Orange and Strawberry Whole Wheat Muffins

These orange and strawberry whole wheat muffins are filled with the flavor of fresh oranges and strawberries. 

 

Make these orange and strawberry muffins for breakfast, brunch, or a sweet afternoon treat. They are made with orange juice and orange zest and are loaded from top to bottom with strawberries. The combination of orange and strawberry is fabulous, and the heat from the oven helps concentrate the strawberry flavor. 

The whole wheat flour also adds whole grain nutrition, and, just like with whole wheat bread, the orange juice helps neutralize any bitterness in the flavor of the flour. 

Ingredients You Will Need:

(Note: Exact amounts are in the recipe card)

Flours: You will need a combination of whole wheat flour and all purpose flour. 

Pantry Ingredients: Sugar, baking powder, salt, neutral oil (I used grapeseed oil), and pure vanilla extract or vanilla bean paste. 

Egg: You will only need one. 

Orange: You will need both orange juice (preferably fresh) and lots of orange zest. 

Strawberries: You will need 2 1/2 cups of chopped strawberries, about a one pound carton. 

Procedure to Make These Muffins:

First, whisk together the flours, sugar, baking powder, and salt in a large bowl. In another bowl, combine the zest, orange juice, oil, egg, and vanilla. 

Next, Pour the wet ingredients into the dry ingredients and stir everything together. 

At this point, spoon a layer of of the batter into each muffin tin cavity and then top with some of the strawberries. Add the rest of the batter and then the rest of the strawberries. 

Finally, bake the muffins for about 20 minutes. 

Tip for Adding Fruit to Muffins: 

When it comes to baking muffins (or cakes for that matter) that have added fruit pieces, the common rule of thumb has been to toss the fruit in flour before adding it to the batter to keep the fruit from sinking to the bottom. According to Serious Eats, you can skip tossing the fruit pieces in flour. 

According to Stella Parks of Brave Tart, a better way to prevent sinking is to layer the batter and the fruit, beginning with a layer of batter. 

I tried this method, and indeed it worked in keeping the fruit distributed throughout the muffins. 

First, add a layer of batter to the bottom of the muffin and then a layer of the fruit. Repeat by adding more batter and then the rest of the fruit. This layering method seems to keep the fruit from sinking. 

Make-Ahead and Storage: 

They're even easy enough to make first thing in the morning to take to work and share with your colleagues. Just prep the strawberries and dry ingredients in advance. In the morning, mix the wet ingredients into the dry ingredients, layer the batter and berries, and then bake the muffins. 

These muffins are best the day they are made but will last about three days if stored in a single layer in an airtight container lined with paper towels on the top and bottom. 

You can halve the recipe to make just six muffins. To halve the egg, whisk it thoroughly and then weigh out 25 grams to add to the recipe. You can save the other half for scrambled eggs. 

This Month's Muffin Monday Recipes!

• Banana Crumb Muffins from Jolene's Recipe Journal
• Blueberry Banana Muffins (Small Batch) from Food Lust People Love
• Lemon Cranberry Corn Muffins from A Day in the Life on the Farm
• Matcha Chocolate Chip Muffins from Passion Kneaded
• Orange and Strawberry Whole Wheat Muffins from Karen's Kitchen Stories
• Sourdough Banana Carrot Muffins from Zesty South Indian Kitchen

Orange and Strawberry Whole Wheat Muffins

Yield: 12 muffins

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

These orange and strawberry whole wheat muffins are filled with the flavor of fresh oranges and strawberries.

Ingredients

• 170 grams (1 1/2 cups) whole wheat flour
• 120 grams (1 cup) all purpose flour
• 50 grams (1/2 cup) granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon orange zest
• 1 1/2 cups fresh orange juice
• 1/2 cup neutral oil
• 1 large egg
• 1 tablespoon vanilla
• 453 grams/1pound (2 1/2 cups) chopped strawberries

Instructions

1. Heat your oven to 375 degrees F. and line a 12 cavity muffin pan with muffin liners.
2. In a large bowl, whisk together the flours, sugar, baking powder, and salt.
3. In a medium bowl, whisk together the orange zest, orange juice, oil, egg, and vanilla.
4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, gently stir until just combined.
5. Add a heaping tablespoon of batter to each muffin liner in the muffin pan. Add about two teaspoonfuls of strawberry pieces. Divide the rest of the batter among the muffin cavities and then layer the rest of the strawberry pieces on top.
6. Bake the muffins for 17 to 20 minutes.
7. Cool the muffins in the pan for 5 minutes before transferring to finish cooling on a wire rack.

Nutrition Facts

Calories

219

Fat (grams)

10 g

Sat. Fat (grams)

1 g

Carbs (grams)

29 g

Fiber (grams)

3 g

Net carbs

26 g

Sugar (grams)

9 g

Protein (grams)

4 g

Cholesterol (grams)

16 mg

https://www.karenskitchenstories.com/2024/01/orange-and-strawberry-whole-wheat.html

Karen's Kitchen Stories

muffins, strawberries

breakfast

American

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Recipe adapted from The Kitchn.