Strawberry Muffins
Picky eater friendly, lightly sweetened strawberry muffins
Servings: 12 muffins
Ingredients
- ¾ cup whole milk
- 2 large eggs room temperature
- ⅓ cup honey
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- 1-½ cups white whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp lemon zest
- 1-½ cups whole frozen strawberries
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line muffin tin with silicone cupcake liners, or spray with nonstick cooking spray.
- In a large bowl, whisk together milk, eggs, honey, melted butter, and vanilla extract.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently stir dry ingredients into wet ingredients, being careful not to overmix.
- Defrost frozen strawberries according to package directions (mine said to use microwave defrost setting for 1 minute). Then mash the strawberries well. I roughly chopped them with a large chef’s knife, then used the side of the knife to smush them down and mash. A fork may work too. I’m looking to avoid any chunks, but I didn’t like the result of pureed berries, mashed had a better overall muffin texture in my recipe testing.
- Gently fold in the mashed berries and lemon zest into the batter. I tried to not mix completely so it wouldn’t all turn pink.
- Scoop into muffin liners, filling almost to the top.
- Bake muffins for 14-17 minutes for regular muffins; 11-13 minutes for mini muffins. Let cool completely before serving.
- Store in an airtight container in the fridge for 2-3 days or wrap and freeze for up to two months
Video
Notes
These muffins can be made dairy-free with an alternative milk. I recommend using soy milk as it has the most similar fat/nutritional content to whole milk and will bake the most similarly in this recipe!
Nutrition
Calories: 140kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Sodium: 67mg | Sugar: 10g