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Honey Strawberry Muffins! Sweet, buttery, extra soft, and loaded with both strawberry jam and fresh strawberries. Made with whole wheat flour and sweetened with just honey. Bonus? They’re super easy to make! Try eating them warm, right out of the oven with a smear of butter. Promise, they won’t disappoint!

side angle photo of Honey Strawberry Muffins with flowers

I’ve always loved berries and fruit of any kind. Pretty sure you all know this thanks to my obsessive talk about fruit. I’m also consistently finding ways to incorporate seasonal fruit into salsa, pizza, and all kinds of savory dishes. What I haven’t always loved is baking with fruit.

Now I know this sounds odd, who doesn’t love baking with fruit? Well, I grew up with a mom who only baked chocolatey things: chocolate cake, chocolate chip cookies, special K-bars (cookbook recipe), etc. Not complaining about this in the least, but it just means that I never knew about fruity baked goods as a kid. Sure, I had my fair share of blueberry muffins, but that’s really about it when it came to baked sweets with fruit.

Unless you count banana bread…loaded with semi-sweet chocolate chips – of course.

overhead photo of strawberries with flowers and pairing knife

In general, I really just love fruit as is. I love taking handfuls of fresh berries, eating whole peaches, and chowing down on some pineapple chunks, my personal favorite. Within the last couple years however, I’ve really grown to love baking with fruit. In fact, as we head into summer it’s pretty much all I can think about. Expect to see fruit pies, ice cream, cakes, and all kinds of fruity things this summer.

Clearly I am just a little excited.

Question: what are you all looking forward to the most about summer? Would love to know what’s got you guys excited!

For me, it’s in-season produce, but that’s obvious. Outside of food, I’m excited for our upcoming family vacation to the Caribbean, immediately followed by a work trip to NYC, which excites me as well!

photo of Honey Strawberry Muffin batter

As I mentioned in yesterday’s post, all of June’s recipes feature a star summer ingredient like zucchini, corn, tomatoes, peaches, etc. Today’s ingredient is the end of spring and early summer strawberries!

For real though, have you guys had these late spring strawberries that are at the market right now (which for me means Whole Foods)?! My last batch was so, so delicious. I couldn’t stop eating them. Since I knew there was the definite possibility of eating myself sick, I decided to turn them into extra soft and buttery strawberry muffins. Of course, then I couldn’t stop eating the muffins…

overhead photo of Honey Strawberry Muffins with butter knife

Anyway, these muffins are pretty basic as far as the batter goes. I like to use a combo of melted butter, eggs, greek yogurt, and buttermilk to keep the muffins moist, soft, and fluffy. Honey is my choice of sweetener. I love it paired with sweet strawberries, it’s one of my favorite combos. You could also use real maple syrup if that’s more your thing, but I think the honey is really good here.

For my dry ingredients, I always go for a mix of whole wheat flour and white flour. You could use all white flour or all whole wheat flour, but I’ve found having a balance between the two is just what I am looking for in a muffin.

side angle photo Honey Strawberry Muffins with butter on muffin

The secret to these muffins? A mix of really good strawberries and really “jamey”, strawberry jam. Using a combo of bright, fresh strawberries and sweet jam gives you the best of both worlds. The fresh berries add texture and body to the muffins, while the jam adds a layer of extra sweet, more intense strawberry flavor.

Tip: you can really use any berry you’d like in the muffins, or even a combo, so feel free to swap in blueberries, blackberries, and or raspberries. Just keep the amounts of berries and jam the same.

Be warned, these muffins are packed FULL of berry flavor.

It’s truly just the best thing ever, each bite is SO delicious!

Especially when eaten warm, with a smear of butter. DO THIS.

close up overhead photo of Honey Strawberry Muffins

overhead photo of half eaten Honey Strawberry Muffins with melting butter

If you make these honey strawberry muffins, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Honey Strawberry Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 muffins
Calories Per Serving: 195 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

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!
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overhead horizontal photo of Honey Strawberry Muffins

One word, YUM. Do the butter guys.

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Comments

  1. 4 stars
    I literally just made these. OMG yum!!! I only have large muffin tins so they baked just a tad longer but came out soft and moist and perfect!! I don’t use salted butter so I forgot to add salt into the recipe and I’m surprised they turned out as well as they did. Thank you!! They are a treat!

    1. Hi Amanda,
      Sure, that’s fine for you to do although I don’t think it’s going to give you more of a pink color:) I hope you love this recipe! xT

    1. Hi Kendra,
      You can use an equal amount of all purpose flour:) Please let me know if you have any other questions, I hope you love this recipe! xT

  2. 4 stars
    I thought this would be an easy recipe for me, but mine did not turn out big and fluffy like the picture. Mine are quite flat despite how much I filled the cups. And the middles sunk in. Not sure what I did wrong

    1. Hi Anna! Is there anything you did differently/substituted? I would maybe bake for a little longer to prevent the middle from sinking in. Let me know how I can help! xT