Description

These soft and tender strawberry muffins combine wholesome ingredients with bright fruit flavor. Greek yogurt and almond flour increase the protein content while keeping the muffins moist. Fresh strawberries add natural sweetness and juicy bursts in every bite, making these muffins a great option for breakfast or a satisfying snack.

Ingredients

Dry Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

½ cup almond flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Wet Ingredients

1¼ cups plain Greek yogurt

½ cup unsweetened applesauce

8 tablespoons sugar, divided

2 large eggs, room temperature

1½ teaspoons lemon zest

1 teaspoon vanilla extract

Fruit

1½ cups fresh strawberries, chopped and divided

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Instructions

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
Mix the dry ingredients. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, almond flour, baking powder, baking soda, and salt until evenly combined.
Combine the wet ingredients. In a large bowl, whisk the Greek yogurt, applesauce, 7 tablespoons of sugar, eggs, lemon zest, and vanilla extract until smooth.
Make the batter. Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
Fold in strawberries. Using a spatula, gently fold 1 cup of the chopped strawberries into the batter until evenly distributed.
Fill the muffin pan. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Add topping. Sprinkle the remaining strawberry pieces on top of the muffins and lightly press them into the batter. Sprinkle the remaining tablespoon of sugar over the tops.
Bake the muffins. Bake at 400°F for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F (175°C) and continue baking for 16–17 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Cool and serve. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use ripe strawberries for the best flavor and natural sweetness.
Do not overmix the batter, as this can lead to dense muffins.
Almond flour adds moisture and protein, but it should be stored in the refrigerator to keep it fresh.
If using frozen strawberries, fold them into the batter while still frozen to prevent excess moisture.
For meal prep, these muffins can be frozen for up to two months and reheated when needed.