Whole Wheat Strawberry Muffins with Raspberry Filling
Delight your taste buds with these wholesome Whole Wheat Strawberry Muffins with Raspberry Filling—a perfect fusion of sweetness and nutrition! Made with hearty whole wheat flour, Greek yogurt, and a touch of honey, these muffins are packed with natural goodness and just the right amount of sweetness. Fresh, finely chopped strawberries are folded into the batter, while a surprise dollop of raspberry jam at the center adds bursts of fruity flavor to every bite. Lightly spiced with cinnamon and free of refined sugar, these muffins are ideal for breakfast, brunch, or a wholesome snack. Quick and easy to prepare, they bake to golden perfection in under 20 minutes and are best enjoyed fresh or stored for later indulgence. Whether you're catering to kids or adults, these fruit-filled muffins are guaranteed to please!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 2 large Eggs
- 0.5 cups Honey
- 1 cup Plain Greek yogurt
- 0.25 cups Milk
- 1 teaspoons Vanilla extract
- 1 cups Strawberries, finely chopped
- 0.5 cups Raspberry jam
- 1 teaspoons Unsalted butter (for greasing, optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with butter or line it with paper liners.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a medium bowl, combine the eggs, honey, Greek yogurt, milk, and vanilla extract. Whisk well until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the finely chopped strawberries until evenly distributed throughout the batter.
Spoon about 1 tablespoon of batter into each muffin cup, ensuring the bottoms are covered.
Add 1 teaspoon of raspberry jam to the center of each muffin cup on top of the batter.
Spoon additional batter over the raspberry jam until each muffin cup is about 3/4 full, making sure the jam is fully covered.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the edge of a muffin (not the center, due to the jam filling) comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these wholesome muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 18.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
