I’d take these strawberry muffins over strawberry shortcake any day! They’re fluffy and full of fresh strawberry flavor, with a delightfully sweet crunch on top. I like these muffins more than the average muffin, since they’re made with 100 percent whole grains, including whole wheat flour and old fashioned oats. They’re also sweetened with maple syrup, which offers some extra flavor that complements the strawberries and oats.
Greek yogurt rounds them out with a light sour cream-like tang. What more could you want in a muffin?!
Watch How to Make Strawberry Muffins
The oats give the muffins a more hearty texture, while contributing to the total amount of whole grains featured in this recipe. I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes. Sprinkle a couple of tablespoons of oats over the muffins before baking, too, if you’d like to add some polka dot-like visual interest (no sprinkles required).
Strawberry Muffin Tips
If you get lucky and your strawberries are pink and flavorful through the center, no need to hull them. If their insides are white and flavorless, remove that part with a paring knife before dicing. Use Greek yogurt, not regular yogurt—it produces a higher rise and more domed top. Any fat percentage will work. Sprinkle raw sugar on top of your muffins for a sweet crunch. Just a light sprinkle really makes a difference, but you can omit the raw sugar if you don’t have it.
As always, please let me know how you like this recipe in the comments! I hope they become your favorite summertime muffins.
*Greek yogurt note: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin. Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Make it dairy free: See vegan buttermilk option above. Make it egg free: Substitute flax eggs for the regular eggs. Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
