recipe for Strawberry Muffins is a great example of how making recipes from scratch can boast more fiber and NO added sugar. The store-bought, packaged versions of muffins often found in schools can easily offer three or four times the amount of sugar recommended for children and teens. Our Strawberry Muffin recipe provides a tastier and healthier alternative as the fruit adds natural sweetness.
Sweet, buttery, extra soft, and loaded with both strawberry jam (no sugar) and fresh strawberries. Made with whole wheat flour and sweetened with just honey.
They’re super easy to make!
Ingredients
1/2 cup salted butter, melted
1/2 cup runny honey (all types of HoneyPlanet honey is BEST!)
2 teaspoons vanilla extract
1 cup whole milk or buttermilk
1/2 cup plain greek yogurt
2 eggs
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh strawberries, diced
1/2 cup high quality NO sugar strawberry jam (St Dalfour Strawberry Preserve/
2 teaspoons lemon zest
Instructions
1. Preheat the oven to 350 degrees F. Lightly coat 18 muffin tins with nonstick spray.
2. In a large mixing bowl, whisk together the melted butter, honey, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and baking soda, and mix until just combined.
3. In a small bowl, stir together the strawberries, jam, and lemon zest. Gently fold the berries into the batter, being careful not to over mix, you are going for a swirled look.
4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Serve the muffins warm or at room temp with a smear of butter. Enjoy!
Eating Information
Prep Time Cook Time Total Time
10 MINUTES 20 MINUTES 30 MINUTES
Servings: 18 muffins
Calories Per Serving: 183 kcal