The long-awaited strawberries are finally ripening in the garden, which means that for the first time this year, I’ve baked something using these delicious fruits. Light, whole-wheat muffins packed with fresh, seasonal strawberries have made their way to our table. A quick, straightforward recipe made with easily accessible ingredients—isn't that the perfect solution? These strawberry muffins are ideal as a daytime snack or a sweet addition to a barbecue.
What’s your favorite strawberry recipe? I honestly can’t choose just one best – I simply add strawberries everywhere I possibly can! 🙂 The season is so short, you really have to make the absolute most of it.
Fruit muffins are incredibly simple to make. They’re probably one of the easiest baked goods out there, and they turn out perfect every single time. The recipe pretty much comes down to just combining the dry and wet ingredients, and best of all, you don’t even need a mixer. It’s a wonderful recipe to make with little helpers.
Strawberry muffins - tips
- You don’t like strawberries (is that even possible)? Do you have other fruits on hand? No problem! Most of fresh fruits will work just fine in this recipe. Use raspberries, blueberries or currants instead.
- Feel free to serve your muffins with icing or sprinkled with powder sugar. Without any toppings they are also delicious and certainly less caloric. The choice is yours.
If you like wholemeal sweets, I have additional recipes up my sleeve that you might want to try out. How about simple carrot cupcakes or rustic pear tart? Try it out and you won't regret it!
Strawberry muffins
Ingredients
- 125 g wholemeal wheat flour
- 125 g wheat flour
- 200 ml milk
- 80 ml oil
- 150 g strawberries
- 100 g sugar
- 2 eggs
- 1 tsp baking powder
Instructions
- Preheat the oven to 180°C.
- Wash the strawberries, remove the stalks, and then cut them into smaller pieces.
- In a bowl, combine the dry ingredients (flour, sugar and baking powder).
- In a separate bowl, mix the wet ingredients (milk, oil, eggs) briefly using a kitchen whisk or a mixer. Add the dry ingredients and mix. Finally, fold in the chopped strawberries.
- Line a muffin tin with paper liners, and fill each one with the prepared batter to about ⅔ capacity.
- Bake your muffins for about 20-25 minutes or until dry toothpick. Enjoy!
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