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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

Author: Tieghan Gerard
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.

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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. Hi Jess,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  2. 5 stars
    These came together quickly and are so delicious! Just the right amount of sweet. Will be making these again and again. I’d love to try with blueberries and blueberry jam, too!

    Reply

  3. 5 stars
    Hi! I had a fail like everyone else where my center turned out gooey. I wanted to give this recipe another try, like many others too I didn’t have buttermilk. But, I did have heavy whipping cream! I did 1/2 heavy whipping cream, 1/2 whole milk. This time I whipped all the wet ingredients which made the dough more thick. I think the first time my main issue was the butter was too warm/runny. Thanks for the recipe, it was great!

    Reply

  4. 5 stars
    I just made these and they turned out great! I substituted sour cream for the greek yogurt (I didn’t have any in the house), and was a little low on the strawberry jam, but it didn’t seem to hurt the recipe except that they are perhaps a bit less “jammy.” I love the combo of the ww flour with the ap .. it gives the muffins just a bit more “chew” and heartiness than your average cake-y muffin. Also, the light sweetness from the honey is perfect. Thanks for the consistently lovely recipes!

    Reply

    1. Hi Leslie! Thank you so much for trying this! I am really glad this turned out so well for you! xTieghan

      Reply

    1. Hi Rae,
      I have not tested this recipe with corn flour, but I think it would be an okay substitute. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  8. The grocery stores are all out of whole wheat flour so could I replace that with coconut or almond flour? Wondering if I could combine that with white flour. Thanks!

    Reply

    1. Hi Camila,
      I haven’t tested this, but I would recommend a combo if possible! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. 3 stars
    Made these tonight and like everyone else mentioned and I failed to read the comments prior, the muffins completely collapsed and I followed the reciped word for word but uses milk instead of buttermilk (which was listed as an option anyways)
    I rolled the jam into the batter with the stawberrys and they don’t look even close to as nice as hers, I even put halfed raspberries on the top of the muffins and swirled some hot jam and they still didn’t look pretty.

    I cooked for the 30 minutes and they look to be over done on the top? Very very gooy and moist on the inside almost seems they’re not cooked all the way but I think that’s because of the yogurt and fresh stawberrys, very fresh yummy taste regardless of the gooyness

    Overall I just wished they would rise and look as nice as the photos, I added more baking powder and soda to my left over batch to see if that might help? I’ll post again if it does

    Below are photos of before and after so people can see how they turned out.

    https://imgur.com/a/KroCEWP

    Reply

    1. Hi Jessica! I am sorry for all of the trouble. I hope the next batch turns out well for you! If not, I would love to help! xTieghan

      Reply

    1. HI! I am sure that will work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

    1. Hi Kelly! Yes, these muffins freeze wonderfully in a freezer safe container. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

      Reply

  12. 5 stars
    I have had these on my list to make for a while and I just made them today. They were amazing! All of my favorite flavors! Thanks for another awesome recipe.

    Reply

  13. Hi! Can’t wait to try this- but was wondering if i can use Greek style natural yoghurt instead? WIll it make a difference?

    Reply

    1. HI! Greek yogurt will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. 3 stars
    Sorry, but I made these today and they didn’t look anything like your picture. I should have put some jam on top before baking, so it would be visible. The taste was just ok, but I don’t think it was bursting with fruit flavor or worth all the trouble chopping up the strawberries to make these.

    Reply

    1. Hi! I am sorry to hear that! Are there any questions I could help you with? Also, did you follow the recipe exactly? Please let me know! xTieghan

      Reply

  15. Just made these muffins with my daughter and they are delicious, turned out perfectly moist yet fully baked. We baked for 30 minutes, I love the tartness from the greek yogurt and the zest of the lemon. I look forward to making more of your recipes.

    Reply