These tender whole wheat muffins are packed with sweet seasonal strawberries and topped with a crispy cinnamon-scented streusel. To avoid the dryness associated with whole wheat bakes, this recipe uses a blend of whole wheat and all-purpose flour, plus a dollop of Greek yogurt to help keep the crumb moist and fluffy. Roasting the strawberries before adding them to the batter helps to reduce their water content and concentrate their sweetness. To save on prep time, you can roast the strawberries up to three days ahead and store them in the fridge until you’re ready to bake.
Directions
- Heat the oven to 400°F. Place the strawberries, sugar, and lemon juice in a 9x13-inch baking dish. Toss the berries until they are evenly coated in sugar, then bake for 20 to 25 minutes or until the berries are deep red, very tender, and bubbling in their own juices. Set aside to cool. Optionally, the berries can be transferred to an airtight container and stored in the refrigerator for up to 3 days.
- In a medium bowl, add the flour, sugar, cinnamon, and salt and stir briefly to combine. Add the butter and use your fingers to work it into the dry ingredients, using a rubbing motion, until no visible pieces of butter remain and the mixture begins to form loose crumbles. Set aside.
- Reduce the oven temperature to 350°F and line 12 muffin cups with liners. In a large mixing bowl, add the sugar, oil, melted butter, eggs, baking powder, salt, and baking soda. Whisk until smooth. Add the yogurt and vanilla extract and whisk until no streaks remain, then gently fold in both flours until just combined. Finally, fold in the roasted and cooled strawberries until evenly distributed.
- Divide the batter between 12 muffin cups, then top each one with about a tablespoon of the streusel mixture. Bake for 20 to 24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool for about 20 minutes before serving.
- Store leftover muffins in an airtight container for up to 2 days at room temperature or up to a month in the freezer.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.