Whole Wheat Strawberry Muffins Recipe

Name: Whole Wheat Strawberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Egg Yolk; 1 Egg; 1/2 cups Milk; 1/2 cups Maple Syrup Or Honey; 1 teaspoon Vanilla; 7 Tablespoons Unsalted Butter, melted; 1 cup Whole Wheat Flour; 1/2 cups White Flour; 2 teaspoons Baking Powder; 1 teaspoon Salt; 2 cups Strawberries, Diced

Servings: persons

1 Egg Yolk
1 Egg
1/2 cups Milk
1/2 cups Maple Syrup Or Honey
1 teaspoon Vanilla
7 Tablespoons Unsalted Butter, melted
1 cup Whole Wheat Flour
1/2 cups White Flour
2 teaspoons Baking Powder
1 teaspoon Salt
2 cups Strawberries, Diced

1
1. Preheat the oven to 375u00b0F. Line a 12 count standard size muffin tin with paper liners or pull out 12 silicone muffin cups.
2
2. In a large mixing bowl, mix the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Slowly add the flours, baking powder, and salt and stir until just combined. Gently stir the strawberries into the batter.
3
3. Scoop into prepared muffin tin (or silicone baking cups like I did). Transfer muffins to the oven.
4
4. Bake for 20 minutes. Remove from the oven and allow to cool.
5
Recipe from Pinch of Yum.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Egg Yolk, 1 Egg, 1/2 cups Milk, 1/2 cups Maple Syrup Or Honey, and more.

Yes, Whole Wheat Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Strawberry Muffins

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