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Honey Strawberry Muffins! Sweet, buttery, extra soft, and loaded with both strawberry jam and fresh strawberries. Made with whole wheat flour and sweetened with just honey. Bonus? They’re super easy to make! Try eating them warm, right out of the oven with a smear of butter. Promise, they won’t disappoint!
I’ve always loved berries and fruit of any kind. Pretty sure you all know this thanks to my obsessive talk about fruit. I’m also consistently finding ways to incorporate seasonal fruit into salsa, pizza, and all kinds of savory dishes. What I haven’t always loved is baking with fruit.
Now I know this sounds odd, who doesn’t love baking with fruit? Well, I grew up with a mom who only baked chocolatey things: chocolate cake, chocolate chip cookies, special K-bars (cookbook recipe), etc. Not complaining about this in the least, but it just means that I never knew about fruity baked goods as a kid. Sure, I had my fair share of blueberry muffins, but that’s really about it when it came to baked sweets with fruit.
Unless you count banana bread…loaded with semi-sweet chocolate chips – of course.
In general, I really just love fruit as is. I love taking handfuls of fresh berries, eating whole peaches, and chowing down on some pineapple chunks, my personal favorite. Within the last couple years however, I’ve really grown to love baking with fruit. In fact, as we head into summer it’s pretty much all I can think about. Expect to see fruit pies, ice cream, cakes, and all kinds of fruity things this summer.
Clearly I am just a little excited.
Question: what are you all looking forward to the most about summer? Would love to know what’s got you guys excited!
For me, it’s in-season produce, but that’s obvious. Outside of food, I’m excited for our upcoming family vacation to the Caribbean, immediately followed by a work trip to NYC, which excites me as well!
As I mentioned in yesterday’s post, all of June’s recipes feature a star summer ingredient like zucchini, corn, tomatoes, peaches, etc. Today’s ingredient is the end of spring and early summer strawberries!
For real though, have you guys had these late spring strawberries that are at the market right now (which for me means Whole Foods)?! My last batch was so, so delicious. I couldn’t stop eating them. Since I knew there was the definite possibility of eating myself sick, I decided to turn them into extra soft and buttery strawberry muffins. Of course, then I couldn’t stop eating the muffins…
Anyway, these muffins are pretty basic as far as the batter goes. I like to use a combo of melted butter, eggs, greek yogurt, and buttermilk to keep the muffins moist, soft, and fluffy. Honey is my choice of sweetener. I love it paired with sweet strawberries, it’s one of my favorite combos. You could also use real maple syrup if that’s more your thing, but I think the honey is really good here.
For my dry ingredients, I always go for a mix of whole wheat flour and white flour. You could use all white flour or all whole wheat flour, but I’ve found having a balance between the two is just what I am looking for in a muffin.
The secret to these muffins? A mix of really good strawberries and really “jamey”, strawberry jam. Using a combo of bright, fresh strawberries and sweet jam gives you the best of both worlds. The fresh berries add texture and body to the muffins, while the jam adds a layer of extra sweet, more intense strawberry flavor.
Tip: you can really use any berry you’d like in the muffins, or even a combo, so feel free to swap in blueberries, blackberries, and or raspberries. Just keep the amounts of berries and jam the same.
Be warned, these muffins are packed FULL of berry flavor.
It’s truly just the best thing ever, each bite is SO delicious!
Especially when eaten warm, with a smear of butter. DO THIS.
If you make these honey strawberry muffins, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Honey Strawberry Muffins
Servings: 18 muffins
Calories Per Serving: 195 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup salted butter, melted
- 1/2 cup runny honey
- 2 teaspoons vanilla extract
- 1 cup whole milk or buttermilk
- 1/2 cup plain greek yogurt
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh strawberries, diced
- 1/2 cup high quality strawberry jam
- 2 teaspoons lemon zest
Instructions
- 1. Preheat the oven to 350 degrees F. Lightly coat 18 muffin tins with nonstick spray.
2. In a large mixing bowl, whisk together the melted butter, honey, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and baking soda, and mix until just combined. 3. In a small bowl, stir together the strawberries, jam, and lemon zest. Gently fold the berries into the batter, being careful not to over mix, you are going for a swirled look.4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.6. Serve the muffins warm or at room temp with a smear of butter. Enjoy!
One word, YUM. Do the butter guys.
Can someone please explain what “runny” honey is? Want to try making these
Hey Lorr,
Just be sure your honey is not in the crystalized form, you want it to be nice and thick and liquidy. I hope this helps! xT
Any ideas for a good way to make these gluten and dairy free for my niece with lots of food allergies? Or would that be pretty hard to do due to the amount of dairy in here?
Hi Jo,
I haven’t tested this, so I don’t know the results….but you could try coconut oil in place of the butter, non dairy milk and yogurt, and a chia or flax egg. Gluten free flour would be just fine for you to use here. Let me know if this turns out for you! xx
I made these, and my husband and I have been enjoying them for breakfast all week! They’re so yummy! Out of curiosity, for the nutritional facts, what is a serving size?
Hey Sarah,
I’m so glad to hear you and your husband have been enjoying these muffins! The serving size is for 1 muffin. Please let me know if you have any other questions! xT
these turned out so good! hahah i accidently put powdered sugar instead of flour in… long story, added the flour layer but they ended up so good!!! really sweet , but i loved it! delish. i used strawberries and blackberry jam!!!!
Hey Alexa,
Lol ooops! Well, I’m glad they still turned out well for you! Thanks so much for trying this recipe! xT
Delicious! Baked with agave instead of honey to make it toddler friendly and they turned out so nicely.
Hey Erika,
Wonderful!! Thanks so much for giving this recipe a try, I’m so glad to hear it turned out nicely for you! xT
These were fantastic! I followed the recipe and they turned out lovely! I wish I hadve doubled or tripled the recipe because they’re almost gone.
Hi Kelsey,
Love this!! Thanks a lot for trying this recipe and your feedback! So glad it was enjoyed:) Xx
I literally just made these. OMG yum!!! I only have large muffin tins so they baked just a tad longer but came out soft and moist and perfect!! I don’t use salted butter so I forgot to add salt into the recipe and I’m surprised they turned out as well as they did. Thank you!! They are a treat!
Hi Diana,
Awesome!! Thanks a lot for trying this recipe and your feedback! Love to hear that it was enjoyed! xT
Can I mix the jam in more thoroughly if I want a pink muffin instead of a swirled look? Or will the cook incorrectly
Hi Amanda,
Sure, that’s fine for you to do although I don’t think it’s going to give you more of a pink color:) I hope you love this recipe! xT
How can I substitute the whole wheat flour for all-purpose flour?
Hi Kendra,
You can use an equal amount of all purpose flour:) Please let me know if you have any other questions, I hope you love this recipe! xT
I thought this would be an easy recipe for me, but mine did not turn out big and fluffy like the picture. Mine are quite flat despite how much I filled the cups. And the middles sunk in. Not sure what I did wrong
Hi Anna! Is there anything you did differently/substituted? I would maybe bake for a little longer to prevent the middle from sinking in. Let me know how I can help! xT
Tried this recipe today with homemade strawberry jam and it was great!
Thank you so much for giving the recipe a try! Have a great day! xT