A Feel-Good Strawberry Muffin Recipe

Made with whole wheat flour and strawberries fresh from the farmer’s market, our “feel good” strawberry muffin recipe is sure to brighten breakfast!

Around here, going to our local farmers’ markets is a weekend event we look forward to. The whole family gets a kick treasure-hunting for new food finds and locally-grown surprises. With each trip, we usually come away with a few treats (a coffee, a little basket of fresh produce, a baked goodie or something for the kids…) to share. We stroll the aisles of folding tables, enjoying the happy sounds, delicious aromas, and new faces. What’s not to love? On our most recent market visit, we spotted some gorgeous little mounds of strawberries, just calling our name. They were destined to shine in one of our favorite family treats…homemade muffins.

Why this homemade strawberry muffin recipe makes us feel so good

If you’ve followed this blog for a while, you’ll have surely seen a muffin recipe or three. (Links to some of our favorites below). Mini muffins, jumbo muffins, muffins with glaze or strudel topping… Chocolate muffins, berry muffins, pumpkin muffins….they’re all gobbled up around here.

This strawberry muffin recipe is a new favorite for spring! I love using berries fresh from the farmer’s market because the kids remember buying the fruit when the berries tumble into the muffin batter. Any chance to talk about our food system in a way that helps our kids connect the dots…it’s a win in my book. Although, it should go without saying, strawberries from the grocery shelf (or your own strawberry patch) are equally good!

The flavor…the texture…the appearance – why you’ll love this recipe.

The flavor. Vibrant strawberry pieces are the sweetest, most perfect little rubies, buried inside a nice tender crumb…and the lemon zest offers a bright zip and balance. The texture. For a delicious portion of “feel good” factor, I used a 50:50 ratio of whole wheat and all-purpose flour. I love using whole wheat flour in baked goods for the nutritional quality, but a full-on substitution can often lead to some flavor and texture changes. I’ve found a 50:50 blend keeps the crumb tender and sturdy enough to support the inclusion of chopped fruits – and helps mask a “wheaty” flavor. The appearance. With a perfect little muffin top, and bright pops of red, these steaming little domes of muffin love is so worth the 20 minutes it will take to whip up the little beauties.

There is always a good reason to enjoy these homemade muffins. They make a great breakfast, yummy snack, and look perfect on a buffet for entertaining. Oh…and they freeze pretty well, too! Want another muffin recipe to try?

Check out:

Carrot Cake Muffins (A Naked Cupcake)

Cranberry Whole Wheat Muffins

And our Instagram account. 🙂

What are your favorite ways to use farmer’s market strawberries?

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Feel Good Strawberry Muffin Recipe

With whole wheat flour and farmers market berries, our Feel Good Strawberry Muffins are sure to brighten breakfast!

Course Breakfast

Cuisine American

Keyword Strawberry Muffins

Prep Time 30 minutes

Servings 12

Author Mary

Ingredients

• 1/2 c Butter Softened
• 1 c Granulated Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 c All-Purpose Flour
• 1 c White Whole Wheat Flour
• 1/2 tsp Salt
• 2-1/2 tsp Baking Powder
• Zest of 1 lemon
• 1/2 c Milk
• 1-1/2 c Strawberries Chopped into small pieces

Instructions

1. Preheat oven to 400 degrees F. Line a muffin pan with paper muffin liners (or spray the pan with cooking spray). Set aside.

2. Using an electric mixer, cream together the butter and sugar in a large bowl. Add the eggs and vanilla extract, and mix to combine. 

3. In a separate bowl, mix together the dry ingredients: all-purpose flour, whole wheat flour, salt, baking powder, and the lemon zest (which, I suppose isn't a dry ingredient, but is best added at this point). 

4. Alternate the addition of the dry ingredients and milk to the egg mixture, mixing until the ingredients are just combined and batter is still lumpy. (Do not overmix!) 

5. Gently fold the chopped strawberries into the batter. Portion batter into the prepared muffin pan, filling each muffin approximately 3/4 full. 

6. Bake muffins at 400 degrees F for 5 minutes. Then, leaving muffins in the oven (and oven door closed), reduce the heat to 375 degrees F. Bake the muffins for an additional 15-17 minutes, or until the centers spring back when touched and the toothpick test comes out clean. 

7. Remove muffins from muffin pan and allow to cool. Serve muffins warm with soft butter! 

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