Let’s face it. Often a muffin is just a small sugary cake parading around like it is something good we all should be eating. Delicious yes but probably better suited for special occasions. That doesn’t have to be the case when you make a few small changes. So I did and I think that qualifies them for “healthy-ish”. They’re dairy-free, more nutrient-dense yet oh-so-delicious. A perfect spring muffin that bridges cake-like deliciousness and a “healthy-ish” morning snack. And they’re pretty…perfect for a Mother’s Day Brunch. And if this one doesn’t float your boat, join my blogging friends below to see their Mother’s Day brunch ideas.
Since we have two small dictators running the kitchen these days and boycott muffins with “chunks” I decided it would be best to puree up the strawberries. Are you kiddos like this too? My goodness. At least it makes for a fun way for the littles to help out since kids loooove blenders. Last year I doctored this recipe from the cookbook ironically titled, “Healthy-ish” (are you sensing a theme with my cooking/baking these days, haha). I added pureed strawberries to and it was a yummy and healthy addition.
I wanted to make them out of all whole wheat flour but they were a bit on the dry side when I did that, so I scaled back and did 50/50 whole wheat flour and all-purpose flour. I also want to experiment with alternative sweeteners eventually. I’ll let you know what I find. But with a new-ish born baby girl, organic cane sugar it is.
INGREDIENTS
1 C All Purpose Flour
1 C White Whole Wheat Flour (I use Arrowhead Mills)
3/4 C granulated sugar
2 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1/2 C Dairy-free Milk (I used Oately oat milk, almond would be great too)
1 tsp Lemon Juice
Zest of one lemon
1 C Pureed Fresh Strawberries (ended up being 8-10 medium sized strawberries)
1/2 C Vegetable Oil
CRUMB TOPPING
2 Tbsp Granulated Sugar
2 Tbsp Earth Balance
1/4 C All Purpose Flour
1/4 tsp Ground ginger
LEMON GLAZE
1/4 C Powder Sugar
1 Tbsp lemon juice, more if dry
lemon zest
Preheat oven to 375 degrees F. I used some pretty ombre muffin cup liners I got at Target. I loved the way they looked so much I went back and bought more. They’re by Wilton and you can find similar ones on Amazon, here. The recipe makes about 13-14 muffins which I always find a bit annoying since you have to stick a muffin pan back in the oven for one or two measly muffins, which means I usually try to add that extra batter to each muffin to keep it at 12. Haha! Another quick tip, give the inside of the paper muffin cups a quick spray with an olive oil spray so you don’t get half the cooked muffin sticking to the paper.
Start by mixing the dry ingredients together in a small bowl: flours, baking powder, salt, and lemon zest. Combine sugar, eggs and oil in a large bowl.
In a 1/2 C measuring cup combine oat milk with 1 tsp lemon juice. Then in a blender, combine that oat milk/lemon juice combo and the fresh strawberries. Finely puree them and add mixture to the wet ingredients.
Mix until combine without overdoing it and set aside. Make the crumb topping in a separate bowl. Fill muffin tins 3/4 way up and add a spoonful of crumb topping, using back of knife to push crumb topping down into the batter and then top muffins off with some additional crumb topping. These are crumbalicious.
Bake 15-20 minutes, mine needed 17 minutes to be done and moist without brown and overdone. Pull them out and let them cool on a wire rack. While they’re cooling, mix glaze ingredients together and once they’re cooled down a bit, drizzle lemon glaze over them. Enjoy! And how beautiful are these pictures by Ruth Eileen Photography. Ruthie is so gosh darn talented, from home decor to family photos, if you need a photographer send her a note.
So now you need to pop on over and say hi to these sweet ladies and try some of their delicious recipes.
How yummy does Ashley from Modern Glam’s Gin and Tonic look? Such a sweet idea to add flowers to the drink.
Sweet Leslie from My 100 Year Old Home has some amazing brunch ideas.
Janine from Happy Happy Nester has some delicious punch recipes that would be great at a Mother’s Day brunch.
Krista from The Happy Housie has a delicious mimosa recipe which I wouldn’t be at all sad about if my delightful hubby dropped off by my bedside. Haha!
Doreen has some great ideas for the perfect Mother’s Day Brunch.
Tauni has a delicious recipe for a Hatch Chili Egg Bake. Yum-o!
Christina at the DIY Mommy has a delicious recipe for waffle eggs benedict.
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[…] made these gorgeous Strawberry Lemon Crumble Muffins that look absolutely […]
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[…] Jackie’s Strawberry Lemon Crumble Muffins look incredibly yummy? I would be so tempted to only eat the top layer of crumble and my family […]
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So beautiful Jackie! Can’t wait to try! xx
Thank you Doreen!
Looks delicious! I have a couple of questions about substitutions. Would it be ok to use all purpose flour instead of the whole wheat flour? Will coconut sugar work?
Hi there! Great questions. Absolutely, you can definitely use just all purpose flour and it will turn out delicious. I’ve never worked with coconut sugar before but if it has the same ratio usage as granulated sugar than it should be a good replacement. It will usually say on the back of the packaging. Let me know, I’d love to try that if it turns out well.
I always look forward to your baked goodies! These strawberry muffins look insanely delish! xoxo
I love the term “healthy-ish” LOL! Pureeing the strawberries would make these really moist and yummy – great idea!
Thank you Sarah, they really are a yummy one. 🙂
These look yummy! Love your beautiful muffin “tin” and papers, too. Can you tell me how many muffins the recipe makes?
Hi Camille, great question! I’ll add that to the recipe. I usually get 13 or 14 muffins out of it.
Is there supposed to be any sugar in the muffin batter? Or just in the crumb and glaze?
They smell delicious as I’m making them!!
Hi Sarah, yes, thank you! 3/4 C sugar. Sometimes I’ll divide the sugar and do 1/2 C granulated sugar and 1/4 C honey just to add some natural sugar. It makes me feel better, haha. But for these I just used granulated sugar.
I made these yesterday, and OH MY GOD, they were delicious. The lemon zest and the crumble topping really made the difference. Thank you so much for sharing the recipe! And lovely photos by the way. Love your blog.