Strawberry Poppy Seed Muffins are the perfect grab-and-go breakfast! Made with fresh strawberries and drizzled with honey, they’re sure to be a hit at any brunch.
It’s round-up time! Brunch is hands-down one of my favorite excuses for getting together with friends. In fact, my three friends and I make it a priority to brunch once a month/once every other month because, why not? Today we’re sharing delicious breakfast recipes to bring to your next brunch event.
PB & J Stuffed French Toast Skewers by rachLmansfield
The best of both worlds with peanut butter and french toast combined into one delicious, dairy free dish.
Toast Bar by The Blissful Balance
This toast bar is a great option to serve at your next brunch to give your guests the gift of option. Using the technique of a taco bar, this toast bar makes for a yummy brunch with various flavor combinations.
Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing by Fit Mitten Kitchen
These Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing are an easy, flavorful side dish to add to your brunch menu. The homemade, vegan-friendly dressing takes these brussels sprouts to a whole new level!
No-Bake Mini Fruit Tarts by The Balanced Berry
These mini fruit tarts are the perfect brunch treat. They’re incredibly easy to make, lightly sweet and are vegan-friendly!
Cherry Ginger Vanilla Smoothie Bowl by In It 4 The Long Run
This cherry ginger vanilla smoothie bowl is beautifully balanced with sweet juicy cherries and spicy ginger. But we all know the best part of a smoothie bowl are the toppings.
Ohhhh boy oh boy oh boy—what a weekend. Things that happened include 1) Miguel and his groomsmen got their suits for the wedding (YAY) 2) We went over to my aunts house for dinner last night and it was awesome 3) My iMac won’t turn on. <—ugh I was trying not to whine about this buuuut here I am whining about it. Short story: I purchased my iMac back in September and from the moment I got it it’s been slower than a brand new computer should be. Then, for the past two weeks, it’s been shutting down randomly. Not good. So I took it to the Apple store, they kept it overnight and “fixed it”, and when I brought it back home yesterday it wouldn’t turn on. -_- I can’t. Sooooo I’m going back to the store later today with my fingers majorly crossed that it’s something they can easily fix.
Thank gawddddd I kept my laptop! As for these muffins, they’re awesome. How should you know they’re awesome? Well because I basically took the recipe from these muffins and SLIGHTLY adapted them. No need to come up with a brand new recipe when I already have a delicious one on my site. I used fresh strawberries, which work much better than frozen ones FYI, and drizzled them with a bit of extra honey before serving. SO GOOD.
Whether you’re enjoying these strawberry poppy seed muffins as a grab-and-go breakfast or four at a time on a Sunday morning (I’m the latter), I KNOW these muffins will be a hit!
- 2 cups whole wheat flour
- 1 tbsp raw cane sugar*
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- ¼ cup + 2 tbsp honey
- 1 tsp vanilla extract
- ¼ cup yogurt (Greek or dairy free--either will work)
- ¼ cup almond milk
- 2 tbsp poppy seeds
- ⅓ cup fresh strawberries, chopped
- Preheat oven to 350°.
- Combine flour, sugar, baking soda, and baking powder together in a bowl; set aside.
- In a separate bowl, whisk eggs, honey, vanilla, yogurt, and milk together.
- Fold wet ingredients into dry and stir everything together, preferably with an electric mixer.
- Stir in poppy seeds and chopped strawberries by hand.
- Place muffin liners in a muffin tin and spray each one with nonstick spray or coconut oil.
- Using a spoon, scoop batter evenly into each muffin tin, using the back of the spoon to smooth the batter down.
- Bake for 10-15 minutes or until a toothpick comes out clean.
- Drizzle with additional honey before serving and enjoy!
Q: Do you brunch frequently? Tell me about your favorite brunch spot.