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Ultimate Strawberry Muffins

I can’t believe it’s been more than a year and a half since I made these absolutely delicious blueberry muffins. Time flies! I used the same basic recipe  (with a few tweaks) to turn these into perfect strawberry muffins, since nice, pretty strawberries are in peak season.


For a fun twist, I topped the muffins with strawberry sugar that I got from Monsieur Marcel’s Gourmet Market at the LA Farmer’s Market. We stocked up on super fun pasta, olive oil, white truffle mustard (which just may have converted me into a mustard fan), and this fun red sparking sugar. For an additional twist, I added lime zest to the batter to brighten things up even more!

This time around I didn’t make a homemade jam to swirl into the tops since I had strawberry jam in the fridge, but I’m sure it wouldn’t hurt the recipe if you took the extra time to do that :) Between fresh strawberries in the batter, strawberry jam swirled in, and strawberry sugar on top, I feel confident in calling these the ultimate strawberry muffins!

Ultimate Strawberry Muffins

yields 1 dozen large muffins

  • 1 1/2 cups + 2 tablespoons all-purpose flour, divided
  • 1 cup whole wheat pastry flour (may substitute all-purpose)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2  large eggs, room temperature
  • 1/4 cup butter, melted and slightly cooled
  • 1/4 cup canola oil
  • 1/2 cup buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups strawberries, chopped
  • 1 lime, zested
  • 1 cup strawberry jam
  • strawberry (or other coarse sugar) for topping
  1. Preheat the oven to 425º and grease a standard size muffin pan.
  2. Sift together 1 1/2 cups of all-purpose flour, the whole wheat pastry flour, baking powder, and salt in medium sized bowl.
  3. In a large bowl, cream together the sugar and the eggs with an electric mixer until smooth.
  4. Slowly add in the butter, oil.
  5. Add in the buttermilk, yogurt, and vanilla extract.
  6. Switch from the electric mixer to a wooden spoon and slowly add the dry mixture to the wet mixture, mixing until just combined. Do not over mix! The batter will be slightly lumpy, but that is expected!
  7. Toss the chopped strawberries in 2 tablespoons of flour, then gently fold into the batter.
  8. Using an ice cream or cookie scoop, evenly divide the batter between the muffin cavities.
  9. Scoop a dollop of strawberry jam on to each of the muffins tops and use a toothpick to slightly press it into the muffin and swirl.
  10. Top with sparkling sugar.
  11. Bake for 18-20 minutes until a toothpick inserted into the center comes out cleanly.
  12. Allow to cool in the pan for at least 10 minutes before attempting to remove. Likely some jam will have oozed out and caused some stickiness.
  13. Transfer to a cooling rack to fully cool. Best eaten immediately, but they can be reheated in the microwave for 30 seconds before enjoying, and they will taste fresh from the oven!


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