Strawberry Muffins

Make the most of the delicious strawberries this summer and try a batch of strawberry muffins! This recipe uses Bob’s Red Mill Whole Wheat Pastry flour as the base for the muffins, which helps to keep these whole grain muffins light and fluffy or swap it out for 1 to1 gluten-free flour, if needed!

Click here to watch Molly preparing this recipe in a cooking video for her client Olum’s!

Strawberry Muffins (Image Source: Getty Images)

Strawberry Muffins

12 Muffins

Ingredients:
2 cups Bob’s Red Mill whole wheat pastry flour + plus 2 teaspoons (for tossing with strawberries)*
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1 pint strawberries (about 2 cups), diced
2 tablespoons turbinado sugar, for topping

*Or 1 to 1 gluten-free flour

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Prepare a muffin tin with paper liners.

2. In a mixing bowl, whisk together the flour, baking powder and salt.

3. In another bowl combine the butter and sugar and beat with an electric mixer for 2 minutes, until combine. Then add the eggs and vanilla and beat well to combine.

4. With the mixer on low, add one-third of the flour mixture and milk. Then workings in batches continue until all the flour and milk has been added and combined.

5. Toss the strawberries with 2 teaspoons of flour and set 1/2 cup of the berries aside. Gently fold in the strawberries to the batter.

6. Scoop the batter into the prepared muffin tins.

7. Sprinkle the muffin tops with the reserved berries and turbinado sugar.

8. Bake for about 30 minutes, until lightly golden and a toothpick comes out clean.

9. If necessary, run a sharp knife around the top edge of each muffin to free it from the pan and let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Nutrition Facts (per serving): 235 calories, 9 grams fat, 5 grams saturated fat, 0 grams trans fat, 55 milligrams cholesterol, 290 milligrams sodium, 35 grams carbohydrates, 3 grams fiber, 18 grams sugar, 3 grams protein

Maple Oat Muffins

Maple Oat Muffins - Photo: Molly Morgan

Bob’s Red Mill Whole Wheat Pastry Flour

These muffins could be called Disappearing-Maple Oat Muffins! If you think you dislike whole grains, then you should give these muffins a try.

Part of the secret to these muffins being whole wheat and tasting so great is using whole wheat pastry flour (see product example pictured here).

Our go-to is Bob’s Red Mill 100% stone ground whole wheat pastry flour. It’s perfect for adding in whole grains to muffins, quick breads, pancakes, cookies, etc. Look for it in the baking aisle or buy direct from Bob’s Red Mill.

Maple Oat Muffins - Photo Credit: Molly Morgan

Maple Oat Muffins
Serves 12

Ingredients:
2 cups old-fashioned oats
1 cup milk
1/2 cup pure maple syrup
1/3 cup canola oil
2/3 cup brown sugar
2 eggs, lightly beaten
1 1/2 cups whole wheat pastry flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

*For a gluten-free option - use gluten-free oats and instead of whole wheat pastry flour, substitute with equal parts of gluten-free baking flour.

Directions:

1. Preheat the oven to 400 degrees F. Prepare a muffin tin with 12 muffin paper liners.

2. In a mixing bowl combine the oats, milk, maple syrup, oil, brown sugar, and eggs. Mix until well combined.

3. Then add in the flour, baking powder, baking soda, and salt. Stir until combined, do not over mix.

4. Fill the prepared muffin tins with about 1/2 - 2/3 cup of batter.

5. Bake for 18 - 20 minutes or until a toothpick comes out clean. Cool and serve.