Strawberry Muffins are a jammy, juicy, delicately sweet treat made with whole grains and tender oats running throughout the batter. Warm from the oven in less than 30-minutes and full of fresh strawberry flavor.
Why You’ll Love This Recipe
- Two bowls and a whisk is all you need to make the best strawberry muffins ever!
- Healthy pantry ingredients means less time at the store – and more fun in the kitchen!
- Highlights the beauty and elegance of fresh strawberries!
- Perfect for kids and the whole family to enjoy any time of day.
Fresh strawberry muffins require nothing more than a few pantry ingredients and juicy strawberries. You will find many of these ingredients in my healthy baking pantry!
- whole wheat pastry flour – whole wheat pastry flour is milled from a softer grain of wheat that makes for more tender muffins. If difficult to find in stores, use a blend of half all-purpose flour and half whole wheat flour to replicate the texture.
- quick oats – quick or instant oats are whole rolled oats that have been chopped into smaller pieces. If in a pinch, pulse a handful of old-fashioned rolled oats in a blender or food processor a few times until smaller in size.
- baking powder – for lift and light texture.
- baking soda – to enhance browning.
- sea salt – to enhance those sweet strawberry flavors.
- pure maple syrup – maple syrup adds a wonderful robust sweetness. Honey can also be used in its place.
- light olive oil – go for a mild olive oil (not the fruitier evoo) or opt for avocado oil or melted and cooled coconut oil.
- non-dairy milk – any non-dairy (almond, cashew, coconut, soy) or dairy milk can be used, whichever you have on hand.
- eggs – to bind and add structure.
- vanilla extract – for sweet vanilla essence.
- strawberries – dice the strawberries into bite-size pieces for even distribution. I have only tested this recipe with fresh strawberries. That being said, I suppose frozen strawberries would work – thaw, dice and pat dry before mixing.
Note: One cup diced strawberries is approximately half a pint (8 oz).
How to Make
This recipe for strawberry muffins follows your standard muffin making procedure. Here’s how to do it:
Preheat oven to 425ºF and line 9 muffin cups with liners. Photos show 12 muffins – do you want to update this to 12?
Mix Dry Ingredients
In a medium bowl, mix together whole wheat pastry flour, quick oats, baking powder, baking soda and salt.
Whisk Wet Ingredients
Combine to Make Strawberry Muffin Batter
Add about half of the flour mixture to bowl of wet ingredients. Fold with a spatula a few times, then gently fold in strawberries and remaining dry ingredients.
Distribute the muffin batter into the lined muffin cups with an ice cream scoop, filling almost to the top. Bake for 5 minutes at 425ºF. Then drop the temperature to 350ºF and bake for an additional 12-18-ish minutes. Check muffins with a toothpick inserted into the center at the 15-minute mark.
TIP: Muffins are done when a toothpick inserted into the center comes out clean, the center springs back to the touch and the tops are puffed and golden brown.
Allow muffins to cool in the muffin tin for 5 minutes before removing. Place on wire rack to cool completely.
These healthy strawberry muffins are wonderful fresh out of the oven, but get even better as time goes on as the flavors have a chance to marry together. I love to enjoy them as:
- Breakfast: I feel like muffins are the quintessential breakfast meal – after pancakes and waffles, of course. Enjoy them in the morning with a fresh cup of coffee.
- Snack: Whether mid-morning or afternoon, these make a great little treat to munch on between meals. Pack them up in your kids lunch box or let them enjoy as an after-school snack.
- After Dinner Treat: Sweet, jammy and cozy all in one – this makes a great dessert that is not too heavy when the late-night cravings kick in.
Inspiring Flavor Enhancements
While I adore these muffins just as is – light, fluffy and full of fresh strawberries – you can add a few flavor enhancements to jazz it up. Try:
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper – sounds weird, but the black pepper enhances the sweet strawberry flavor
- 1-2 tablespoons raw turbinado sugar – for sprinkling on top for an added crunch factor!
Strawberry muffins will keep, covered, at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze: For longer storage, transfer muffins to a zip-top plastic freezer bag, seal tight and lay flat in your freezer. Freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter. Or, pop one in the microwave for 20-30 seconds, or until warmed through.
- Hull the strawberries, if necessary. If you have farm fresh strawberries or they are pink and vibrantly red throughout, no need to hull. If they are a little less sweet and pale in the center, remove the hull before dicing.
- Bring cold ingredients to room temperature. The muffin batter will come together much more smoothly and prevent you from over mixing the batter.
- Do not overmix. This will result in tough, dense muffins. Fold just until no more pockets of flour remain.
- Keep extra oats on hand for sprinkling on top. Adds a lovely, visual appeal.
More Muffin Recipes You’ll Love:
- Lemon Blueberry Muffins
- Banana Oatmeal Muffins
- Healthy Blackberry Muffins
- Blueberry Oatmeal Muffins
- Raspberry Chocolate Chip Muffins
- Healthy Blueberry Muffins
If you make this Strawberry Muffin recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx AshleyPrint
Healthy Strawberry Muffins
These healthy Strawberry Muffins are a jammy, juicy, delicately sweet treat made with whole grains and tender oats running throughout the batter. Warm from the oven in less than 30-minutes and full of fresh strawberry flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 1 1/4 cups whole wheat pastry flour (see notes)
- 3/4 cup quick oats, plus more for topping
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
- Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
- Mix wet ingredients: In large bowl, whisk together wet ingredients (except strawberries) until combined.
- Combine: Add about half of the dry ingredients to bowl of wet, stir a couple of times, then gently fold in strawberries and remaining dry ingredients.
- Bake: Evenly distribute muffin batter into the 9 lined muffin cups, filling almost to the top. Bake for 5 minutes at 425ºF, then drop to 350ºF and bake another 12-18-ish minutes. Check muffins for wet batter at 15 minutes with inserted toothpick.
- Cool: Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.
FLOUR – To substitute whole wheat pastry flour, use a mix of half all-purpose flour and half whole wheat flour.
STORAGE – Muffins will keep, covered, 1-2 days at room temperature or up to 5 days in the fridge.
FREEZE – Transfer muffins to a zip-top plastic freezer bag, seal tight and lay flat in your freezer. Freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter. Or, pop one in the microwave for 20-30 seconds, or until warmed through.
Keywords: strawberry muffins, healthy strawberry muffins, strawberry oat muffins