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. Source: EatingWell Magazine, May/June 2009

Hilary Meyer
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; 8.8 g total fat; 0.8 g saturated fat; 16 mg cholesterol; 314 mg sodium. 91 mg potassium; 28.3 g carbohydrates; 2 g fiber; 12 g sugar; 4 g protein; 38 IU vitamin a iu; 15 mg vitamin c; 36 mcg folate; 33 mg calcium; 2 mg iron; 12 mg magnesium; 10 g added sugar;

Reviews (23)

Read More Reviews
23 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
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
Rating: 2 stars
01/06/2013
Just OK I liked the orange and strawberry flavors very much. However you might have to use fresh strawberries rather than frozen-the berries were really soggy along with the batter that was around it. My husband didn't like these and told me to toss the recipe:/ They also took a long time to prepare. Cons: long time to make 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
Advertisement
Rating: 5 stars
01/20/2012
Delicious! The combination of the orange zest and strawberry is just so yummy! The crumbles on top of the muffins are delicious and adds much more flavour! 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
Rating: 5 stars
10/30/2011
The Muffins turned out soft! The orange zest made all the difference and the strussel toppin makes this muffins "the star". I served them as dessert. No one could guess its made with whole wheat pastry flour and no butter. I used the tip for the butter milk! Awesome recipe!! Must try! Read More
Advertisement
Rating: 5 stars
10/30/2011
The muffins came out very soft and flavorfull.. definitely a keeper!! Read More
Rating: 5 stars
10/30/2011
I'm not a huge fan of orange zest or juice in my baked goods so I went ahead and used 1 tsp of lemon zest in the topping and another 1 tsp of lemon zest in the batter using a total of one cup of nonfat buttermilk instead of using any orange juice. I also had to use frozen organic strawberries since the strawberries in our area weren't sweet/ripe yet. The muffins came out great - really flavorful soft and with a great crumb. My only complaint is that the strawberries came out a bit mushy - but I think this is due to the fact that I used frozen berries instead of fresh. I'll definitely be making these again with fresh berries. I think they would taste great with any kind of chopped fresh fruit or berries and different citrus zests. A great recipe that works well with substitutions. 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
10/30/2011
The Strawberry-basil variation was a hit with my husband... and when I told him what I was making he didn't seem excited. Soft and very delicious. I made a few minor substitutions... olive oil bran flour and soymilk and they were still great! Read More
Rating: 5 stars
10/30/2011
These muffins were good BUT my strawberries made them wet were they settled in the muffin. I will make them again and next time I will chop the strawberries finer and maybe toss them in a little powdered sugar. Read More
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: 5 stars
10/29/2011
Very yummy and moist muffin. I'm glad to find a muffin that doesn't have a lot off butter and fat in it. I added blueberries.:) Read More
Rating: 5 stars
10/29/2011
I expected so much with all the great ingredients in these muffins. I used fresh oranges for the zest from the farmers market and delicious fresh farmers market strawberries.... muffins turned out very moist and soft no complaints there but they really lack taste and flavor. I would try it again but majorly tweak maybe add a little spice like cinnamon and up the sugar a bit. Read More
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: 4 stars
10/29/2011
Not quite a super star This was my second recipe from this website (but my first using my kitchen aid mixer!) and I was short on time so I didn't do the topping and that might be what's really lacking in this recipe. I also ran out of whole wheat flour I plan to make again actually following the recipe. It's good but not a super star. Read More
Rating: 3 stars
10/29/2011
No strawberry flavor I added a pinch of ginger and a bit of cinnamon and poppy seeds. But what was lacking in this recipe was the strawberry flavor. I really dont think this was enough strawberry. The orange came through but I would never call these orange-STRAWBERRY muffins. Good muffins but not great. The streusel topping was awesome though! But the recipe for the batter needs a makeover. Pros: streusel topping Cons: not that great 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
Rating: 4 stars
10/29/2011
Flavor needs enhancement These muffins are probably just fine for breakfast with a fruit or smoothie but by themselves they're missing some flavor. The topping is salty -- but I think if you double up on the strawberry and instead of using chunks dice the strawberry relatively fine you can increase the strawberry flavor. I would also be willing to try a strawberry coconut combo as another reviewer suggested. Besides substituting coconut oil for the canola and dicing my strawberry more fine I followed this recipe to a T. Will def keep on hand and try again with the aforementioned changes. Pros: Light Moist Filling Cons: Lacking in Flavor Read More
Rating: 5 stars
10/29/2011
Delicious i made em a little healthy by replacing all purpose with whole wheat and oats. skipped the juice and instead added an extra tbsp of the zest although the juice might have done well.........turned out wonderful. dont skip the topping! Read More
Rating: 5 stars
10/29/2011
SOOOOO GOOD!!!! This muffin is moist and flavourful and not terrible for you. The streusel on top tastes very buttery...yet there's no butter in it. Makes it feel incredibly sinful and bad for you but it's not!!! Brought these into work and everyone raved about them. Thanks for this recipe - it's going to be one that I make over and over again! Pros: Excellent Streusel Topping - very different Cons: Wanted to eat them all in one sitting lol Read More
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: 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