Strawberry Muffins
Scrumptious whole grain muffins, bursting with fresh strawberries, a hint of lemon and tons of flavor are perfect for breakfast or a quick grab-n-go snack!
These Whole Grain Strawberry Muffins were adapted from my Skinny Blueberry Muffins. I kept the sugar low, but added Greek Yogurt for a protein kick. If you favor another berry, by all means use it. Raspberries, blackberries, blueberries or cherries would be amazing too! When I bake muffins, I typically use either whole wheat pastry flour or spelt flour. Both are super healthy and result in moist tender muffins that are very close to those made with all-purpose flour. They are very similar flours, so feel free to use whichever you have on hand.
Strawberry Muffins
Ingredients
- 2 cups all-purpose flour or whole wheat pastry flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain Greek yogurt, at room temperature
- 2 cups diced strawberries, divided
- 2 tablespoons turbinado sugar, for sprinkling on top
Optional glaze
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream , more if needed to achieve desired consistency
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with 12 paper liners. To give muffins a higher rise in the oven, use 2 muffin pans and leave a space in between every cup. Spray the liners with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract with the last egg.
- Add the sour cream or Greek yogurt and mix until combined. Turn the mixer to low and gradually add the dry ingredients until just combined. Don’t over mix.
- Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Gently fold in the remaining strawberries.
- Evenly divide the muffin batter into each cup; they will be very full. A large ice cream scoop with a wire scraper works well. Place the reserved diced berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake the muffins for approximately 22-28 minutes, or until the tops are golden and set. Insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and place the muffins on the rack to cool completely.
- For the glaze: In a small bowl combine the confectioners' sugar, vanilla, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the cooled muffins before serving.
Did you make this recipe?
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These turned out awesome – I did a berry mix instead of all strawberries (1/3 blueberries / 1/3 Strawberries / 1/3 raspberries), used applesauce instead of the oil and skipped the sugar = Thank you for the recipe – I will be making these a lot 🙂
That sounds great… I may try your adaptations next time I bake them. Thanks so much for your comment!
Gahhhh I can’t pick a fruit! Maybe peaches? But peach season is way too short!
Mhmm these look AMAZING! So moist and I love that they’re lower in sugar!
These look like such a perfect summer muffin!