Sunday, April 29, 2012

Whole Wheat Strawberry Muffins

 Happy Sunday! I hope that everyone is having a relaxing weekend, while the weather is still a bit finicky here in New York, I am still in complete spring mode.  I am happy because berry season has begun -  my favorite fruit season. It begins with strawberries and then leads into raspberries and blueberries.  To warmly welcome this fruitful season, I thought I would share a recipe that I recently whipped up for Whole Wheat Strawberry Muffins that I served at brunch last weekend.  I rarely eat muffins, but when I do, I prefer them to be healthy, while not sacrificing flavor.  These muffins proved to be moist and fluffy, while the sweet strawberries added a burst of natural sweetness.    
A Few Things: I always like to taste the fruit that I am baking with, especially if it is seasonal - the sweetness of the strawberries allowed for me to add a little less sugar into the batter.  In order to finish the muffins off, I decided to roll the tops in melted butter and then I combined cinnamon and sugar and rolled them into the mixture before serving.  You could definitely substitute strawberries for blueberries, peaches, rhubarb, or raspberries and I am sure the outcome would be just as delicious. 

*Photographs by Alison


  1. Beautiful presentation as always!!

    ps. featuring this post on my 'Weekend Reads' of this Friday.


    1. Thank you so much Natalie! That is so nice of you! You just made my Sunday:)

  2. Looks yummy. I want to try out that recipe. I made a lemon cake today :)

  3. wow, that muffins are look so cute <3
    love it ! hope that I can eat them *Q*

    come and see my blog if you have time,

  4. wow...these look sooo good! I want to make these ASAP! Great post!!

  5. waow.. so beautiful and looks yummy


  6. Looks so good