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?
From EatingWell: 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.
23 Reviews for Strawberry-Orange Muffins
The strawberry-orange muffins are certainly tasty, but the basil variation is the clear winner.
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!
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!
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.