Can I use different types of berries?

Absolutely, yes you can. While strawberries are wonderful, this recipe works well with other berries too. Feel free to swap in blueberries, raspberries, or blackberries. Just keep the total amount of fresh fruit and jam about the same as the recipe calls for.

What if I don't have buttermilk?

You can use regular whole milk instead. The recipe lists whole milk as an alternative. Buttermilk does add a bit more tenderness and a slight tang, but whole milk will still result in delicious muffins.

How should I store these muffins?

Once they are completely cooled, store them in an airtight container. They will keep well at room temperature for up to three days. For longer storage, you can keep them in the refrigerator for up to a week or freeze them for several months.

Can I use frozen strawberries?

Yes, you can use frozen strawberries if fresh ones aren't available. Make sure to thaw them first and drain away any excess liquid before dicing them and mixing them with the jam. This prevents adding too much moisture to the batter.

Why use both fresh strawberries and jam?

Using both gives the muffins a deeper, more complex strawberry flavor. The fresh berries provide texture and bright taste, while the jam adds intense sweetness and concentrated berry essence throughout the crumb. It is the secret to truly flavorful muffins.

Can I skip the whole wheat flour?

Yes, if you prefer, you can use all all-purpose white flour instead of the mix. Using only white flour might result in a slightly different texture, possibly a bit lighter, but the muffins will still be delicious. The combination just gives a nice balance.

Do I need to use Greek yogurt?

Plain Greek yogurt adds moisture and helps create a tender crumb in the muffins. You could likely substitute with another thick plain yogurt, but Greek yogurt is recommended for the best texture results in this recipe.

The Best Strawberry Muffins (Easy & Moist Recipe)

Description

These Honey Strawberry Muffins are incredibly moist, packed with fresh strawberries, and sweetened naturally with runny honey! They are perfectly fluffy and truly irresistible, making them the ideal treat for breakfast or a snack!

Ingredients

For the Muffins

½ cup (120 grams) salted butter, melted and slightly cooled
½ cup (170 grams) runny honey
2 teaspoons (10 ml) vanilla extract
1 cup (240 ml) whole milk or buttermilk
½ cup (120 grams) plain greek yogurt
2 large eggs
1 ½ cups (190 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
2 teaspoons (8 grams) baking powder
½ teaspoon (2.5 grams) baking soda

For the Strawberry Swirl

1 cup (160 grams) fresh strawberries, finely diced
½ cup (160 grams) high quality strawberry jam
2 teaspoons (4 grams) lemon zest

Instructions

For the Muffins

Preheat your oven to 350 degrees F (175 degrees C). Lightly coat 18 cups of a muffin pan with nonstick cooking spray or line with paper liners.
In a large bowl, whisk together the melted butter, honey, vanilla, milk or buttermilk, greek yogurt, and eggs until the mixture is smooth and well combined.
Add the all-purpose flour, whole wheat flour, baking powder, and baking soda to the wet ingredients. Mix gently until the dry ingredients are just incorporated. Do not overmix the batter.
In a separate small bowl, combine the diced fresh strawberries, strawberry jam, and lemon zest. Stir them together until well mixed.
Gently fold the strawberry and jam mixture into the muffin batter. Swirl it in carefully to distribute the berries without overmixing. You want to see pockets of berries throughout.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the filled muffin pan into the preheated oven. Bake for 25 to 30 minutes.
Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean when they are ready.
Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.

Notes

Serving: Enjoy these muffins warm directly from the oven or at room temperature. A little smear of butter on a warm muffin is delicious.

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze cooled muffins for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 195 kcal
Sugar: 16g
Sodium: 100mg
Fat: 7g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg