Strawberry Cream Muffins

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I’m not sure I’ve ever been so muffin-focused before.  Thanks for putting up with all the muffin talk this week!  I just love how many great varieties of muffins there are, and what great breakfasts and snacks they make.  This Strawberry Cream Muffin is so delicious, you’ll feel like you’re eating dessert.

Strawberry Cream Muffins

1 3/4 cups whole wheat flour
1/2 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup coconut oil or butter, melted
1 egg
1 cup sour cream
1 cup chopped fresh or frozen strawberries

Stir together flour, sucanat, baking powder, and salt.  Add oil, egg, and sour cream, mixing well.  Fold in strawberries.  Scoop batter into 12 well greased or paper-lined muffin cups.  Bake in a 375° oven for 18-20 minutes or until lightly browned.

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Don’t forget to mix up the batter and freeze it to make your muffin baking/dish washing life easier!  (You knew I was going to say that didn’t you?)

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Comments

  1. Jamie says

    Going to try these right now! Hubby got called in to work late tonight and I’m trying to stay up and wait for him. These look awesome!

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  2. Kristin says

    I have 2 lbs of fresh picked raspberries I just put away in my freezer….I’m gonna substitute the strawberries in this recipe with the raspberries and I think it will be yummy too! Thank you for this recipe! I will be baking these for breakfast this weekend!

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  3. Kristin says

    I forgot to ask my question in my previous post….sorry! If I substitute honey for sugar or sucanat, do I need to cut down on the sour cream or melted butter? Thanks!!

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    Laura Reply:

    Just go a little less on sour cream and you should be fine. :)

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  4. Debbie says

    In the instructions it says, “add oil, egg, and milk.” I assume that should be sour cream instead of milk?

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    Laura Reply:

    Oops, yes I need to edit that. I changed my recipe idea mid-writing. :)

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  5. Laura M says

    These were tasty this morning. Thanks for the recipe! I like the idea of using sour cream instead of milk. I actually used plain yogurt because we had it on hand. Very moist! We will be making again. Thanks!

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  6. Laura M says

    These were tasty this morning. Thanks for the recipe! I like the idea of using sour cream instead of milk. I actually used plain yogurt because we had it on hand. Very moist! We will be making again. Thanks!

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  7. Charity says

    We are just about to make these. I love your recipes. They are so simple and I nearly always have everything on hand!

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  8. Kathy says

    Your comment, “you’ll feel like you’re eating dessert,” made me chuckle. We have an on-going conversation at our house about why we can make essentially the same thing, and if we call it a cupcake it’s a dessert, but if we call it a muffin it’s okay for breakfast. Same thing with cake/coffee cake. So what’s the difference? With some recipes I would say there is less sugar for the “breakfast” items, but that’s definitely not always true.

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  9. Phyllis says

    New song for Laura (to tune of “Muffin Man”):

    “Oh, do you know the Muffin Mom,
    The Muffin Mom, the Muffin Mom?
    Oh, do you know the Muffin Mom?
    She lives just down the street!”

    (Or adapt last 4 words to taste!)

    :-)

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    Laura Reply:

    Perfect song for this week! :)

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  10. Gretchen Mosetter says

    We are a dairy free family… do you think I could substitute oil for the butter and almond or coconut milk for the sour cream? Thanks! Looks yummy!! :)

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    Laura Reply:

    Yes, I think that would work just fine. :)

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  11. Cindy says

    When you make muffins, do you often double/triple/quadruple your recipes? Does the liquid measure stay the same? I’ve read it can be hard to multiply some recipes due to that factor…

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    Laura Reply:

    I usually double the recipes, and I double it straight across without adapting the liquids in any way. :)

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  12. Cindy says

    Another question – if I use frozen strawberries, should I defrost them first (enough to chop up, or ALL the way?). Just curious if it would affect baking time, if they were still somewhat frozen…

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    Laura Reply:

    You can defrost them just enough to chop them.

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  13. Joy Hall says

    If I use unbleached white flour for this recipe, do I have to adjust the recipe any?

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    Laura Reply:

    I think you’ll be able to follow the recipe as is. Maybe start with a little less sour cream because whole wheat flour tends to need more liquid than white.

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  14. Rebekah Renee says

    Laura, I just recently made banana bread and instead I used the batter and made mini muffins instead of bread. They were yummy

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  15. Cindy says

    I made these in the last couple of hours. Mine rose beautifully, but after cooling, they fell in the middle. I only baked 18 min (and my tester came out clean) but I think I’ll try 19 min next time. I used an egg substitute, so I’m not worried about my family getting sick from “underbaked” muffins. They were VERY moist, to the point that my husband agreed they were a bit underdone. However, I also used frozen strawberries – I defrosted them in the microwave for about 15 seconds, then chopped them up. Some of the extra “moist” in the muffin was probably from the strawberries finishing defrosting while baking. I also used homemade yogurt (not strained, so more the consistency of non-Greek) instead of sour cream. We all enjoyed the flavor, so I’ll just bake an extra minute next time, and hopefully all will be well. I also only did one batch, just in case we didn’t care for them.

    When I made the chocolate chocolate chip muffins, we thought they needed a little more sugar (I probably reduced it from the recipe, as I usually do, just a little), so I was glad I didn’t make double or triple of the recipe.

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  16. Teresa says

    Question; Could you use almond flour as the sub. for whole wheat?

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    Laura Reply:

    I think so, but I’m not sure it’s a one-for-one substitution. I have played with almond flour some, but not enough to know how it converts for each recipe. :)

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  17. ellen says

    I have been looking for a strawberry muffin recipe. Made these last night, and I don’t think they turned out right. ughhhh.. I only had white flour, and used regular white sugar, and used margarine,(didn’t have butter, and have never tried coconut oil) wonder if this was the reason these didn’t turn out right….. UGHHH.

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  18. Erin says

    Yumm! I made these last night. I have a different strawberry muffin recipe that uses oats that you blend to make oat flour. I like the added nutrition with the oats so I used my homemade oat flour instead of the wheat flour. I also used honey and coconut oil and fresh strawberries. I kept all the measurements the same and they came out so moist and tasted Awesome. Thank you! This will be a staple for us so i will have to try your freezing method.

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  19. Kristin says

    Just made these muffins with my daughter and they were delicious! I thought about substituting whole milk yogurt for the sour cream, but wondered if the muffins would have the same creaminess. I used white whole wheat flour and was pleasantly surprised to see how light in color they came out. They will be a perfect nut free snack to bring to preschool this fall. I find preschoolers who usually eat refined white flour to be a little skeptical of whole wheat.

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    Cindy Reply:

    Kristin, thanks for the idea of preschool snacks – in fact, they would be a good idea for kindergarten snacks too.

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  20. Cindy says

    I shared this recipe with a friend, but when I came on here to find it, your search engine didn’t find it (at least it wasn’t in the top page worth of finds). I had to go through your home page and keep scrolling down until I found it.

    Wonder why that happened?

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  21. Joy says

    I made these for breakfast on Father’s Day & served them topped with whipped cream & blueberries. We drank milk with them. Yummmmmy! I think I found another “family favorite” recipe. I want to make this with other berries too.

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