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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. 5 stars
    Pulling this out of the archives to try this tomorrow for Women’s Day in South Africa for my kids and family 🙂 So excited!! Going to try it without the wholewheat flour (and so will be using more regular cake flour), and also I only have tinned strawberries in syrup –wishing I had fresh ha!

    1. Hi Carolyn,
      Thanks for making this recipe and sharing your feedback! Sorry to hear these weren’t enjoyed. Please let me know how I can help!! xT

  2. Hi Tieghan! Absolutely love your recipes. Made these last night and they were delicious. The only issue I has was that the muffin tops sunk in after I took them out of the oven. The only modification I made was sub-ing more AP flour instead of whole wheat because that’s what I had on hand. Is that why they sunk in? Regardless, they were sooo tasty!

    1. Hey Michele,
      Wonderful!! Thanks so much for sharing your feedback and making this recipe! Sorry to hear they sunk it, was it a lot? I don’t think the flour would cause this! I would check your baking powder and soda. Hope you’re off to a great weekend! xTieghan

  3. 5 stars
    These were just what I was hoping they’d be! I subbed 1:1 gf flour and omitted the jam to adjust for the composition of wet to dry and these were perfect! I ate 3 warm out of the tin with butter! Delicious!

    1. Hey Beth!
      Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! xx

  4. 4 stars
    Not my favorite but okay. I like a little more sweetness but maybe I didn’t pick a correct jam? Overall was still a nice treat and a bit tart.

    1. Hi Mandy,
      Thanks so much for your comment and making this recipe! So sorry you didn’t love them! xTieghan

    1. Hey Caylee,
      Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx

  5. 5 stars
    Made these today and they were so tasty! I used AP flour and buttermilk. I only had one muffin tin, so I used the extra batter to make 2 mini loaves. Just the right amount of sweetness. Thanks for a great recipe for berry season!

    1. Hey Katie,
      Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT

    1. Hey Pam,
      Hmmm not totally sure, but it sounds yummy, I would give it a go! I hope you love the recipe, please let me know if you give it a try! xx

    2. 5 stars
      I was not expecting that… these were so good!! These are a must to prep for breakfast, bring to family events, pretty much everything! These are a new staple in our house! Make these!

      1. Hi Sara,
        Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan

  6. Hello! These look divine! I was wondering if I could use frozen strawberries instead? I know they may add more moisture…

    1. Hey Amanda,
      That will be fine to use, I would just thaw and drain them first. I hope this recipe turns out amazing for you, let me know if you give it a try! xx

  7. These are incredible! I used maple syrup instead of honey. Thank you for such a great recipe. I will make these again!!!!

    1. Hi Danielle,
      Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT

    1. Hi Vicky,
      Yes, either option will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

  8. 5 stars
    Turned out perfectly delicious for me! Recipe made exactly as stated except regular whole milk instead of buttermilk. Batter is runny but baked up great at 30 minutes. Deeeelish!

    1. Hey Lucy,
      I am so so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  9. 5 stars
    Made these this morning and they were so good! Substituted all purpose flour for the whole-wheat flour and normal yogurt instead of greek (Just didn’t have whole-wheat flour and greek yogurt on hand) and they were wonderful! Thank you so much!

    1. Hey Alexis,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  10. I just made these & they are amazing!!! I didn’t have quiet enough honey so I used pure maple syrup for the remainder, so good!
    Will definitely make these again!!

    1. Hey Lacey,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan