Description
These easy-to-make, moist muffins are the perfect way to showcase juicy, sweet strawberries!
Ingredients
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- 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
Instructions
- PREP: Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners.
- MIX TOGETHER WET INGREDIENTS: In a large mixing bowl, whisk together the melted (cooled) butter, honey, vanilla, buttermilk, Greek yogurt, and eggs until smooth.
- ADD DRY INGREDIENTS: Mix in the flour, baking powder, and baking soda.
- ADD GRANOLA: Add the granola and mix until just combined.
- 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.
- 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.
- SERVE: Serve the muffins warm or at room temperature.
- 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