Light and fluffy, naturally sweetened, and packed with juicy strawberries, these Healthy Strawberry Muffins take just a few minutes of prep time to make. They’re freezer-friendly and perfect for busy school mornings, lazy weekends, or packed into school lunches. Plus, they have a to-die-for strawberry cream cheese drizzle!
Homemade Strawberry Muffins
Looking for a muffin that your kids might die for?
Then, I’ve got you!
These Strawberry Muffins have been a staple in my house since my youngest daughter discovered her love for strawberries, which has been going on strong for over seven years now. I made these muffins as a special treat one morning, and after she took one bite, I could tell that this was what her dreams were made of! Years later, there still isn’t a week that goes by that she doesn’t ask for more.
What really pushes these muffins past the point of obsession – the strawberry cream cheese drizzle, it is what my dreams are made of!
These homemade strawberry muffins are super fluffy and moist. They’re made with strawberries, yogurt, white whole wheat flour, maple syrup, and a pinch of cinnamon to really round out the flavors. I usually make a batch on Sunday morning so we can eat them in our jammies. Then, I have leftovers for the week that I can serve for a quick snack on the way to after-school activities, pack into school lunches, or for an easy breakfast on the go.
#momhack – These muffins are totally freezer-friendly, so you can make up a batch and enjoy them all week long for breakfast, lunch, or snacks. Just pack the muffins into a freezer baggie, along with the drizzle, in another zip lock baggie (it’s best not to top the muffins with the drizzle before you freeze them), then pop both baggies into the freezer. To reheat, take everything out and place it in the fridge the night before or quickly warm up the muffins in the microwave. The drizzle will come to in the fridge or you can place the baggie of drizzle in a warm bowl of water to defrost.
Strawberry Muffin Video
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Strawberries: chopped – fresh, or frozen and thawed will work.
- Maple Syrup: a good quality maple syrup to bring out the natural sweetness of carrots. You can also use honey (for babies 1 year and up) or agave nectar.
- Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
- Yogurt: adds a little boost of protein and helps make these muffins moist.
- Milk
- Eggs
- Vanilla Extract
- Cinnamon
- Baking Soda
- Salt
Let’s Get Baking
How to Store & Freeze
Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
To freeze the muffins, place the muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.
Thaw frozen strawberry muffins overnight in the fridge or gently warm them in the microwave. If freezing, it’s best to then add the drizzle after you defrost the muffins.
Expert Tips
- Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
- Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
- No Sticking: make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
- Dice, don’t slice: Chopping up the strawberries into smaller pieces helps distribute them evenly throughout the batter. This ensures a more consistent texture in the muffin and can help with any kiddos who might be a little pickier about what’s in their muffins.
Super Fluffy & Moist Healthy Strawberry Muffins with Yogurt
Ingredients
Strawberry Muffins
- 1 3/4 cups white whole wheat flour, (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup pure maple syrup, honey (babies over 1) or agave nectar
- 1/3 cup melted butter or oil such as olive oil, avocado oil, vegetable oil or coconut oil
- 1/3 cup milk, regular or plain plant-based
- 1/3 cup plain whole milk yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup strawberries, chopped
Strawberry Cream Cheese Drizzle
- 1/4 cup full-fat cream cheese
- 3 tbsp pure maple syrup
- 3 tbsp milk, regular or plant-based
- 3 tbsp freeze-dried strawberries, crushed
Instructions
- Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
- Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir: In a large mixing bowl, add in the maple syrup, butter/oil, eggs, milk, yogurt ,and vanilla extract and mix until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add Strawberries: Gently add the strawberries to the muffin batter and then fold them into the batter.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Make Drizzle: Meanwhile, if using the cream cheese drizzle, place the cream cheese in a microwave-safe bowl and heat in the microwave for 20-30 seconds until just warm. Add in the maple syrup and milk and whisk until creamy and smooth. Add in the crushed freeze-fried strawberries, and stir. Set aside.
- Eat: Let cool to the touch, then drizzle with the cream cheese drizzle (optional). If the cream cheese drizzle is too thick, you can heat it in the microwave for 10-15 seconds. Serve and enjoy!
Video
Notes
TODDLERS
- Toddlers can help count out the muffin liners and place into the muffin tins.
- They can help measure and place ingredients into the bowl.
- Toddlers can help mix the ingredients together.
- They can help scoop the batter into the muffin tins. (I find it’s easiest to give them their own smaller bowl and spoon to use.)
- If using the drizzle, toddlers will love to drizzle on the glaze with a fork.
KIDS
- Older kids can pick out and measure all of the ingredients.
- They can help chop the strawberries using a butter knife, as strawberries will be soft enough to use a dull knife to cut (but continue to use adult supervision).
- Kids can help mix the ingredients together.
- They can help pour the batter into the muffin tins.
- Depending on your child’s age and skill level, they can carefully put the muffin tin into the oven (with adult supervision) and remove once baked.
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
The post Super Fluffy & Moist Healthy Strawberry Muffins with Yogurt appeared first on Baby Foode.