Wednesday, July 30, 2014

Whole Wheat Strawberry Basil Muffins

These are good. These are, serve to two college friends you haven't seen in a very long time good. Last weekend, on Saturday I was busy the entire day prepping for a 12-hour photo/video shoot on Monday. Sunday guests were coming. Oh dear.

The night before I had no clue of what I could serve and hadn't done any shopping. I reluctantly settled on a copout bagel and cream cheese run, planning to make some eggs as well. 

Longtime friends deserve something better. When I woke up, after having done most of the prep for the job, my mind was clearer. Strawberry and basil flavors came dancing into my head. I knew I had frozen strawberries and plenty of basil in the herb garden.

A quick internet search revealed this recipe from one of my favorite talented food bloggers. I tweaked the recipe a bit using whole wheat flour,  brown sugar and attempted to be a bit fancy for guests by sprinkling homemade basil sugar on top.

The result was a perfect little homemade touch to a meal I had no time to make from scratch. The basil adds a nice herby flavor providing balance for the tangy strawberries all wrapped in whole wheat sweetness. 

Whole Wheat Strawberry Basil Muffins
(Adapted from Strawberry Basil Muffins from Something Swanky)

Makes 1 dozen.

  • 2 cups flour (whole wheat or all-purpose)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/4 cup olive oil (I used basil infused olive oil)
  • 1 large egg
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 cup chopped strawberries/ fresh or  frozen*
  • 1 tbsp chopped fresh basil
  • 1/3 cup basil sugar
*If you use frozen, make sure you defrost them and strain out the excess liquid before adding them to the batter.


  • Preheat oven to 350ºF.
  • Grease a 12 cup muffin tin.
  • Whisk together the flour, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together the milk, olive oil, egg, brown sugar, and vanilla.
  • Mix in by hand the dry ingredients just until the batter comes together. Add the strawberries and basil.
  • Divide the batter evenly among the 12 cups in a muffin tin.
  • Sprinkle the basil sugar on top.
  • Bake for 20 minutes or until a knife inserted comes out clean.
  • Transfer to a wire rack, to cool. Lovely if served slightly warm. 

For the Basil Sugar topping:

  • 1 cup white granulated sugar
  • 1/3 cup chopped fresh basil washed and dried thoroughly.
  • In a jar alternately layer the sugar and basil until the jar is full.
  • Tightly seal with lid and store in a cool dark place. The sugar should be ready to use in 3 days.


  1. A perfect tasting treat to top off a wonderful visit :)

  2. Love my muffins and these are beyond any taste combo imagined - basil and strawberries! Wow...


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