Whole Wheat Strawberry Muffins
Tender whole wheat muffins are studded with sweet strawberries for a juicy pop in every bite!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 muffins
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg at room temperature
- 1 cup sugar
- 1/3 cup coconut oil melted and cooled
- 1 cup sour cream
- ¼ cup milk
- 2 cups diced fresh strawberries DIVIDED
- Coarse sparkling sugar optional
Preheat the oven to 350°F. Line muffin pans with paper liners, generously grease pans with softened butter, or coat with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, mix together egg and sugar until thick and well-blended. Gradually stir in the coconut oil until incorporated, and then blend in the sour cream. Slowly mix half of the flour mixture into the wet ingredients, blend in milk, and then stir in remaining flour mixture until just combined. (Add a splash more milk if batter is too thick, but be careful not to add too much!) Gently fold 1½ cups of diced strawberries into the batter.
Evenly divide batter between about 15 muffin cups. Sprinkle tops of muffins with remaining ½ cup diced strawberries and, if desired, sparkling sugar. Bake for 20 to 25 minutes or until muffins are light golden brown and a toothpick inserted in the center comes out clean. Allow muffins to cool in pans for a couple of minutes before removing them to a cooling rack to cool completely.
- In lieu of whole wheat pastry flour, you may substitute 1 cup all-purpose flour plus 1 cup whole wheat flour.
- If desired, you may substitute melted butter for the coconut oil.
Calories: 191kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 97mg | Potassium: 199mg | Fiber: 2g | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 11.5mg | Calcium: 66mg | Iron: 0.8mg