Strawberry Whole Wheat Muffins

By Holly Giles | Recipes

strawberry muffins

As an Amazon Associate, I may earn commissions from qualifying purchases from

Strawberry Whole Wheat Muffins

Whole wheat strawberry muffins are a great way to use fresh, frozen, or dried strawberries. I love making these in batches to freeze for later use. These strawberry muffins also make great gifts for a last-minute treat to take to a gathering. My boys can eat the entire dozen in one morning. If you have hungry teens like me, throwing some in the freezer before they find them is best!

Many people don’t like using fresh fruit like strawberries in cooking bread and muffins because of the moisture. Once you get the correct ratio, you will have success every time. When using frozen strawberries, squeezing excess juice after thawing can help with too much moisture. I live in Florida, and you would be surprised how much the humidity can affect cooking bread and muffins.


What are the ingredients for strawberry muffins?

1 cup whole wheat pastry flour or whole wheat flour

1 cup of all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 large egg

1 cup of sugar

1/3 cup vegetable oil

1 cup sour cream

1/4 cup milk

2 cups diced fresh strawberries

Preheat the oven to 350°F. Line muffin pans with paper liners, generously grease pans with softened butter, or coat with non-stick cooking spray.

Strawberry muffin recipe

Whisk together the flour, baking powder, and salt in a medium bowl. Next, mix egg and sugar in a large bowl until thick and well-blended. Gradually stir in the oil until blended, then blend in the sour cream. Slowly mix half of the flour mixture into the wet ingredients, blend in milk, and then stir in the remaining flour mixture until just combined. (Add a splash more milk if batter is too thick, but be careful not to add too much!) Finally, gently fold 1½ cups of diced strawberries into the batter.

See also – Blueberry muffins

Evenly divide the batter between about 15 muffin cups. Sprinkle tops of muffins with remaining ½ cup diced strawberries and, if desired, sparkling sugar. Bake for 20 to 25 minutes or until muffins are light golden brown and a toothpick inserted in the center comes out clean. Allow muffins to cool in pans for a couple of minutes before removing them to a cooling rack to cool completely.

Picking strawberries

Going to a U-pick farm and picking your strawberries can be part of investing in your food. Having a role in where your food comes from can be as simple as buying a flat of strawberries directly from the farmer who grew them. It can even make your muffins taste just a bit sweeter, considering how all the ingredients came together.



About the Author

Holly Giles is a wife, mother, and storyteller. As an author and Florida Master Naturalist, she writes about heritage homemaking skills, motherhood, and why Florida offers the best hidden natural gems to explore as a family.