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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.
This post was originally published on June 5, 2018
simply very sweet muffins,though it has a lot sugar in it.
Thank you!
Ι conceive yօu hаve noteɗ somе very inteгesting details, tһanks foг
the post.
Hi
I too have the same issues with this recipe as others have commented who actually made the recipe. When I even added 15extra minutes, they came out very wet and gooey. I was so disappointed. I used my fresh picked strawberries and I could not eat one of my muffins. Seem like the recipe needs less liquid and maybe diced not chopped strawberries??. I really want to make and eat these!
I just found you through Pinterest and am so excited! I want to make the strawberry muffins but I don’t know what runny honey is. Is it just the texture? A certain brand?
Thanks so much!
Hi Kimi! Just a honey that has a pourable consistency! I hope you love this!
I made these today and agree with the other commenters! They collapsed when I pulled them out and were gooey on the insides – even after baking them a full 15 minutes longer. I kept hoping they would get more solid and will try changing up the recipe in the future…BUT they are delicious and have already been devoured by my family 🙂
I am so glad you all still enjoyed these Tina! Thank you!
Made these today, and while they tasted good, they are quite soggy in the middle (and I’m confident they were “done”). We will definitely eat the whole batch but it would need a bit of tweaking if I were to make them again.
Hi Leslie! I am sorry these did not turn out great for you, but I hope they turn out amazing next time! Is there any questions I could help you with so they do turn out better?
Another amazing recipe! It’s so good.
Thank you so much Catherine!
Made these today and experienced the same issue as some other commenters – totally collapsed after taking them out of the oven and had to bake for significantly longer than you recommended. I’m wondering if your recipes are adjusted since you’re writing at altitude and those conditions may result in different outcomes than those of us who are cooking at sea level experience?
Hey Erica, well the elevation does make a difference, I always test my recipes for sea level. The baking soda was accidentally left out of the recipe, so I am sure that was the issue. I am so sorry for any trouble. Please let me know if you have any other questions. I hope you love this recipe! Thanks!
Could this recipe be made in a large cake form, rather than as muffins ? Any special modifications? Thanks !
HI! I have not tested this recipe as a cake, so it is very hard for me to say. I would think it would turn out a little on the dense side. Please let me know if you have any other questions, sorryI could not help more. I hope you love this recipe! Thanks!
I made these yesterday. i swapped in some brown sugar for half of the honey and added some sugar to the tops. I used a very low sugar jam and the batter was tasting a bit bland. Anyway…this was nice tasting but it came out more with the texture of bread pudding. I am guessing from all the dairy and Betty mositure? They taste fine. But the texture is off.
Hey Jennfier, my guess is that the swaps you made to the muffins made the texture a bit off. Baking is very precise, so even the littlest adjustments can make a big difference. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe! Thanks!
Made these today for after school treat- so good & the jam keeps them moist.
Thank you Jill!
Hey Tieghan! Its wet and wintery here in oz, perfect weather for baking. My daughter and I made these this afternoon. Delicious! Ate them just as you suggested, just perfect with a cuppa to warm our bellies! Love your recipes x
I am so happy to hear that! Thank you so much Kristy!
These look amazing! Any suggestions for swapping the dairy? The butter and milk I have swaps for, but I’m not sure what to use instead of the Greek yogurt.
HI! Use an equal amount of non-dairy milk for the yogurt. that should be fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made these today and they deflated after taking them out of the oven (and I had to bake them for a good 15 min longer!). I think that I batter might be too wet and need a little baking soda. Will try again since they are tasty 🙂
I hope they turn out amazing for you the next time Heather! Thank you!
Honey and strawberry, what a delicious blend of flavors! I’ll sure make these over the weekend.
I hope you love these Kelly!