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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!
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.
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!
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…
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.
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.
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
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
- 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!
One word, YUM. Do the butter guys.
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Thanks! xTieghan
I love your recipes, i really want to know about your this amazing trick.
Thank you!
I love muffins, I really love muffines oh my god oh my god i get the whole procedure to cook it thanks.
I hope you try these! Thank you Catti!
Can these muffins be made wih yummy Colorado peaches and peach jam?
Yes, I am sure that will be so delicious! Just use equal amounts. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
The muffins tastes good but as many others have experienced, my muffins were gooey in the middle and did not set up.
HI Anne, did you change anything about the recipe? It’s hard to say what might haven happened without knowing how you made the recipe. Regardless, sorry for any trouble. Thanks so much! x Tieghan
another guess why it’s gooey is maybe i diced my strawberry smaller than it should? not to the point like chopped… but definitely smaller than how you did it.
just tried making these and unfortunately mine turned out as others suggested: the collapsed and gooey-insides :/
my batter didn’t look as “rough” as yours in the photo as well. it looked much more liquidy.
i used 2 1/2 cups and 1 tablespoon all purpose flour instead of your mix of flour because i couldn’t get hold of whole wheat flour. and i also used skimmed milk instead of full milk. but i also added some cream to make that “richer”.
could the flour be the reason why this is gooey?
thanks for the recipe though!
HI! So I think the muffins collapsed and where gooey due to the changes you made within the recipe. The addition of the cream most likely caused the muffins to collapse and be gooey since it’s heavy and additional moisture added into the muffins. Does that make sense? Please let me know if you have any other questions. Hope this has helped! Thanks so much! x Tieghan
Smelled divine in the oven and tasted more divine. I own just one muffin pan so I made half the recipe. Used cherry preserves. Used coconut oil to grease pan. Came out perfect. Please don’t skip the butter!
Thank you so much! I am so glad you loved this recipe!
I just discovered my love for strawberry muffins with the Food Network’s strawberry rhubarb muffins so these sound amazing! I love that you doubled up the strawberry flavor with the strawberry jam! Yum!
I’m also excited to cook and bake with all the produce this summer! I’m most excited to see all my extended family at our annual beach week though 🙂
Thank you! I am so excited for the summer produce it will be amazing! I hope you have a great time with your family!
I made these today and liked them! I didn’t have an issue with gummy centers, but a little bit with gummy bottoms because most of the strawberries sunk to the bottom (which is common when using fresh fruit.) The issue with gummy centers may be because the muffin cups are overfilled. I used a 1/4 measure and filled the muffin cups about 3/4 of the way full, and they were cooked completely (tested with a clean fork through the center) in 25 minutes. I have overfilled muffin cups before making cupcakes because I love the puffy tops, but a different cooking method is needed to get the puffy tops (I believe it’s a blast of high heat and then reduce to a lower heat–Sally’s Baking Addiction website discusses it.) So my advice is, if you liked the taste–try filling the muffin cups at a max of 1/4 cup. Resist the urge to make them bigger! I thought these had a decent flavor–not super sweet but little pockets of strawberries and jam! I don’t know that I would make them again because I like cakier muffins, but this was still very easy to try out.
Note: even though I used the 1/4 measure, the muffins still sunk a bit in the middle afterwards, probably due to the fresh fruit.
Hi Meredith! I am sorry to hear these did not turn out well for you, but I am glad you still liked them! I hope you enjoy some other muffin recipes on my blog!
Holy moly!!! I rarely bake so have a feather in my hat after making these on Father’s Day!!! Not to sweet or heavy! Just perfect.
Thank you Lisa! I am so glad you loved this!
Lovely photos as always. Made the muffins – they turned out great. I did not have any problems with them being too runny, I was concerned after reading some reviews, but they were fine.I will make it again with blueberry jam and blueberries. Thank you!
Thank you so much!
I was really nervous to make these because of all the reviews that they were too moist, collapsed, or took forever to cook. I was making them to bring to a friend so I wanted them to be perfect! I ended up using coconut palm sugar instead of honey, and only 2/3 cup of milk. I also used 1 cup of quinoa flour in place of the whole wheat flour. My pregnancy brain forgot the baking soda and baking powder, so the texture was off anyway…but they definitely weren’t overly moist 🙂
Hi Sara! I am glad you still enjoyed these muffins! I hope your pregnancy is going well!
Hey! I’m making these tomorrow! Do you have the calorie count, fat content etc? Need to know for my elderly grandma! Thx
Hi Bree! I am so sorry but I do not! I am working on adding that to my blog, though! I hope you love these!
HI Tieghan, I was very excited to make them they look very delicious. I was low on honey so they didn’t turn out as sweet as I was hoping. I only had 1/4 cup honey instead of 1/2 cup. In the future if that happens in the future what would you use to substitute?? Great flavor and I look forward to making again thank you!!
Hey Mike! I would try replacing the honey with maple syrup, if you don’t have that, then I would try brown sugar or granulated sugar in equal amounts. Please let me know if you have any other questions. Hope you love this recipe! Thanks!