I made these awhile ago, but am anxious to try them out again using fresh strawberries instead of frozen. These little muffins were sweet and moist, a perfect breakfast treat. And really, who would say no to orange juice and strawberries in the morning?!
Psst…they might be a good thing to make your Mom this weekend, you know….for Mother’s Day.
Strawberry Orange Muffins
(adapted from Delish)
3/4 cup all purpose flour
1 cup white whole-wheat flour or all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 cup brown sugar
dash of salt
3 tsp orange zest
3/4 cup buttermilk or scant 3/4 cup milk plus 1 Tbsp OJ
1/4 cup orange juice
1 tsp vanilla
1 1/2 chopped fresh or frozen strawberries
1/3 cup chopped almonds, optional (I did this on half of mine)
Preheat oven to 400 degrees farenheit. Line or grease 12 muffin cups.
In a small bowl whisk wet ingredients together and set aside. In a large bowl, whisk together dry ingredients. Pour the wet mixture into the dry mixture; stir just till combined. Stir in chopped strawberries.
Using an ice cream scoop, divide batter between muffin cups. If you are topping your muffins with almonds, then do so now and gently push them into the batter.
Bake 18-20 minutes, or until toothpick comes out clean.