Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add extra moisture and can make the muffins soggy and dense. For the best texture and most intense flavor, stick with freeze-dried strawberries. If you must use fresh, dice them small, toss them in a little flour, and expect a denser, moister muffin.

Where can I buy freeze-dried strawberries?

You can find them in the dried fruit or snack aisle of most grocery stores, at warehouse clubs, and online. Look for ones with no added sugar or oils for the purest flavor.

What is whole wheat pastry flour, and can I substitute it?

Whole wheat pastry flour is milled from soft wheat, so it has less gluten and a lighter, more tender result than regular whole wheat flour. You can substitute all-purpose flour 1:1, or use a 50/50 blend of all-purpose and regular whole wheat flour in a pinch.

Can I substitute the Greek yogurt?

Yes! Plain regular yogurt, sour cream, or a dairy-free yogurt alternative all work well. Full-fat versions give the richest, most tender muffins.

How do I store strawberry muffins?

Store them in an airtight container at room temperature for up to 2–3 days, or in the refrigerator for up to a week. Add a paper towel to the container to absorb excess moisture and keep them fresh.

Can I freeze these muffins?

Absolutely. Cool them completely, then freeze in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Why did my freeze-dried strawberries lose their color?

A little color bleeding into the batter is normal and harmless. To keep the berry pieces vibrant, fold them in gently at the very end and avoid over mixing.

Strawberry Muffins with Freeze Dried Strawberries Recipe

Strawberry Muffins

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The best ever, intense strawberry muffin recipe made with real fruit and none of the sogginess that comes with it.

If you have been looking for a strawberry muffin recipe that actually tastes like strawberries, this is it. Most recipes rely on fresh berries that release too much water, leaving you with mushy pockets and a bland base. My secret? Freeze-dried strawberries. By using freeze-dried fruit, we infuse the batter with concentrated flavor and a beautiful, deep red color. These muffins are bakery style, moist, and bursting with summer berry vibes in every single bite, without sacrificing that perfect crumb.

Author: Ellen
Category: Breakfast, Snack
Method: Baking

Ingredients

Units Scale

2 cups (220 grams) whole wheat pastry flour or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
3/4 cup (175 grams) granulated sugar
2 large eggs, room temperature
1 teaspoon lemon zest
1/2 teaspoon vanilla
2 tablespoons whole milk
1 1/2 cups (360 grams) greek yogurt (full fat or 2%) or sour cream
2.4 ounces (64 grams) freeze dried strawberries (2 packages of Trader Joe's Freeze Dried Strawberries), divided. Set aside 1/2 cup for topping.

Topping

2 teaspoons turbinado sugar
1/2 cup freeze dried strawberries pieces, break into smaller pieces
juice of 1/2 lemon (~2 tablespoons)

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Instructions

Preheat oven to 350°F and line a 12 count muffin tin with liners.
In a medium bowl, combine flour, baking powder, baking soda and salt.
In the bow of your stand mixer with the whisk attachment, whisk the butter and sugar, eggs, lemon zest, vanilla, and milk on medium for 5 minutes until smooth and fluffy.
Add the flour mixture and yogurt (or sour cream). Beat on low for 10 seconds until almost combined. With a silicone spatula, scrape down the sides and bottom of the bowl and finish mixing by hand until just combined.
Set aside ~1/2 cup of freeze-dried strawberries and fold in the rest of the freeze-dried strawberries. Divide the batter evenly into the muffin tin, filling each about halfway full.
In a small bowl, combine the turbinado sugar, 1/2 cup of strawberry pieces and juice of 1/2 a lemon. Top each muffin with some lemon/strawberry/sugar mixture.
Bake for 20 to 22 minutes or until a cake tester inserted in the center of a muffin comes out clean. Transfer the muffins to cool on a wire rack.

Notes

Both whole wheat pastry flour and all-purpose flour works wonderfully in this recipe.
You can use 2% or 5% greek yogurt or sour cream. Sour cream will make these muffins denser and richer but they all work well here too.
Don’t skip the lemon zest. It brightens up the whole muffin.
You can use 5 egg whites or 2 whole eggs. My créme brûlée recipe uses 5 egg yolks and I use the remaining 5 egg whites to make these strawberry muffins.

Find it online: https://moderateposh.com/strawberry-muffins-recipe/