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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.



  • 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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  1. If I don’t have yogurt, would I be able to just use more whole milk? Or is there any other substitute? Or could I just omit the yogurt? Thanks!

    1. Hey Makenna,
      You can use sour cream in place of the yogurt. I hope you love these muffins, please let me know if you give them a try! xTieghan

  2. Didn’t come out the way that I hoped. They collapsed while cooling, the muffin stuck to the paper liner, the strawberries sunk to the bottom, and they definitely needed sugar or some sort of sweetener.

    1. Hey there,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan

    1. Hey Sarah,
      So sorry you had issues here, it is a little difficult to say what could have gone wrong with just the “soggy and deflated” statement. If you want to provide a little more info, I would be happy to help you problem solve and figure out what might have happened! xTieghan

  3. 5 stars
    Made these today and they were super fruity, moist and delicious! Everyone loved them. Will be my go to muffin recipe from now on and am looking forward to trying them with fresh figs and my homemade fig jam. Unlike some commenters I baked mine for the time specified and they came out perfect and did not sink. I like my muffins fruity rather than just all cake so this recipe suits me perfectly. Thank you!

  4. Hi, I want to make these but do not have whole wheat flour. Can I do a straight substitution for all-purpose flour? Or different amount? Thanks!

    1. Hey Bruna,
      I would use an equal amount of whole wheat flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. Hey Myrna,
        So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan

  5. 2 stars
    Muffins came out with no taste, unfortunately. I would’ve added more honey or jam. I followed the recipe exactly, just used normal flour instead of wheat, and used buttermilk substitute.

  6. We tried to make these this afternoon. We followed the steps and used a newer oven. Unfortunately, they were way way to wet and fell apart.

  7. 5 stars
    These muffins are absolutely incredible! My kids love them for breakfast or a snack. I keep them in the fridge and they are so good cold.

  8. 4 stars
    Very good muffin but I personally need a little more sweetness – would a crumble on top work? Can I add something extra to batter? Or is it the whole wheat flour – should I go with all AP flour?

    1. Hey Theresa,
      Thanks so much for trying the recipe. I think adding a crumble to the top would be a great idea! Please let me know if you have any other questions! xTieghan

  9. These strawberry muffins are so good , made them this morning for breakfast, warm with extra strawberry jam and cream
    Cheese , cup of black coffee @ 5:30 am . It’s going to be a great day

  10. Hi, just made these! so PRETTY and TASTY!
    used vegan butter, oat milk, coconut yogurt and raspberry jam – worked great!
    Was wondering – how do you recommend storing these at room temp over night so they stay fresh and don’t get soggy or dry?
    Thanks a bunch!

    1. Hey Hadas,
      I am so glad you enjoyed the recipe! I like to store these in an airtight container on the counter. Please let me know if you have any other questions! xTieghan

  11. 3 stars
    Like most of the others, my cupcakes too completely sank in the middle and was gooey/sticky to liners :(. I usually blindly follow your recipes and so far everything have come out perfectly well. (banana chocolate coc bread being my favourite). The only change I did to your recipe was i cut the portions to exactly half due to my muffin size and use whole milk instead of butter milk. When I took from oven, it looked perfect and I was so happy. But after a while it was completely sunk the middle 🙁 Any idea what could be reason because I want to make this perfect.

    1. Hi there! I am so sorry for the trouble! I think you should try omitting the yogurt or only using 1/4 cup yogurt. With the use of whole milk, the batter might have been too thin. If you omit the yogurt, I think that will help. Please let me know if you have any other questions. I hope you love the muffins! Thank you!! xTieghan