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Strawberry Muffins

When the seasons change and all the new crops of fruits and vegetables return to our farmer's market, I get totally excited -- and when strawberries start showing their face again, I feel like I've gone to heaven.

Yes, beautiful strawberries are back and they're tasting sweet, juicy and delicious (and getting better week after week). When strawberries are in season, I love making the family Strawberr-wee Popsicles and Strawberry Preserves, but this year I wanted to add a new strawberry recipe to my repertoire. When I suggested to Kenya the idea of making strawberry muffins for breakfast the other morning, he begged me to do it.‬

You may be pleasantly surprised to hear that these big red berries contain more Vitamin C than some citrus fruits as well as being high in fiber, folate and potassium. A 1 cup serving provides kids with a whopping 140% of their recommended daily dose of Vitamin C! Now, I'm not suggesting that you let your little one scarf down half of this recipe in order for that to happen, but in the event they do love these muffins that much, at least you'll know that what's baked inside these sweet little gems is doing their bodies good!‬

[amd-recipeseo-recipe:249]

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Strawberry Muffins (Makes 18 Muffins)

Prep Time: 5 mins Cook Time: 20 mins

nut free

Ingredients

  • 2 Cups All Purpose Flour
  • 3 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Large Egg
  • 3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
  • 1/4 Cup Vegetable or Canola Oil
  • 1/2 Cup Honey or Agave Nectar
  • 1 Tsp Vanilla Extract
  • 1 Tsp lemon zest
  • 1 1/2 Cups Strawberries, chopped

Preparation

1. Preheat oven to 375 degrees.

2. In a bowl, combine the first 3 ingredients.‬

3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬

4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬

5. Add the strawberries to the batter and slowly combine.‬

6. Line or grease muffin tins and fill 2/3 of the way with batter.‬

7. Bake for 20 minutes or until toothpick tester comes out clean.‬

8. Cool and serve.‬

* If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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66 comments

  • Crystal

    I love your site. I have learnt so much from here before my sugar pie was born. Now I have my own baby recipes blog, inspired by yours. But I still keep coming back here to see what's new. :) keep up the good work.

    leave a comment

  • Jackie

    Could you use whole wheat flour? or 1/2 whole wheat and 1/2 white?
    I just found this site and this will be my first recipe I'm making! thanks!

    leave a comment

    • Susan

      Just put them in the oven with whole wheat flour! Will let you know!! :)

      leave a comment

  • Link-Heavy Food Post

    [...] dads, sometimes I plan dinner for the whole family from this site! (And helloo00, I am making those strawberry muffins [...]

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  • Susan

    Just took my strawberry muffins out of the oven, made with whole wheat flour instead of white flour, and they are YUMMMMMY!!! Thank you for a great recipe!!

    leave a comment

    • Catherine

      Thats good to hear! How were your measurements? Whole Wheat Flour is really dense, so you would need to put in white flour to make them a little light.

      leave a comment

  • Christine

    Just made these with 1/2 whole wheat and 1/2 white flour. Also used buttermilk instead of milk. So yummy! the lemon really adds a great touch. My kid gobbled one up right away.

    leave a comment

  • Sarah

    I also just made these with 1/2 white flour and 1/2 white whole wheat flour (Bob's Red Mill organic). I used honey for my sweetener. They are really light, fluffy and very tasty!

    leave a comment

    • Catherine

      love it!

      leave a comment

  • Kristin

    I have used applesauce as a substitute for oil in some brownie and muffin recipes, Would i be able to do that with this recipe?

    leave a comment

    • Sarah

      I think that would be fine, but you might want to use low-fat buttermilk if you do sub applesauce to help make them more tender because the muffins will probably be a bit tough without the fat of the oil.

      leave a comment

  • Allison

    I made them w/ white whole wheat flour. They tasted very earthy to me (and I kept putting honey on mine when no one else was looking)but my son loved it! Next time I may not deviate from the recipe though. My only question is why did I end up w/ so much batter? I used the 24 mini-muffin tin. I also used 6 regular-sized muffin tins. I seem to have this happen whenever I bake just about anything! I even overfill so I know it's not from not putting enough batter in... Thanks to anyone w/ any feedback!!

    leave a comment

    • Catherine

      Yes, this batter is a lot but that's ok, more for everyone!

      leave a comment

  • Callista

    made these this afternoon. Didn't have lemon on hand, but hand lemon juice so I used a squirt of that :) the batter was so light and fluffy and smelled like a cake while baking, but was not as sweet, very nice :). It gave me way more than 24 mini muffins though. I filled them to the top (I have a hard time filling on 2/3 in mini's hehee) and still had enough leftover for 4 large muffins. I think the heat was to high for my oven, and the bottoms are a bit burnt, but it does not effect the taste.

    Thanks for the recipe :)

    leave a comment

    • Shanon

      To fill the mini muffin pans I use the medium scoop from Pampered Chef. The medium scoop is about the size of 2Tbs. Do 2 scoops in each cup and it will be the perfect amount every time. Also if you have the old school style ice cream scoop, one scoop is the right amount to fill the standard size cupcake cups. That way all your muffins will come out the same size and bake evenly.

      leave a comment

  • Christine

    My daughter is not yet 1 and if I use honey in this recipe can I still feed them to her?

    leave a comment

    • Catherine

      No you can't, sorry. You might want to hold off on this one, but there are other recipes you can give her. How old is your daughter?

      leave a comment

    • Amber

      Our pediatrician said that if the honey is pasteurized (most honey sold in regular grocery stores has been pasteurized), it is okay. The main risk of botulism comes when using raw, unpasteurized honey (such as the type you would get from a local farmers market). Maybe consult with your pediatrician. :)

      leave a comment

  • Amy

    So delicious!! Have made them about 3 times by now. Used AP flour the first time but have since switched to 1/2 AP & 1/2 whole wheat. Lemon zest adds a very nice touch. My kids, hubby & I love them!! Thank you!!

    leave a comment

  • Elizabeth

    Loved it! Used white whole wheat flour, and kept to the recipe. Made ~32 minis. Will freeze some; great to-go snacks for my two year old and me!

    leave a comment

  • Shauna

    Is there a way to make them without honey as the sweetener?

    leave a comment

    • Catherine

      You can make them with agave nectar as the sweetener.

      leave a comment

  • Shauna

    Is there anything healthier, more natural and pure than honey or agave nectar to use? I've seen some recipes use apple sauce or bananas as a sweetner.

    leave a comment

    • Catherine

      Apple sauce has a completely different texture, you can add apple sauce to muffins but it will never be as sweet.

      leave a comment

  • Lashie

    these are deeeeeelish!!

    wondering - could you use blueberries instead?

    thank you!!

    leave a comment

    • Catherine

      Yes, great idea! I haven't tried it but let me know how they turn out!

      leave a comment

  • Rosemamie

    Just made these tonight...forgot the oil in the first batch, and while a little sticky they were still delicious! My niece pronounced them \"My Favorite!\" and ate 4 mini muffins before dinner..and 2 with dinner ;) Even my extra super picky 6 year old tried a bite and said \"it's ok\" which is a big compliment for something with obvious chunks of fruit in it! ;) Thanks for the recipe!

    leave a comment

  • Simone

    Can I use regular organic cane sugar instead of honey or agave nectar?

    leave a comment

    • Catherine

      If you have Maple Syrup, you can use that. I have not tested it with the cane sugar so I wouldn't know the measurements exactly. Let me know how they turn out!

      leave a comment

  • Andrea Larsen Nutritional Consultant

    I made them with Kamut flour as a sub and they were really good. I don't keep white flour in our kitchen because of the lack of nutrients and high gluten content, so I find Kamut a great substitute because it isn't as heavy as spelt or wheat. Sometimes I have to add a half cup of whole wheat pastry flour and the rest spelt or kamut to get a recipe more fluffy but this one was fine with just Kamut.

    leave a comment

  • Sarah

    Is there any reason you can't refrigerate the batter until you're ready to bake?

    leave a comment

    • Jess

      I would think maybe you can, but you'd have to possibly adjust the cook time? I'm assuming that the cook times are for room temp ingredients, not chilled. Just a thought :)

      leave a comment

  • Nancy

    Okay...made these tonight and they came out great. Has anyone put these in the freezer? I'm going to try it and just take out what I need for that moment. I can't wait to give them to my little man. I know he will just tear them up. Just knowing every ingredient that went into these muffins makes me feel so wonderful. I know it's all worth it. I got the ingredients for some other muffins and i'm going to make those as well.

    leave a comment

    • Catherine

      I haven't had the chance to freeze them since they get eaten up so fast! But I'm sure they will freeze wonderfully! Just heat them up or let them thaw when you take them out of the freezer.

      leave a comment

  • Ginger

    My 3 year old triplets are obsessed with these muffins! I like to double recipes due to limited free time to bake so I was wondering what is the shelf life of these muffins and should they be refrigerated? I'm sure we will be freezing them too.

    I like to give homemade fruit muffins for lunches in nut-free classrooms. Can you recommend other fruits that would work well in this recipe as a substitute for the strawberries? Thanks!

    leave a comment

    • Catherine

      Triplets!! WOW!! I store them in the fridge because it is made with fresh strawberries for up to a week. You could toss in blueberries or raspberries. I haven't tried any other fruits yet though. They would be great to freeze as well!

      leave a comment

  • Belinda

    I made these with organic frozen blueberries, honey, and 1/4 cup organic bananas. They had a slight gritty taste to them and were not very sweet. Any suggestions. My 18mth old was not to crazy about them either.

    leave a comment

  • Angelajo

    Can we slip wheat germ in there?? How would you do it?

    leave a comment

  • >Strawberry Muffins My Blog

    [...] Strawberry Muffins (Makes 24-28 Mini Muffins) [...]

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  • Mother’s Day Breakfast Treats La Mom Magazine

    [...] Strawberry Muffins (Makes 24-28 Mini Muffins) 2 Cups All Purpose Flour 3 Tsp Baking Powder 1/2 Tsp Salt 1 Large Egg 3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work) 1/4 Cup Vegetable or Canola Oil 1/2 Cup Honey or Agave Nectar 1 Tsp Vanilla Extract 1 Tsp Lemon Zest 1 1/2 Cups Strawberries, chopped http://b12.ba4.myftpupload.com/2010/05/17/strawberry-muffins/ [...]

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  • Breakfast, Lunch And Dinner This Week « Little Bit Of All Of It

    [...] lot of ham leftover so some of last week’s meals have spilled over to this week. I also made strawberry mini muffins last week for Marcella’s Easter basket and she had them for breakfast a lot last week. She [...]

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  • Kerry

    I just made these muffins and my husband only ate one bite and said it was either the honey or the lemon but they did not taste good. I didn't like them much either. I will try to give them to my 1 year old daughter and see what she thinks. I do thank you for the great recipes!

    leave a comment

  • Victoria

    Thanks for the recipe :) I made two batches of these today! I used whole wheat flour, coconut oil, and dark raw agave. The slight caramel-y, molasses-y flavor of the agave was great! I also made an oat streusel topping which looked and tasted AMAZING. The second batch I used fresh organic peaches and a pecan oat streusel topping, and both batches came out super delicious. I should also add that the first batch PERFECTLY made 12 regular muffins, and the second batch made 6 extra-large muffins... This was my first Weelicious recipe, but I don't think it will be my last :) Thank you!

    leave a comment

  • Becky

    These are unbelievably delicious! I seriously can not deal with how good they are! And I feel so good knowing all the ingredients. I put a smidge more fruit and made them regular sized and got 17! I actually consider these almost cupcakes and am going to add some whipped cream frosting to these one day!

    When baking with Agave in general, how would you replace the sugar with it in a regular recipe? If it was 1/2 cup sugar, would you put 1/2 cup agave?

    leave a comment

  • Chrissyjoy

    just made these, they're perfect for the whole family. not too sweet so I feel good feeding them to my 9 month old! another recipe added to my book! ;)

    leave a comment

  • Buzzkehl

    really good, and simple too. great recipe!

    leave a comment

  • Kirsten

    These were really good! I didn't have a lemon so I used orange zest. I used the agave nectar and half wheat flour, half white. They were good after being defrosted to. Thanks!

    leave a comment

  • Kid Kitties » Archive » Blueberry Muffins

    [...] made some strawberry muffins a month or so ago, but I didn’t really like them. I think my strawberries weren’t sweet [...]

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  • Stacy

    Love your site. I wanted to make strawberry muffins for my son's friends that are coming over tomorrow. I went on google and found a recipe on allrecipes, but just wasn't happy with the ingredient list. Then I thought, I'll try Weelicious! OF COURSE you had a recipe! They are almost done, I just peeked through my oven door. They look amazing! We will get the verdict from the playdate pals tomorrow!

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  • Cindy

    These are so good! I made them for a 4th of July party and everyone loved them! I think my 10 month old liked them the best!! I also added about 1/2 cup more strawberries.

    leave a comment

  • cheri'

    Just made these muffins! i subsituted the lemon zest with lemon oil! sooo delicious! now making a second batch with blueberries!

    leave a comment

  • Amber Gray

    My boys (3 and 1) gobbled these up this morning. I had a little trouble with the bottom firming up, but it may be because I used frozen strawberries. Next time I will try with fresh strawberries and see if that helps! Thanks for another great recipe!!

    leave a comment

  • Sherry Gaines

    I make them with raspberries and like so much better than strawberries. This recipe actually came out good.

    leave a comment

  • Stephanie

    I just made these with 1 cup white flour and 1 cup whole wheat pastry flour and they are delicious. I'm guessing my berry and muffin lover boys will adore them but I'm sort of hoping they don't so I can eat them myself. Thanks for another awesome recipe!

    leave a comment

  • Thomas Sabo Schmuck

    I used to be recommended this website by means of my cousin. I am not sure whether this publish is written by way of him as no one else know such designated about my difficulty. You're wonderful! Thanks!

    leave a comment

  • Ashley

    Thanks for the recipe its really good!!!

    leave a comment

  • Marissa

    These are in the oven right now, and even the batter is yummy! I actually substituted applesauce for the eggs, and skipped the lemon zest because i didn't have it on hand.

    leave a comment

  • Marissa

    Just finished these and wanted to point out that after 30 minutes the inside was still complete goo, and the outside was golden brown and getting burnt! I think the temperature might need to be adjusted due to the extremely high humidity environment i live in.

    leave a comment

    • Alli

      They probably turned out gooey because you subbed applesauce for the eggs. Eggs are like glue - applesauce isn't! If you want applesauce, you can sub some of the oil or strawberries. If you need to make without eggs - \"For every egg in the original recipe, use 1 tablespoon flax seed meal and 3 tablespoons water. Whisk them together and let the mixture sit for about 5 minutes. It will get gummy, just like eggs. Then the mixture can be incorporated into the recipe where it calls for egg(s).\"

      leave a comment

  • Danielle

    Just made these this afternoon! They are really good! I was all out of honey, so I subbed in brown sugar and it was a perfect match. I also used 1 cup of whole wheat flour and 1 cup white flour. Thanks for an easy and tasty recipe!

    leave a comment

  • Kelly

    I made these today with (thawed organic) strawberries and organic apples, left out the lemon zest and used 1/2 agave and 1/2 honey. AMAZING! I did have to cook them for about 28 minutes but that is probably due to the addition of apple bits.

    leave a comment

  • Alexa Smith

    I made these tonite upon request from my toddler girl who loves strawberries. These muffins are awesome! They are very tasty ,the texture is moist , not very sweet and full of strawberry flavor due to the lemon zest which acts as a flavor enhancer. This one is a keeper!

    leave a comment

  • Planning For The Week Working Out & Eating In

    […] also making some strawberry muffins for Waves and a batch of brown rice for us to have on […]

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  • Winter Brunch: Baby, It’s Cold Outside

    […] skewers, baked egg + prosciutto cups (SO easy and so seriously delicious), relatively healthy strawberry muffins (no sugar added), yummy winter salad (it’s Paleo friendly and will be in regular rotation in […]

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  • lish875

    Made these over the weekend with fresh strawberries and they were delish! Thanks for the yummy recipe!!

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  • Natalie Pace

    I want to join the mailing list. Thanks

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