Fresh Strawberry Muffins

"This is a great recipe for muffins using fresh strawberries. It is a bit different from the other strawberry muffin recipes posted as it uses whole wheat flour, buttermilk and almond extract. These are really good warm from the oven for a special breakfast/brunch. As usual, I have modified the original to use sugar and egg substitutes and whole wheat flour. My family loves these and asks for them often in the summer when strawberries are in season."
photo by Kree photo by Kree
photo by Kree
photo by Kree photo by Kree
Ready In:




  • Pre-heat oven to 375 degrees.
  • Spray muffin tin with cooking spray.
  • Mix together flour, sugar, baking powder, backing soda and salt.
  • In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
  • Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
  • Gently fold in the strawberries.
  • Fill prepared mussin tins about 2/3 full.
  • Top with cinnamon/sugar mmixture.
  • Bake 15 mminutes or until tester comes out clean.

Questions & Replies

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  1. Zurie
    Okay Chris, I made your muffins today! I'm not rating them again, because I did make a few small changes. I used bread flour, a jumbo egg, and granulated sugar, but in the same quantities you gave. I think I used perhaps too much chopped strawberries: I measured them after rinsing and chopping, and it was just over 1 cup. This made them a little too fragile. However, my husband loved it because he could clearly taste strawberries instead of (as sometimes happens) almost nothing special. Next time I might decide to add cinnamon to the batter. Your baking time sounded too short to me. After 15 mins. they were still raw. I left them in oven for 30 mins, and that was fine.
  2. Kree
    These muffins are scrumptious, and they practically melt in your mouth. The heartiness of the whole wheat flour pairs perfectly with the sweetness of the strawberries. The only changes I made were to use soy buttermilk and regular sugar instead of sugar substitute. These did turn out a little crumbly, but the flavor is completely worth it. Thanks for a keeper, Chris.


<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
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