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Strawberry Muffins

Strawberry muffins are made with better-for-you ingredients and topped with a delicious streusel pecan topping.
Course Breakfast
Cuisine American
Keyword strawberry muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 9 muffins
Calories 212kcal
Cost $4.12


  • 1 cup all-purpose flour or sub white whole wheat flour
  • 1 tablespoon cornstarch
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped strawberries stems removed
  • 1 large egg
  • 1/2 cup vanilla Greek yogurt full fat recommended; don't use regular yogurt (must be Greek)
  • 1/4 cup coconut oil measured when melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest optional*
  • 1/2 cup white sugar

Cinnamon-Pecan Streusel

  • 1/4 cup pecans very finely chopped (measure after chopping)
  • 1/4 teaspoon cinnamon
  • 2 tablespoons brown sugar lightly packed
  • 1 tablespoon coconut oil melted


  • Preheat the oven to 350 degrees F. Spray and lightly flour (do not use muffin liners as these stick) 7-10 of the muffin cavities and set aside.
  • Measure 1 cup of flour. Remove 1 tablespoon from the full cup measurement of the flour and return it to the flour bag. In a bowl, toss together the remaining flour with the cornstarch, baking powder, and salt until well mixed. (Tip: when you measure the flour spoon and level the measurement so you don't pack in too much flour into the measuring cup)
  • Stir in the chopped strawberries, gently, until well coated in the flour mixture and set aside.
  • In another bowl (important to use 2 bowls so the ingredients don't get over-mixed resulting in dense muffins), lightly beat the egg with a fork for 20 seconds. Stir in the Greek yogurt, vanilla extract, and melted coconut oil until well combined.
  • Stir in the lemon zest and sugar and mix until smooth.
  • Add the dry ingredients to the wet and mix until JUST combined. Over-mixing will yield less optimal results.
  • Fill up 7-10 muffin tins close to the top. (These muffins won't rise much) and then fill the other empty spots with water to ensure even baking.
  • In a small bowl, combine the finely chopped pecans, cinnamon, and brown sugar. Knead with your hands to get the mixture to come together. Stir in the coconut oil and drop about 3/4 tablespoon on to the top of each muffin.
  • Bake for 25-30 minutes or until a fork when inserted in the center comes out clean.


*Lemon zest gives these a hint of lemon flavor and freshness; it is optional.


Calories: 212kcal