The Best Healthy Strawberry Granola Muffins

Juicy, sweet summer strawberries are the star of this healthy strawberry granola muffins recipe! They’re sweetened with honey and packed with lots of good-for-you ingredients, including Greek yogurt, honey oat granola, and lemon zest. They’re easy to make and so delicious!

Best Strawberry Granola Muffins

Yep, I am still not over baking with fresh strawberries! And these moist and fruity muffins are the perfect way to showcase ripe, in-season strawberries.

I also love that these strawberry muffins are sweetened with honey, not sugar. So they aren’t cloyingly sweet. And they’re also made with Greek yogurt and buttermilk, so the muffins are super tender and have a slightly tangy taste.

Plus, I’ve also added some oat and honey granola to the recipe to give them a bit of texture.

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Healthy Strawberry Muffins Ingredients

Here’s what you’ll need to make these!

• SALTED BUTTER
• HONEY: Honey can be a pain to work with. My suggestion? Use clear, runny honey for these muffins like this one. It makes measuring and mixing so much easier!
• PURE VANILLA EXTRACT
• FULL-FAT BUTTERMILK
• PLAIN GREEK YOGURT
• EGGS
• ALL-PURPOSE FLOUR
• BAKING SODA
• BAKING POWDER
• HONEY AND OAT GRANOLA: I used Bob’s Red Mill honey oat granola for this recipe.
• STRAWBERRIES: Since the strawberries are the main attraction in this recipe, I’d use fresh, ripe, sweet berries. If possible, I like to get mine at a farmer’s market or stand. If you’re in San Diego, try Chino’s Farms. Their strawberries are so good!
• JAM: It’s also essential to use a good quality jam in this recipe. I used Bonne Maman strawberry preserves for this recipe.
• LEMON ZEST

Strawberry Granola Muffin Baking Tips:

This fresh strawberry granola muffin recipe is pretty straightforward. Here are a few things to keep in mind, though.

• THE TOPPING: If you want to see those beautiful berries on the top of your baked muffins, reserve some of the fruit mixture so you can add a teaspoon or two to the top of each muffin right before you bake them.
• STORING & FREEZING: You can save the muffins, covered, at room temperature for a few days or in the refrigerator for up to a week. Muffins also freeze well! Freeze any leftover muffins for up to 2 months. And just thaw overnight in the refrigerator and heat up (if desired) before serving.

If you love this recipe, try these too!

Easy Olive Oil Muffins with Citrus and Almonds
Easy and Healthy Granola with Cherries and Pecans
Healthy Gluten-Free Granola Bars
Oatmeal Raisin Cookie Overnight Oats
Creamy Lemon Chia Breakfast Pudding {Vegan}

Strawberry Honey Granola Muffins

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5 from 1 review

• Author: Laura | Growing Up Cali
• Total Time: 45 minutes
• Yield: 12 muffins 1x

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Description

These easy-to-make, moist muffins are the perfect way to showcase juicy, sweet strawberries! 

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup salted butter, melted
• 1/2 cup runny honey
• 2 teaspoons vanilla extract
• 1 cup full-fat buttermilk
• 1/2 cup plain greek yogurt
• 2 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup honey oat granola
• 1 cup fresh strawberries, diced
• 1/2 cup high-quality strawberry jam
• 2 teaspoons lemon zest

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Instructions

1. PREP: Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners.
2. MIX TOGETHER WET INGREDIENTS: In a large mixing bowl, whisk together the melted (cooled) butter, honey, vanilla, buttermilk, Greek yogurt, and eggs until smooth.
3. ADD DRY INGREDIENTS: Mix in the flour, baking powder, and baking soda.
4. ADD GRANOLA: Add the granola and mix until just combined. 
5. PREP STRAWBERRY MIXTURE AND ADD: Stir together the strawberries, jam, and lemon zest. Reserve 1/4 cup of the mixture (for the top of the muffins) and then gently fold the remaining berry mixture into the batter, being careful not to over mix.
6. BAKE: Divide the batter evenly in the prepared muffin tin. Spoon the reserved strawberry mixture onto the top the batter and then sprinkle with a bit more granola, if desired. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. SERVE: Serve the muffins warm or at room temperature.
8. MAKE AHEAD & STORAGE: You can store the muffins, covered, at room temperature for a few days or in the fridge for up to 1 week. You can also freeze any leftover muffins for up to 2 months. Just thaw overnight in the refrigerator and heat up, if desired, before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Bake