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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.ย Bonus? Theyโre super easy to make!ย Try eating them warm, right out of the oven with a smear of butter. Promise, they wonโt disappoint!
Iโve always loved berries and fruit of any kind. Pretty sure you all know this thanks to my obsessive talk about fruit. Iโm also consistently finding ways to incorporate seasonal fruit into salsa, pizza, and all kinds of savory dishes. What I havenโt always loved is baking with fruit.
Now I know this sounds odd, who doesnโt 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 thatโs really about it when it came to baked sweets with fruit.
Unless you count banana breadโฆloaded with semi-sweet chocolate chips โ of course.
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, Iโve really grown to love baking with fruit. In fact, as we head into summer itโs 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 whatโs got you guys excited!
For me, itโs in-season produce, but thatโs obvious. Outside of food, Iโm excited for our upcoming family vacation to the Caribbean, immediately followed by a work trip to NYC, which excites me as well!
As I mentioned inย yesterdayโs post, all of Juneโs recipes feature a star summer ingredient like zucchini, corn, tomatoes, peaches, etc. Todayโs 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 couldnโt 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 couldnโt stop eating the muffinsโฆ
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, itโs one of my favorite combos. You could also use real maple syrup if thatโs 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 Iโve found having a balance between the two is just what I am looking for in a muffin.
The secret to these muffins? A mix of really good strawberries and really โjameyโ, 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 youโd 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.
Itโs truly just the best thing ever, each bite is SO delicious!
Especially when eaten warm, with a smear of butter. DO THIS.
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, donโt forget to also tag me onย Instagramย so I can see! Looking through the photos of recipes you all have made is my favorite!
Honey Strawberry Muffins
Ingredients
- 1/2 cup salted butter, melted
- 1/2 cup runny honey
- 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 strawberry jam
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
One word, YUM. Do the butter guys.
Amazing! I substituted the plain greek yogurt for cottage cheese and blended cheese for smoother consistency. Also Bob Mills 1:1 GF flour instead of the recipe suggestions. I let the batter sit for 15 minutes (when I diced strawberries, zested lemon perfect time) and that allowed the GF flour to absorb moisture. They were not flat.
Hey Marie,
Wonderful! So glad to hear this recipe turned out well for you, thanks for choosing to making it!
Very soft and awesome strawberry flavor! My toddler and husband love them!
Hey Stephanie,
Awesome! Thanks for making this recipe and your comment, love to hear it was enjoyed!
Iโve made this a few times now and the flavor is good but my muffins always come out SO flat and fall apart when I take them out of the muffin tins. I think muffin liners would work better than the batter going directly into the muffin tins because the berries make the muffins so soft.
Hi Katie! Thank you so much! I would recommend using liners if you’re having a hard time with the muffins falling apart! ๐ xT
Thank you so much for your response! What about the coming out so flat? Any recommendation on how to fix that?
Any chance your baking soda and baking powder are expired or old? I would start by checking there.
Hello, Iโve made this a couple of times and really loved them! I especially love recipes with alternative sweeteners for my kids! I was wondering, would the batter hold up well in the fridge overnight prior to baking and/or transporting to bake in another home for example?
Yay!! Love to hear this, Stacey! Thank you so much for making this recipe and your comment! Sure, I would just bring the batter back to room temp before baking. Have a great weekend! xx