We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.

Hilary Meyer
Source: EatingWell Magazine, May/June 2009

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Recipe Summary

total:
1 hr 5 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

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  • Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.

  • Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.

  • Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving.

  • Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

Tips

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

203 calories; protein 4g 8% DV; carbohydrates 28.3g 9% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 12.4g; fat 8.8g 14% DV; saturated fat 0.8g 4% DV; cholesterol 15.8mg 5% DV; vitamin a iu 37.8IU 1% DV; vitamin c 15.5mg 26% DV; folate 36.3mcg 9% DV; calcium 33.2mg 3% DV; iron 2mg 11% DV; magnesium 12mg 4% DV; potassium 91.3mg 3% DV; sodium 314mg 13% DV; thiamin 0.1mg 9% DV; added sugar 10g.

Reviews (23)

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23 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/29/2011
I had to do seventh grade home and careers home work and this totally helped my grade. I got a 100%! Yay. Well these taste so good. I will have to try them again. A lot of ingredients but that did not stop our class from making these. Definitley need to make them again. I decided to test out some shredded coconut on top. It is delicous. I brought it into class had them put it on there they loved it. I love these really need to make them and I just love these. They are awesome awesome AWESOME! These are a must try. You need to. 12 year old Read More
Rating: 5 stars
10/21/2012
Delicious and better than store-bought! I'm more of a cook than a baker and have never made homemade muffins before so I'm sure that's why this recipe took me a little longer to get through than a normal breakfast recipe. I took others' advice and popped my frozen strawberry slices into the food processor so they were finely chopped and came out to about 2 cups. They turned out amazingly moist (after 20 min) and my husband and I LOVED them! The kids were a harder sell but I think they'll come around when they get used to the fact that they have a fraction of the sugar of store-bought muffins. Pros: Easy Cons: Somewhat labor intensive Read More
Rating: 2 stars
05/14/2013
a lot of trouble for just ok muffins I was excited to try this recipe because the strawberry and orange combination sounded really good. I always try to follow a recipe closely the first time I make it and this was no exception. Since I don't usually keep frozen strawberries orange zest or juice on hand I used fresh. This added to the prep time I'm sure as did the use of my food processor (including cleaning it) for the streusel. Overall the flavor was okay and the muffins were somewhat dense in my opinion even using the blend of all purpose and white wheat flours. The streusel was the best part. Pros: good flavor combination streusel adds nice texture Cons: lots of prep time Read More
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Rating: 5 stars
10/30/2011
Just finished making them and they are pretty good. Made some substitutions I used olive oil soymilk and added some blueberries. They turned out loverly:) Read More
Rating: 1 stars
10/29/2011
This is NOT a healthy breakfast choice! Each of these muffins contains 10 grams of added sugars. The American Heart Association recommends children consume no more than 12 grams daily. (Due to their strong connection to obesity diabetes certain cancers and heart disease!) Who approved this recipe? Read More
Rating: 4 stars
01/13/2012
Great for a quick breakfast! These muffins turned out quite good. I didn't have white wheat flour so used unbleached whole wheat flour instead. I followed other reviewer's advice in finely chopping the fresh strawberries so that I could use more for more flavor and dusted some powdered sugar on them before mixing in. I also added a dash of ground ginger and cinnamon to the batter. Baked them for 19 minutes and they were perfect. Can't wait to try to Basil version! Pros: better option than store bought Cons: The crunchy topping in my opinion was a bit salty so next time plan to decrease the salt. Read More
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Rating: 5 stars
10/29/2011
Basil variation is better! The strawberry-orange muffins are certainly tasty but the basil variation is the clear winner. Read More
Rating: 5 stars
10/30/2011
These muffins are soft and delicious. I made them according to the recipe with fresh berries and they turned out really well. I used one big orange and juiced it after zesting it for that fresh-squeezed juice taste. The muffins look great too! Read More
Rating: 5 stars
10/29/2011
Excellent and easy This is now a staple recipe in our house. We still have not gotten the topping right (not sure why) but overall this is a solid recipe that makes a dozen healthy breakfasts! I pair with fruit and feel better than eating a pre packaged breakfast bar. I use the whole wheat pastry flour and I am gradually increasing the proportion of whole to all purpose flour. Pros: Fast make-ahead Cons: Many ingredients can be expensive Read More