These delicious strawberry lemon muffins are soft and moist. They have a bright flavor with fresh strawberries, lemon zest and lemon juice.
Today’s muffins are perfect for spring and summer with a refreshing flavor. In each bite, you feel the strawberries with a refreshing lemon.
I adapted this strawberry lemon muffin recipe from my lemon raspberry streusel muffins.
I was going to add crumbles on top as I love crumbles everywhere. But as I made strawberry cream cheese muffins with crumbles, I wanted to stop myself this time and it still tasted so good.
If you like you can add a lemon glaze on top as I did in my lemon poppy seed muffins.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Flour-I use all purpose flour; it gives structure
- Baking powder-It works as a leavener.
- Salt-It is optional.
- Sugar-I use just enough sugar.
- Lemons-I use lemon zest and lemon juice.
- Eggs-They give structure as well.
- Milk-I use whole milk. It gives moisture
- Butter-I use unsalted melted butter. It gives moisture besides its good taste.
- Strawberries-I use a heaping cup of strawberries.
Step by step instructions
First I place the flour, baking powder and salt(optional) in a large bowl and stir with a whisk. I set aside the bowl.
Then I combine lemon zest and sugar in a medium bowl with a whisk.
Next, I add the eggs and stir with a whisk.
I stir in the milk, melted butter and lemon juice.
Next, I pour the wet mixture over the flour mixture and stir with a whisk. There may be some flour left which is fine as we add strawberries in the next step.
Then I add the strawberries and fold with a spatula.
I divide the batter into the 12 muffin cups. The batter fills each cup to the top. I bake for 24 minutes or until the toothpick that is inserted into the center comes out clean and the top is lightly brown at the top and golden brown on the sides.
Once baked, I keep the muffins in the muffin tin for 10 minutes and then let them cool on a wire rack.
Enjoy!
You can keep completely cooled muffins in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days and in the freezer for up to 2 months.
Other Muffin Recipes You May Enjoy!
- Orange Blueberry Muffins
- Banana Carrot Muffins
- Apple Cream Cheese Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Banana Blueberry Oatmeal Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Strawberry Lemon Muffins
Ingredients
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- ⅛ teaspoon salt (optional)
- 150 grams (¾ cup) granulated sugar
- 18 grams (2 tablespoons) lemon zest
- 2 large eggs, room temperature
- 180 grams (¾ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter*, melted
- 45 grams/ml (¼ cup) fresh lemon juice
- 180 grams (1 heaping cup) fresh strawberries**, cut into ½ inch(1.25 cm) pieces
Instructions
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into a regular size 12 cup muffin pan and set aside.
- Place the flour, baking powder and salt if using in a large bowl and stir with a whisk. Set aside.
- Combine the sugar and lemon zest in a medium bowl with a whisk to bring the lemon flavor out.
- Add the eggs and stir with a whisk until just combined.
- Mix in the milk, melted butter and lemon juice.
- Pour the wet mixture over the flour mixture and mix until just combined. There may be some flour visible.
- Fold the strawberries with a spatula. Don’t overmix the batter so the muffins will be light.
- Fill 12 paper liners to the top with the batter.
- Bake for 22-24 minutes or until a toothpick that is inserted into the center of the muffins comes out clean, the top of the muffins are lightly golden brown and the edges golden brown. As the baking time may change from oven to oven, you can check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring them onto a wire rack to cool completely.
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