In this post I share how to make strawberry muffins. Strawberries are in season and are at their best flavor! If you grab some from the store or if you have an abundance of strawberries from going strawberry picking, try this recipe out. These muffins are packed with great nutrition and a lovely strawberry flavor.
Why you Will Love These Muffins
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These muffins have a wonderful strawberry flavor, they are tender and moist, and they pack a lot of good nutrition.
The strawberry flavor really comes through in these muffins as they have strawberries in three different forms: fresh strawberries, freeze dried strawberries and strawberry extract. Additionally, the sugar really helps the strawberry flavor shine while the cream of tartar adds a tangy flavor that pairs so well with strawberries.
I always try to make muffins that are moist; no one wants a dry, chewy muffin! The fruit puree, vegetable oil, eggs and Greek yogurt all contribute to the moist quality of these muffins.
Strawberry Muffin Nutrition
Nutritionally, these muffins provide carbohydrates for energy, fiber, protein and healthy fats. Half of the flour is sourced from whole wheat pastry flour. Compared to regular white flour, whole wheat pastry flour offers more fiber, protein and calcium. You can find whole pastry flour here.
The eggs and yogurt add protein while the yogurt, vegetable oil and eggs add fats.
Don’t forget about the 16 oz of fresh strawberries that are in these muffins! The fresh strawberries provide carbohydrate, calcium, vitamin C, Magnesium, phosphorus and potassium.
These muffins are both satisfying and healthy.
Ways to Enjoy These Strawberry Muffins
You can eat these muffins as a healthy snack. If you are looking to add them as an option for breakfast time, you can pair them with a glass of milk and some fruit, or even alongside some eggs with a side of fruit.
This recipe does make 36 muffins. Feel free to cut the recipe in half if you cannot eat that many muffins over the course of a few days. Or consider freezing half of the muffins after baking them; you will have a healthy snack available when needed! This is one of my favorite things to do when I bake; I make extra so that we have always have some kind of healthy snack in the freezer.
How to Make Strawberry Muffins
When I make these muffins I start by pureeing fresh strawberries with sugar and water. I mix this with the eggs, Greek yogurt and strawberry extract.
The dry ingredients are combined separately and then added to the wet ingredients. After pulsing the freeze dried strawberries in a food processor they are folded into the batter.
The muffins are baked at 350° for about 23-25 minutes.
You can watch a video of how to make strawberry muffins here:
Strawberry Muffin Recipe
Strawberry Muffins
Healthy and moist muffins with great strawberry flavor
Ingredients
- 16 oz fresh strawberries
- 1.5 cups sugar
- 2/3 cup water
- 4 large eggs
- 1 3/4 cup white, unbleached, enriched flour
- 1 3/4 cup whole wheat pastry flour
- 1/2 tsp cream of tartar
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup full fat, plain, Greek yogurt
- 1 cup vegetable oil
- 2 tsp strawberry extract
- 1.5 cups freeze dried strawberries
Instructions
- Preheat oven to 350°
- Puree fresh strawberries with sugar and water until completely smoothe.
- Combine strawberry puree with Greek yogurt, strawberry extract and eggs.
- Mix dry ingredients in a separate bowl: combine both flours, cream of tartar, salt and baking soda.
- Use a food processor to pulse freeze dried strawberries into small pieces (avoid turning into a fine powder).
- Mix dry and wet ingredients and then fold in freeze dried strawberries.
- Fill muffin cups 3/4 full.
- Bake for 23-25 minutes, or until toothpick put in center of muffin comes out clean.
If you try this recipe out please let me know! If you’d like another idea on how to use up strawberries, check out my recipe for berry cobbler. I love using frozen strawberries for this recipe the most.
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