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.
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 muffins came out very soft and flavorfull.. definitely a keeper!!
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!