Whole Wheat Strawberry Muffins [36]

whole wheat strawberry muffins-1These muffins are nutritious and smell good, even without the vanilla essence which I have omitted because I had used the last drop for my FA double chocolate chips with almonds.  Just like what King Arthur Flour said – “Aside from their deep golden color, no one will guess these moist, tender, absolutely delicious muffins are 100% whole wheat.”.

Whole Wheat Strawberry Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

moist, tender and aromatic...

Adapted from King Arthur Flour – 100% WHOLE WHEAT BLUEBERRY MUFFINS


  • 2 1/4 cups (283g) Whole Wheat Flour
  • 1 cup (213g) brown sugar
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 cup strawberries, fresh or frozen
  • 1 tsp vanilla extract
  • 1/3 cup grapeseed oil
  • 1 1/2 cups plain yogurt
  • cinnamon-sugar or coarse white sparkling sugar for topping, optional


  1. Pre-heat the oven to 200°C. Line the muffin pan with muffin cups. I used the muffin cups without the muffin pan so that I have 1 less tray to wash.
  2. In a mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, mix well using a whisk. Add in half the strawberries, mix well.
  3. In another mixing bowl, combine the oil, yogurt and vanilla extract with a whisk.
  4. Make a well in the center of the dry ingredients, pour the oil mixture into the well. Stir to combine, do not overmix.
  5. Spoon the batter into the muffin cups about 80% full. You can top the muffin with cinnamon sugar. Bake the muffins for about 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
  6. Remove the muffins from the oven and let it sit in the muffin tray for another 5 minutes. Transfer them to a rack to cool. Serve.
  7. Notes: Store leftovers at room temperature.



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