Strawberry-Orange Muffins

Strawberry-Orange Muffins

23 Reviews
From: EatingWell Magazine, May/June 2009

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.

Ingredients 12 servings

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  • 3 tablespoons almonds
  • 2 tablespoons plus 3/4 cup all-purpose flour, divided
  • 2 tablespoons plus 1/2 cup brown sugar, divided
  • 3 teaspoons freshly grated orange zest, divided (see Variation)
  • 1/2 teaspoon salt, divided
  • 2 tablespoons plus 1/4 cup canola oil, divided
  • 1 cup white whole-wheat flour , or whole-wheat pastry flour (see Note)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup nonfat or low-fat buttermilk
  • 1/4 cup orange juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • 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 information

  • Serving size: 1 muffin
  • Per serving: 203 calories; 9 g fat(1 g sat); 2 g fiber; 28 g carbohydrates; 4 g protein; 36 mcg folate; 16 mg cholesterol; 12 g sugars; 10 g added sugars; 38 IU vitamin A; 15 mg vitamin C; 33 mg calcium; 2 mg iron; 314 mg sodium; 91 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 2 fat

Reviews 23

May 14, 2013
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By: EatingWell User
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
January 06, 2013
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By: anitamorrish1
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
October 21, 2012
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By: gleason.jessica
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
January 20, 2012
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By: EatingWell User
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!
January 13, 2012
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By: sweetsilver16
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.
October 10, 2011
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By: goodrich27
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?
July 02, 2011
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By: jyviola
Basil variation is better! The strawberry-orange muffins are certainly tasty, but the basil variation is the clear winner.
June 23, 2011
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By: steelersgrl
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
March 23, 2011
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By: sjuv
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!