Strawberry Muffins

Strawberry Whole Wheat Muffin in brown tulip liner.

5 from 2 ratings

These wholesome Strawberry Muffins are packed with fresh strawberries, whole wheat, chia seeds, and lemon. Hearty, filling and bursting with flavor! Ready in under 35 minutes!

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Chef Lindsey

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour for batter
2 teaspoons all-purpose flour for strawberries
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups strawberries chopped and tossed in 2 teaspoons flour
1 egg slightly beaten
1 cup buttermilk
½ cup oil
1 teaspoon freshly grated lemon peel 1 extra large lemon
2 teaspoons lemon juice freshly squeezed
2 tablespoons chia seeds

US Customary - Metric

Instructions

Preheat the oven to 400°F and spray 12 muffin tins with nonstick cooking spray or line with cupcake liners.
Slice strawberries.
In a large mixing bowl, combine flours, salt, baking soda, baking powder, and chia seeds. Stir with a whisk or fork until the chia seeds are evenly distributed. Set aside.
Mix together sugar, lemon peel and lemon juice. Stir in the oil, eggs and buttermilk until just combined.
Add buttermilk mixture to the dry mixture and stir gently until just combined and a few lumps remain.
Add the strawberries and gently fold into the batter. Two or three folds should do it!
Pour or scoop into prepared tins. Fill the cups all the way to the top to ensure you get nice tall muffins.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out with only a few clinging crumbs or they spring back lightly to the touch.

Notes

Yield: 12 muffins

Presentation – Use tulip liners like I do in these photos for tall, bakery-style muffins.

Variations – Add different spices, chocolate chips, nuts or dried fruits!

Storage – Store at room temperature for 3 days, in the refrigerator for a week or frozen for up to 3 months.

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