These wholesome strawberry muffins are perfectly sweet, tender, and packed with fresh strawberries! Enjoy one with breakfast or for an afternoon snack.
If you love muffins that use strawberries, try these Strawberry Banana Muffins and Mini Strawberry Muffins with Lemon Glaze!
Why You’ll Love These Healthy Strawberry Muffins
Whole grain muffins – If you love muffins made with whole wheat flour, these whole wheat strawberry muffins are for you. I use white whole wheat flour so they have a milder wheat flavor, but still have the fiber and health benefits of whole wheat.
Easy to make – All you need are a couple of mixing bowls and rubber spatula to make these muffins, no mixer required.
A great everyday muffin or special occasion – These muffins are great to make as part of your breakfast or for a snack during the week, but they’re also perfect for a bridal or baby shower brunch. I love making them for Mother’s Day brunch or Easter as well.
Ingredient Notes
White whole wheat flour – All the health benefits of whole wheat flour, but with a lighter flavor and texture.
Baking powder and baking soda – The leveners that make the muffins rise.
Salt – You need salt even for sweet baked goods. It balances and enhances the flavors.
Greek yogurt – You can use any fat content of Greek yogurt for these muffins.
Unsalted butter – I like to use unsalted butter when I bake since you’re adding salt into the dry mixture.
Milk – Dairy or dairy-free milk can be used. I’ve made the muffins with low-fat cow’s milk and unsweetened vanilla almond milk.
Granulated sugar – Used to sweeten the muffins.
Eggs – Eggs act as a binder for the muffins and give them structure.
Vanilla and almond extract – I like to use a combination of both extracts. They enhance the sweetness and flavor of the strawberries.
Strawberries – Look for ripe sweet strawberries that don’t have white on them. Smell them before you buy them. They should smell sweet and like a strawberry!
Turbine Sugar – Also called raw cane sugar or demerara sugar. The sugar granules are larger and give the muffins a crunchy, sweet top.
Tips for Making Strawberry Muffins
- Spoon the flour into your measuring cups for a more accurate measurement.
- Check to make sure your baking powder and baking soda are fresh so that the muffins rise properly.
- Make sure the milk, yogurt, and eggs are at room temperature so that everything mixes together smoothly.
- Don’t overmix the batter or the muffins will be tough.
- Toss the chopped berries with a couple teaspoons of flour before adding them to the batter. It’s an optional step, but it will help keep the berries suspended in the muffins instead of sinking to the bottom.
- Use a cookie scoop to get an even amount of batter into each muffin cup.
- Let the muffins cool in the pan for a few minutes before removing them to a wire cooling rack.
- Freeze the leftover muffins. See my notes below on freezing. The muffins will take so much better if you freeze them vs. storing them on the counter or in the refrigerator.
Substitutions and Variations
- Use a different type of berry. Blueberries, raspberries, and blackberries are all great choices.
- Use frozen strawberries instead of fresh strawberries. Don’t defrost the berries, add them in frozen to the batter.
- If a whole grain muffin isn’t important to you, you can use all-purpose flour or a half and half combination of all-purpose and whole wheat.
- Swap melted butter with a neutral flavored oil such as avocado oil.
- Make them dairy-free by swapping Greek yogurt with a plain dairy-free yogurt and use unsweetened almond milk or other dairy-free milk.
Serving Suggestions
If you’re serving these muffins as part of a brunch, they’d pair beautifully with my berry fruit salad, broccoli crustless quiche, and a limoncello spritz!
The muffins can be eaten as is, but I really enjoy them warm with a little salted butter. Almond butter is another great option to spread on the muffins and if you’re more of a sweets person, spread on some strawberry jam.
Storage and Reheating
Storage – I think muffins are best eaten the day they are made or reheated after they’ve been frozen. However, they can be stored at room temperature in an airtight container for 2 days or 4 days in the refrigerator.
Reheating – If you’re reheating a frozen muffin you can microwave it for 15-30 seconds until it’s warm. If you want to reheat an entire batch of frozen muffins, reheat them in a 350° F. oven on a baking sheet for 10-15 minutes or until they’re warm.
Freezing – Once the strawberry muffins have cooled completely, you can freeze them for up to 3 months. They can be stored in a freezer bag or other airtight container.
More Muffin Recipes
I’ve got muffins for every season and occasion and ones to make just because!
In the spring and summer I love making blueberry muffins, rhubarb muffins, and lemon zucchini muffins.
In the fall and winter you can’t go wrong with healthy pumpkin muffins and mini chai muffins.
When you need a muffin to serve with a bowl of chili, make these cornbread muffins. And if you need an after school snack for the kids or yourself, these banana chocolate chip muffins hit the spot!
Did you make these strawberry muffins? I’d love if you’d leave a recipe rating and review below.
Preheat oven to 400° F. and line a 12 cup muffin pan with liners or spray with cooking spray.
In a large bowl whisk together the flour, baking powder, baking soda and salt.
In a separate bowl whisk together the sugar, melted butter, eggs, Greek yogurt, milk, vanilla and almond extract.
Pour the wet ingredients in with the dry and use a rubber spatula to fold them together until just combined. Don’t overmix.
In a small bowl toss the strawberries together with a couple teaspoons of flour until coated. Pour them in with the batter and gently fold them in.
Divide the batter evenly into the prepared muffin pan. Sprinkle turbinado sugar on top of the muffins and then place them onto the middle rack of the oven and bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out with a few crumbs attached.
Cool the muffins in the pan for several minutes before removing them onto a wire rack to finish cooling.
Calories: 178kcalCarbohydrates: 25gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 42mgSodium: 238mgPotassium: 76mgFiber: 2gSugar: 11gVitamin A: 208IUVitamin C: 11mgCalcium: 75mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
