Whole Wheat Strawberry Muffins

This week, I showed my hairdresser a picture of Jennifer Lopez and ended up with Martha Stewart.

Then, true to form, I had the urge to bake like Martha, but healthier.

Curses, Hairdresser, why do you forsake me?!?

I thought these would be good to take along on our upcoming camping trip. You know, to appease the bears. Remind me not to wear my bacon perfume when we go camping.

Start by mixing all the dry ingredients together in a bowl.

I know these pictures are bad but it was late.

Then in the bowl of a mixer, cream and butter and sugar, and then beat in two eggs, one at a time.

Ok, I might have had a drink or two.

Beat in the dry mixture and greek yogurt, alternating half of each at a time. Fold in the strawberries.

Scoop the mixture into 12 muffin cups and bake for 25-30 minutes. If you want to make them prettier, sprinkle them with some raw sugar before you put them in the oven. I adapted this from an America’s Test Kitchen recipe, using whole wheat pastry flour, subbing out nutmeg for allspice and adding in strawberries.

Whole Wheat Strawberry Muffins (adapted from Simple Spiced Whole-Wheat Muffins in the America’s Test Kitchen Healthy Family Cookbook)


  • 2 cups cake flour
  • 1 cup whole wheat pastry flour
  • 1 1/4 cups sugar
  • 1 TBSP baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 6 TBSP unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups greek yogurt
  • (optional) 1 TBSP raw sugar


Preheat the oven to 375. Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together flours, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.

In the bowl of a mixer, beat the butter and 1 cup sugar on medium speed til creamy and uniform, 3-6 minutes. Beat in the eggs, one at a time, til combined. Beat in vanilla.

Reduce mixer speed to low and beat in a third of the flour mixture, followed by half the greek yogurt. Repeat with the remaining dry mixture and yogurt.

Scoop batter into baking cups and sprinkle raw sugar on top if desired. Bake for 25-30 minutes, rotating the pan halfway through baking. Cool for 5 minutes and then let cool for 10 minutes on a wire rack before serving.

Makes 12 muffins.


  • May 13, 2012 - 4:39 AM | Permalink

    Oh no. Martha Stewart hair?! I’m sure it’s not that bad! At least these muffins look fantastic. I love that you used partly whole wheat flour! 🙂

    • May 13, 2012 - 1:34 PM | Permalink

      Thanks Erin! No, the hair is really pretty bad. It would be ok if I actually were Martha, but I have stick straight jet black hair — think Lego person with helmet hair. Truth be told using 100% white flour is wonderful…but I try to be a little health-conscious where I can too. Thanks for stopping by!

  • May 14, 2012 - 9:16 AM | Permalink

    Oh no! Although I’m sure your hair looks great — it is so disappointing to come home from an appointment with the opposite of what you thought you had asked for! This would be why I’ve had about 9 hairdressers in the last 5 years. They just don’t listen, it seems. One of them answered her cell phone while she was working on me and CUT MY BANGS STRAIGHT ACROSS. hello?! i have been parting my bangs to one side for ages! That was the end of my seeing her. ps, these sound so good, and pretty pictures!! I love muffins! I need to be better about using WW flour… thanks for the reminder 🙂

    • May 14, 2012 - 11:36 PM | Permalink

      Sophie, I can’t figure out how to style this cut. So now I’m pinning the bangs up like a 3-year-old and have given up looking in the mirror. It’s amazing what a difference a bad haircut makes in your life! Sorry to hear about your bangs fiasco. Ship me the next good hairdresser you find! And thanks for the comment on the pic…I’m an amateur but I’m trying!

      • Sophie
        May 15, 2012 - 4:47 PM | Permalink

        I’m sure it’s not as bad as you imagine… sometimes it just takes a few days to get used to the look/get the hang of how to style it and you will be golden! Next time come to Oregon, I finally have a gal who is great 🙂

        • May 15, 2012 - 7:40 PM | Permalink

          Thanks Sophie! I would love to — have never been to Oregon but it’s on my list!

  • Bonnie
    May 14, 2012 - 2:47 PM | Permalink

    How many strawberries do you use? Fresh or frozen?

    • May 14, 2012 - 11:32 PM | Permalink

      Hi Bonnie! The number of strawberries will vary depending on the size of your berries, but I used 10 fresh strawberries to end up with 2 cups diced. Hope this helps!

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