Whole Wheat Strawberry Muffins

Whole Wheat Strawberry Muffins

Yeah. I’m still into the berries.  

They’re getting better with each passing week!

These muffins are adapted from Smitten Kitchen’s Whole Wheat Apple Muffins. These aren’t your typical whole wheat muffins. I used King Arthur Flour’s White Whole Wheat Flour, which makes for a more delicate crumb. Also, the addition of buttermilk helps to lighten these up. They’re spicy from the spices and sweet from the strawberries. They’re adaptable, so feel free to add your favorite berry!

On a TOTALLY unrelated note, John and I are going back to Italy TODAY! (I seem to keep finding a way to insert this tidbit into any conversation, probably not so subtly just like this time.) We got married in Lezzeno, a small town right on the lake. It’s only a few miles from Bellagio. We are going back this year, just John and me. We really want to be able to take the time to explore the area a bit more from a more relaxed pace. We are so looking forward to enjoying Lake Como, the surrounding towns, the sunshine, the people, THE FOOD! I’ll be sure to include some bits about our trip in future posts!

In the meantime, enjoy these summery muffins!

Whole Wheat Strawberry Muffins
Prep time
Cook time
Total time
These whole wheat muffins get their soft and fluffy texture from both white whole wheat flour and buttermilk. The strawberries add just the right amount of sweetness, while not sweet enough that you couldn't justify having one for breakfast!
Serves: 16
  • 1 cup white whole wheat flour (130g)
  • 1 cup all purpose flour (125g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon ginger
  • ½ cup butter, room temperature
  • ½ cup brown sugar (100g)
  • ¼ cup granulated sugar (50g)
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup buttermilk, room temp
  • 2 cups strawberries, hulled and diced
  1. Preheat the oven to 450 degrees. (Do it. Don’t be afraid of this.)
  2. In a small bowl, combine all of the dry ingredients and set aside.
  3. In a medium, bowl beat together the butter, brown sugar, and granulated sugar until light and flight, 2-3 minutes. Add the egg and vanilla and beat for an additional minute, just until combined.
  4. Using a spoon or rubber spatula to stir, add ⅓ of the dry ingredients to the butter and sugar mixture. Stir just until combined, and you’ll still see some white streaks. (It is critical not to over mix at this point or else you’ll have dense muffins.) Add half of the buttermilk. Add another ⅓ of the flour mixture and then the rest of the buttermilk.
  5. Stir the strawberries into the remaining flour to coat, and then add this to the muffins. (This will prevent the strawberries from sinking.)
  6. Using a cookie scoop or two spoons, fill lined muffin tins ¾ of the way full.
  7. Bake at 450 degrees for 10 min.
  8. Turn down to 400 degrees and bake an additional 3-6 minutes. (Mine were 4 minutes)
  9. Let cool in pan for 1-2 minutes. Using a knife to lift up the edge of the muffin, remove the muffins from the ban. Let cool.
  10. Adapted from Smitten Kitchen



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