Honey Strawberry Muffins.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Honey Strawberry Muffins
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: easy muffin recipe, fruit muffin, quick recipe
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.
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.
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Family Trip To San Diego.
I can’t wait to try this. I really love fresh fruit and yogurt so I’m super excited to try this!!
Thank you Shaila!
I’m so excited to try this recipe out!! I LOVE Fresh Berries, Fruit and Greek yogurt so I’m ecstatic to give this a whirl. Also want to try so many other Fruit combos. I can see this bearing served for Breakfast, a Light Lunch or even a slice for Snack Time. Needless to say I’m super stoked to give this a try!!
I hope you love this Shaila! Let me know how it turns out for you ? Thanks!
These is going to be on our table this weekend! They look amazing. What is “runny honey?” We raise bee’s and will use fresh honey, but it’s pretty thick!
Hi Brenda! What I mean by that is just thinner honey.. one that can be poured easily! I hope you love this recipe!
Why do blueberries always get the spotlight in muffins?! These look AMAZING 🙂 Love summer fresh strawberries!
Thank you Brittany!! So glad you like these!
I wish you enjoy your vacation ! In the meantime, I will enjoy these beauties 🙂
Thank you! I hope you love these muffins!
Love these — I want to make a batch to have for breakfast all week. Love the fresh strawberries plus the jam! Sometimes fruit muffins are kind of dry, so I think that’s a great fix. Excited to try!
I hope you love these and they turn out amazing for you Carissa! Thank you!
I need to follow a glutin free, lactose free, low sugar (stevia is best) diet so these look amazing & was wondering if the recipe could be modified? Thks Sandy
Hi Sandra! I am sure using stevia in place of the honey will be fine. For the dairy, try using dairy free milk in place of the yogurt and buttermilk. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I was thinking about making muffins today, and these look perfect and yummy. I have all the needed ingredients right here. Thanks
Perfect! I hope you love these Joyce!!
I can only agree with Britanny, finally a muffin with fresh STRAWBERRIES, yay!
Thank you Jenny!
I am going to try these. They sound and look delishous. My question is can I use a Mini Muffin Pan, and make a batch of Mini Muffins?
HI! I am sure mini muffins will be great! I would bake 15 minutes or so. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Just made these today! They are so yummy! I didn’t have buttermilk so I did a cup of whole milk with a tablespoon of white vinegar. I baked them for 25 mins but they were still gooey in the middle and collapsed when then cooled. Good thing is, they still taste amazing! haha! In the future, if i use the same substitute in the future should I add some baking soda? I’m still learning all the tricks of baking. Thank you for your help!!!
Hi Claire! I am thinking it was the buttermilk sub that affected the recipe. I would just use regular milk next time, and yes to the baking soda. Sorry for any trouble. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
What would your recommendation to bake with frozen strawberries instead Substitute in the same amounts as frozen and toss in flour? Thaw and toss in cornstarch?
Hi Sarah! I would leave the berries frozen and add when directed in the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
When I was young my friends mom made delicious strawberry muffins. I can’t wait to make these!!!
I hope you love this!
Will blueberries work in this recipe
Thanks
Hi Dana! Yes, blueberries will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I go strawberry picking every year on Canada Day (July 1) so I can’t wait to try this recipe out!!
That sounds so amazing! I hope you love this recipe Eve!
Honey and strawberry, what a delicious blend of flavors! I’ll sure make these over the weekend.
I hope you love these Kelly!
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!
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! 🙂
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!
Made these today for after school treat- so good & the jam keeps them moist.
Thank you Jill!
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!
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!
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!
Another amazing recipe! It’s so good.
Thank you so much Catherine!
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?
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!
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!
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!
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simply very sweet muffins,though it has a lot sugar in it.
Thank you!
HI Tieghan, I was very excited to make them they look very delicious. I was low on honey so they didn’t turn out as sweet as I was hoping. I only had 1/4 cup honey instead of 1/2 cup. In the future if that happens in the future what would you use to substitute?? Great flavor and I look forward to making again thank you!!
Hey Mike! I would try replacing the honey with maple syrup, if you don’t have that, then I would try brown sugar or granulated sugar in equal amounts. Please let me know if you have any other questions. Hope you love this recipe! Thanks!
Hey! I’m making these tomorrow! Do you have the calorie count, fat content etc? Need to know for my elderly grandma! Thx
Hi Bree! I am so sorry but I do not! I am working on adding that to my blog, though! I hope you love these!
I was really nervous to make these because of all the reviews that they were too moist, collapsed, or took forever to cook. I was making them to bring to a friend so I wanted them to be perfect! I ended up using coconut palm sugar instead of honey, and only 2/3 cup of milk. I also used 1 cup of quinoa flour in place of the whole wheat flour. My pregnancy brain forgot the baking soda and baking powder, so the texture was off anyway…but they definitely weren’t overly moist 🙂
Hi Sara! I am glad you still enjoyed these muffins! I hope your pregnancy is going well!
Lovely photos as always. Made the muffins – they turned out great. I did not have any problems with them being too runny, I was concerned after reading some reviews, but they were fine.I will make it again with blueberry jam and blueberries. Thank you!
Thank you so much!
Holy moly!!! I rarely bake so have a feather in my hat after making these on Father’s Day!!! Not to sweet or heavy! Just perfect.
Thank you Lisa! I am so glad you loved this!
I made these today and liked them! I didn’t have an issue with gummy centers, but a little bit with gummy bottoms because most of the strawberries sunk to the bottom (which is common when using fresh fruit.) The issue with gummy centers may be because the muffin cups are overfilled. I used a 1/4 measure and filled the muffin cups about 3/4 of the way full, and they were cooked completely (tested with a clean fork through the center) in 25 minutes. I have overfilled muffin cups before making cupcakes because I love the puffy tops, but a different cooking method is needed to get the puffy tops (I believe it’s a blast of high heat and then reduce to a lower heat–Sally’s Baking Addiction website discusses it.) So my advice is, if you liked the taste–try filling the muffin cups at a max of 1/4 cup. Resist the urge to make them bigger! I thought these had a decent flavor–not super sweet but little pockets of strawberries and jam! I don’t know that I would make them again because I like cakier muffins, but this was still very easy to try out.
Note: even though I used the 1/4 measure, the muffins still sunk a bit in the middle afterwards, probably due to the fresh fruit.
Hi Meredith! I am sorry to hear these did not turn out well for you, but I am glad you still liked them! I hope you enjoy some other muffin recipes on my blog!
I just discovered my love for strawberry muffins with the Food Network’s strawberry rhubarb muffins so these sound amazing! I love that you doubled up the strawberry flavor with the strawberry jam! Yum!
I’m also excited to cook and bake with all the produce this summer! I’m most excited to see all my extended family at our annual beach week though 🙂
Thank you! I am so excited for the summer produce it will be amazing! I hope you have a great time with your family!
Smelled divine in the oven and tasted more divine. I own just one muffin pan so I made half the recipe. Used cherry preserves. Used coconut oil to grease pan. Came out perfect. Please don’t skip the butter!
Thank you so much! I am so glad you loved this recipe!
just tried making these and unfortunately mine turned out as others suggested: the collapsed and gooey-insides :/
my batter didn’t look as “rough” as yours in the photo as well. it looked much more liquidy.
i used 2 1/2 cups and 1 tablespoon all purpose flour instead of your mix of flour because i couldn’t get hold of whole wheat flour. and i also used skimmed milk instead of full milk. but i also added some cream to make that “richer”.
could the flour be the reason why this is gooey?
thanks for the recipe though!
HI! So I think the muffins collapsed and where gooey due to the changes you made within the recipe. The addition of the cream most likely caused the muffins to collapse and be gooey since it’s heavy and additional moisture added into the muffins. Does that make sense? Please let me know if you have any other questions. Hope this has helped! Thanks so much! x Tieghan
another guess why it’s gooey is maybe i diced my strawberry smaller than it should? not to the point like chopped… but definitely smaller than how you did it.
The muffins tastes good but as many others have experienced, my muffins were gooey in the middle and did not set up.
HI Anne, did you change anything about the recipe? It’s hard to say what might haven happened without knowing how you made the recipe. Regardless, sorry for any trouble. Thanks so much! x Tieghan
Can these muffins be made wih yummy Colorado peaches and peach jam?
Yes, I am sure that will be so delicious! Just use equal amounts. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I love muffins, I really love muffines oh my god oh my god i get the whole procedure to cook it thanks.
I hope you try these! Thank you Catti!
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Thanks! xTieghan
Just made these muffins with my daughter and they are delicious, turned out perfectly moist yet fully baked. We baked for 30 minutes, I love the tartness from the greek yogurt and the zest of the lemon. I look forward to making more of your recipes.
Thank you Susan! I hope you love all the other recipes you try! xTieghan
Sorry, but I made these today and they didn’t look anything like your picture. I should have put some jam on top before baking, so it would be visible. The taste was just ok, but I don’t think it was bursting with fruit flavor or worth all the trouble chopping up the strawberries to make these.
Hi! I am sorry to hear that! Are there any questions I could help you with? Also, did you follow the recipe exactly? Please let me know! xTieghan
Hi! Can’t wait to try this- but was wondering if i can use Greek style natural yoghurt instead? WIll it make a difference?
HI! Greek yogurt will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have had these on my list to make for a while and I just made them today. They were amazing! All of my favorite flavors! Thanks for another awesome recipe.
Thank you os much Jessica! xTieghan
Hi Tieghan!
I’m wondering if these muffins freeze well? Looking forward to trying this recipe!
Hi Kelly! Yes, these muffins freeze wonderfully in a freezer safe container. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
These look amazing! Can I substitute the whole wheat flour for all purpose? Or would it change it too much?
HI! I am sure that will work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made these tonight and like everyone else mentioned and I failed to read the comments prior, the muffins completely collapsed and I followed the reciped word for word but uses milk instead of buttermilk (which was listed as an option anyways)
I rolled the jam into the batter with the stawberrys and they don’t look even close to as nice as hers, I even put halfed raspberries on the top of the muffins and swirled some hot jam and they still didn’t look pretty.
I cooked for the 30 minutes and they look to be over done on the top? Very very gooy and moist on the inside almost seems they’re not cooked all the way but I think that’s because of the yogurt and fresh stawberrys, very fresh yummy taste regardless of the gooyness
Overall I just wished they would rise and look as nice as the photos, I added more baking powder and soda to my left over batch to see if that might help? I’ll post again if it does
Below are photos of before and after so people can see how they turned out.
https://imgur.com/a/KroCEWP
Hi Jessica! I am sorry for all of the trouble. I hope the next batch turns out well for you! If not, I would love to help! xTieghan
The grocery stores are all out of whole wheat flour so could I replace that with coconut or almond flour? Wondering if I could combine that with white flour. Thanks!
Hi Camila,
I haven’t tested this, but I would recommend a combo if possible! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have whole wheat flour, can I just use all purpose?
Hi Jennifer! Yes that should work great! I hope you love this recipe! xTieghan
Can I substitute regular flour?
Hi Linda! Yes that will work fine! I hope you love this recipe! xTieghan
Can I use a cup of corn flour instead of a cup of whole wheat?
Hi Rae,
I have not tested this recipe with corn flour, but I think it would be an okay substitute. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made these and they turned out great! I substituted sour cream for the greek yogurt (I didn’t have any in the house), and was a little low on the strawberry jam, but it didn’t seem to hurt the recipe except that they are perhaps a bit less “jammy.” I love the combo of the ww flour with the ap .. it gives the muffins just a bit more “chew” and heartiness than your average cake-y muffin. Also, the light sweetness from the honey is perfect. Thanks for the consistently lovely recipes!
Hi Leslie! Thank you so much for trying this! I am really glad this turned out so well for you! xTieghan
Hi! I had a fail like everyone else where my center turned out gooey. I wanted to give this recipe another try, like many others too I didn’t have buttermilk. But, I did have heavy whipping cream! I did 1/2 heavy whipping cream, 1/2 whole milk. This time I whipped all the wet ingredients which made the dough more thick. I think the first time my main issue was the butter was too warm/runny. Thanks for the recipe, it was great!
I am really glad this turned out so well for you, Sarah! Thank you! xTieghan
These came together quickly and are so delicious! Just the right amount of sweet. Will be making these again and again. I’d love to try with blueberries and blueberry jam, too!
Thank you so much Janell! xTieghan
I have a ton of rhubarb from my garden. Could I replace the strawberries with rhubarb? 🙂
Hi Jess,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I substitute 2% milk ? That’s I have in at the moment.
Thanks
Hi Andrea,
Yes 2% milk will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks so good! Do you think I could substitute vanilla Greek yogurt instead of plain?
I swear, you are some sort of cooking genius! The minute you posted this on instagram this morning I ran out to get buttermilk and made the muffins. They’re amazing! My kids love you as much as I do too haha.
Aw you are too sweet! I am so glad you enjoyed this recipe, Tiffany! Thank you! xTieghan
I made these and they were delicious. Unfortunately they stick to the paper cups really badly. Is there a trick to using paper cups but not sticking?
Hi Jeenette,
So sorry about this! Try spraying the paper cups next time. Please let me know if you have any other questions! xTieghan
Delicious! Simple to make and tasty to eat. I didn’t have strawberry jam and used a triple berry jam. It was delicious. Great vehicle to use in season strawberries. Flavor was wonderful.
Thank you so much LoPresto! I am really glad this turned out so well for you! xTieghan
Very good!! Times being as they are right now, I couldn’t find whole wheat flour at the store. I used 2.5 cups of regular flour instead. Also, I used my own strawberry jam. Baking them for 30 minutes was fine! They came out great, despite all the mixed comments about this. Thank you! I love your recipes, and the photos are delicious, as well! Ha 😁
Whilst they tasted alright, I found that the fresh strawberries made the better really gooey.
Hi Sakina! I am sorry to hear that! Are there any questions I can help with? xTieghan
Made these this morning and they are wonderful! I love that the honey doesn’t make them too sweet but are sweet enough. Will definitely make these again and may try other fruits.
Thank you Paula! So happy to hear that! xTieghan
Is the whole-wheat flour self raising or plain (or “all purpose” as it’s called in the states)?
Hi Katie,
It is not self-rising. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use vanilla flavored Greek yogurt instead of plain Greek yogurt?
Hi Jennifer,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making these for breakfast this morning! Will post pics later!
I cannot wait to see! I hope you love these Barbie! xTieghan
I made these beauties this morning. So delicious! Perfectly sweet.
Thank you so much Michelle!! I am really glad you enjoyed this! xTieghan
I refrigerated the batter while the first batch baked because I only have one muffin pan, and that worked well. I could’ve swirled more jam in after I added batter to the pan, but they still turned out yummy!
Thank you Katie! I am really happy to hear that! xTieghan
I made your recipe for chocolate chip coffee cake muffins the other day. They were delicious !
I will be making them again. 👍
Thank you so much Sylvia!! xTieghan
Hi! I’ve recently switched to a dairy-free diet, and I’m curious how I can sub milk + yogurt. Would you recommend following same measurements using dairy alternatives? Thanks! These look soooo good!
Hi Jen,
I would recommend using an equal amount of dairy free yogurt and dairy free milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I usually make these with spelt flour and they turn out great
Love that! Thank you for trying these! xTieghan
Like most of the others, my cupcakes too completely sank in the middle and was gooey/sticky to liners :(. I usually blindly follow your recipes and so far everything have come out perfectly well. (banana chocolate coc bread being my favourite). The only change I did to your recipe was i cut the portions to exactly half due to my muffin size and use whole milk instead of butter milk. When I took from oven, it looked perfect and I was so happy. But after a while it was completely sunk the middle 🙁 Any idea what could be reason because I want to make this perfect.
Hi there! I am so sorry for the trouble! I think you should try omitting the yogurt or only using 1/4 cup yogurt. With the use of whole milk, the batter might have been too thin. If you omit the yogurt, I think that will help. Please let me know if you have any other questions. I hope you love the muffins! Thank you!! xTieghan
Ok these muffins are absolutely delicious!!!
I am so glad you enjoyed these!! Thank you Vanessa! xTieghan
Hi, just made these! so PRETTY and TASTY!
used vegan butter, oat milk, coconut yogurt and raspberry jam – worked great!
Was wondering – how do you recommend storing these at room temp over night so they stay fresh and don’t get soggy or dry?
Thanks a bunch!
Hey Hadas,
I am so glad you enjoyed the recipe! I like to store these in an airtight container on the counter. Please let me know if you have any other questions! xTieghan
These strawberry muffins are so good , made them this morning for breakfast, warm with extra strawberry jam and cream
Cheese , cup of black coffee @ 5:30 am . It’s going to be a great day
Thank you so much Lupe! xTieghan
Very good muffin but I personally need a little more sweetness – would a crumble on top work? Can I add something extra to batter? Or is it the whole wheat flour – should I go with all AP flour?
Hey Theresa,
Thanks so much for trying the recipe. I think adding a crumble to the top would be a great idea! Please let me know if you have any other questions! xTieghan
These were nice and moist. Nothing too spacial but a lovely quick muffin recipe.
Love that!! Thank you so much Adi! xTieghan
These muffins are absolutely incredible! My kids love them for breakfast or a snack. I keep them in the fridge and they are so good cold.
Love that! Thank you Jodi! xTieghan
We tried to make these this afternoon. We followed the steps and used a newer oven. Unfortunately, they were way way to wet and fell apart.
Hi Shannon! I am sorry about that! Is there anything that could have gone wrong? I would love to help! xTieghan
Muffins came out with no taste, unfortunately. I would’ve added more honey or jam. I followed the recipe exactly, just used normal flour instead of wheat, and used buttermilk substitute.
Hey Isabella,
Sorry you found these to be bland, please let me know how I can help for next time! xTieghan
Hi, I want to make these but do not have whole wheat flour. Can I do a straight substitution for all-purpose flour? Or different amount? Thanks!
Hey Bruna,
I would use an equal amount of whole wheat flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these today and they were super fruity, moist and delicious! Everyone loved them. Will be my go to muffin recipe from now on and am looking forward to trying them with fresh figs and my homemade fig jam. Unlike some commenters I baked mine for the time specified and they came out perfect and did not sink. I like my muffins fruity rather than just all cake so this recipe suits me perfectly. Thank you!
Hey Pauline,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
Soggy and deflated. No substitutions either.
Hey Sarah,
So sorry you had issues here, it is a little difficult to say what could have gone wrong with just the “soggy and deflated” statement. If you want to provide a little more info, I would be happy to help you problem solve and figure out what might have happened! xTieghan
Didn’t come out the way that I hoped. They collapsed while cooling, the muffin stuck to the paper liner, the strawberries sunk to the bottom, and they definitely needed sugar or some sort of sweetener.
Hey there,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
If I don’t have yogurt, would I be able to just use more whole milk? Or is there any other substitute? Or could I just omit the yogurt? Thanks!
Hey Makenna,
You can use sour cream in place of the yogurt. I hope you love these muffins, please let me know if you give them a try! xTieghan
I just made these & they are amazing!!! I didn’t have quiet enough honey so I used pure maple syrup for the remainder, so good!
Will definitely make these again!!
Hey Lacey,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan
Made these this morning and they were so good! Substituted all purpose flour for the whole-wheat flour and normal yogurt instead of greek (Just didn’t have whole-wheat flour and greek yogurt on hand) and they were wonderful! Thank you so much!
Hey Alexis,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan