Strawberry Breakfast Muffins - Whole Wheat and Honey

These muffins take one bowl and about 45 minutes, start to finish. No mixer, no creaming butter, no second bowl for the dry stuff. You whisk the wet ingredients, fold in the flour, and scoop.

The batter holds a full cup of diced fresh strawberries, and honey plus Greek yogurt keep the crumb soft instead of dry. Whole wheat flour gives them a little nuttiness, which plays well against the tart fruit.

They bake at 375°F for 20 to 25 minutes. That's a real breakfast muffin, not a cupcake in disguise, so expect something tender and lightly sweet rather than dessert-sweet.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 375°F and let it come fully up to temperature. Grease every well of a muffin tin with coconut oil, including the rims.

2. Whisk the wet mix

In a large bowl, whisk the eggs, Greek yogurt, honey, coconut oil, and diced strawberries until smooth. The strawberries will break up a little, and that's fine.

3. Fold in the dry

Add the whole wheat flour, baking powder, and salt. Fold with a rubber spatula until the dry ingredients just disappear. Stop there. Overmixing makes the muffins tough.

4. Scoop into the tin

Use a medium ice cream scoop to drop one scoop of batter into each well. The wells should be about three-quarters full.

5. Bake

Bake for 20 to 25 minutes. They're done when a toothpick in the center comes out clean and the tops spring back when you press one gently.

6. Cool

Let them sit in the tin for 5 minutes, then lift them out onto a rack. Serve warm, or cool completely before storing.

How to Store Strawberry Breakfast Muffins

Tips & Tricks

• Pat the diced strawberries dry before they go in. Extra juice is the most common reason these muffins come out gummy.
• Let the melted coconut oil cool slightly before it hits the eggs, or you'll get little cooked specks in the batter.
• Fold, don't stir, once the flour goes in. Stop the moment you can't see dry flour, even if the batter looks a bit lumpy.
• A medium ice cream scoop gives you even muffins and keeps the berries from piling up in one spot.
• Grease the tin well, including the top edges. Honey in the batter makes these stick more than a butter-heavy muffin would.

Variations

Blueberry version

swap the strawberries for 1 cup of blueberries and keep everything else the same.

Lemon note

add 1 teaspoon of lemon zest with the wet ingredients for a brighter edge against the honey.

Extra crunch

sprinkle a pinch of rolled oats on top before baking for a little texture on the crust.

Frequently Asked Questions

Strawberry Breakfast Muffins – Whole Wheat and Honey

Tender whole wheat muffins full of fresh diced strawberries, sweetened with honey and Greek yogurt. One bowl, 375°F, and ready in about 45 minutes.

15 minPrep time25 minCook time45 minTotal6Servings

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Ingredients

• 1 cup whole wheat flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup strawberry (diced)
• 2 eggs (room temperature)
• ⅓ cup honey
• ½ cup greek yogurt (room temperature)
• 3 tablespoons coconut oil (melted, plus more for greasing)

Instructions

1. 1Heat the oven — Set the oven to 375°F and let it come fully up to temperature. Grease every well of a muffin tin with coconut oil, including the rims.
2. 2Whisk the wet mix — In a large bowl, whisk the eggs, Greek yogurt, honey, coconut oil, and diced strawberries until smooth. The strawberries will break up a little, and that's fine.
3. 3Fold in the dry — Add the whole wheat flour, baking powder, and salt. Fold with a rubber spatula until the dry ingredients just disappear. Stop there. Overmixing makes the muffins tough.
4. 4Scoop into the tin — Use a medium ice cream scoop to drop one scoop of batter into each well. The wells should be about three-quarters full.
5. 5Bake — Bake for 20 to 25 minutes. They're done when a toothpick in the center comes out clean and the tops spring back when you press one gently.
6. 6Cool — Let them sit in the tin for 5 minutes, then lift them out onto a rack. Serve warm, or cool completely before storing.

Cook's note: If your muffins sank in the middle, the batter was probably too wet or the oven wasn't fully hot when they went in. Next time dry the berries well, preheat fully, and check with a toothpick at 20 minutes rather than trusting the timer alone.

Servings: 6

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes25 minutes45 minutes