Whole wheat pastry flour and Greek yogurt keep these fresh strawberry muffins light and tender, and a cheesecake swirl makes them extra flavorful. Healthy and delicious!
I am SOOO excited about this post today for two important reasons. One – these whole wheat strawberry muffins are one of the best muffins I have ever made. Seriously. And two – I am hosting my very first giveaway on Chez CateyLou! Thanks to the amazing people at Hodgson Mill, I have an awesome prize pack full of their fantastic products to give to one lucky reader.
If you want to skip the text and get right to the prize, I understand 😉 Scroll down to the bottom of the post and ENTER TO WIN!
But first I want to talk about these delicious strawberry muffins!
I love baking with whole wheat pastry flour. Have you ever tried it? It can be hard to find, but it is worth seeking out because it does wonders for your whole wheat baked goods. Regular whole wheat flour can leave baked goods dense and dry, but whole wheat pastry flour allows you to add whole grain nutrition to your baked goods without sacrificing the texture at all! It keeps the crumb in these muffins super light and tender.
These muffins are packed with healthy ingredients. They are 100% whole wheat for starters. Then, there is a whole cup of nonfat Greek yogurt in the batter. And finally, tons of sweet, fresh strawberries are stirred into the batter. But of course I couldn’t have these be TOO healthy – so I decided to add a cheesecake swirl! And I really think it makes the muffins. There is just a teaspoon-full in each muffin, but it adds such a great flavor and makes them so moist!
I wasn’t kidding earlier when I said these are one of the best muffins I have ever made. The texture is perfect, so light and tender. The flavor is amazing – the strawberries really shine in here. A hint of cinnamon in the batter snd the tangy cream cheese in the cheesecake swirl really complement the berries. Plus, these strawberry muffins were just as good on the second day! They might not look quite as pretty as some other muffins, but they make up for that with the incredible flavor.
Whole wheat pastry flour and Greek yogurt keep these fresh strawberry muffins light and tender, and a cheesecake swirl makes them extra flavorful. Healthy and delicious!
Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 5 Tablespoons unsalted butter, at room temperature
- 2/3 cup sugar
- 1 large egg, at room temperature
- 1 cup Greek yogurt, at room temperature (I used 0% Chobani)
- 1/4 cup milk, at room temperature (I used 2%)
- 1 teaspoon vanilla
- 1.5 cups diced fresh strawberries tossed in 2 teaspoons flour
- 4 oz cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Line a 12 count muffin pan with paper liners or spray with nonstick cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Add egg and mix well. Add yogurt, milk, and vanilla and beat until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Batter will be thick and slightly lumpy. Gently fold in the strawberries.
- In a medium bowl, beat together the cream cheese, sugar, vanilla, and egg yolk until well combined and smooth.
- Spoon one tablespoon of muffin batter in each muffin tin. Top each with a teaspoon of cheesecake mixture. Fill the muffin tins full with the rest of the batter.
- Bake for 20 - 24 minutes, until tops of muffins are just set. Remove from oven and let cool in the pan for a few minutes, then turn out onto a wire rack.
But enough about muffins, let’s talk about the GIVEAWAY! One lucky winner will receive the following awesome products from Hodgson Mill:
Bread flour, cornmeal, organic pastry flour, milled flax seed, active dry yeast, Kentucky Kernel Seasoned flour, brownie mix, Gluten free apple cinnamon muffin mix, almond flour, a Hodgson Mill Apron, and a Hodgson Mill dough scraper.
Imagine all the delicious things you could create in the kitchen with these goodies. Enter to win below, and tell all your friends to enter too! Good luck, and happy baking!
I’ve heard of whole wheat pastry flour but I’ve never used it yet. I love muffins and these look delicious! Have a lovely day. 🙂
I love baking breads and muffins with whole wheat pastry flour. These muffins look so juicy good!!!
Cate, I haven’t baked with whole wheat flour very much but these muffins sound like the perfect way to jump in! Love those strawberries nestled within 🙂
Any breakfast item with the work “cheesecake” in the title is bound to catch my eye, and these muffins look nom-erific! I’ve never tried whole wheat pastry flour, but I definitely want to now!
These muffins sound delicious! Love that you used whole wheat flour. And that cheesecake swirl is perfection! I’m also kiiiiind of obsessed with those straws. They’re too cute!
Whole wheat pastry flour IS amazing! As are these muffins -strawberries and cream cheese are amazing together! Thanks for such an incredible giveaway! It is a good one to be the first 😉 Happy Wednesday Cate!
Holy smokes dude! You have a ton of entries for your contest! Congrats on your first prize-hostess gig! So proud of your amazing blog… and the next time you’re in town I would REALLY like to try these delicious looking muffins!
These muffins look amazing! I love all the strawberries 🙂
Beautiful muffins, Cate! I would absolutely love a couple of these for breakfast in the mornings with some coffee! Thanks so much for putting together the giveaway. So fun! 🙂
I recently had a strawberry muffin-making addiction, cate, so I definitely approve of this post! The wholewheat flour is a great addition and thanks for the recipe for the cheesecake swirl. I reckon I could find plenty of other uses for that one! 😉
Helen, this was actually my first strawberry muffin! It certainly won’t be my last – I loved these!!!
that cheesecake swirl has me swooning! How dreamy!
Thanks, Lily! The cheesecake swirl is definitely the best part 🙂
oh my gosh,you had me at “cheesecake swirl” 😉 That’s my favorite kind of muffin! I never think to use whole wheat flour but these look great.
Thanks, Amy!! The cheesecake swirl really makes these muffins amazing!
These look fantastic Cate! Love the cheesecake swirl!
These muffins look delicious! Love the cheesecake swirl 🙂
Thanks, Holly!
Loving these strawberry muffins! And totally love those muffin liners!! Where did you get them?! They look so cool!!!!
I love that we both made muffins for our Hodgson Mill posts! Yours look fabulous. Love the whole wheat + Greek yogurt, and LOVE the cheesecake swirl + strawberries! Pinning these for sure 😉
These were wonderful, just made them! I ran out of time and just dropped a cube of cream cheese in the middle of each one instead of the swirl, it still worked. Yummy, thanks!