Strawberry Lemon Muffins

Strawberry lemon muffin with a bite taken from it.

No ratings yet

These strawberry lemon muffins are deliciously refreshing with fresh strawberries, lemon zest and lemon juice. They are soft, moist and light.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 230kcal

Author: Meymi

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.

Notes

*I always melt the butter halfway, remove it from the heat and stir. This way it cools easily.

** If the strawberries are too juicy, place them on a paper towel to let them dry.

How to store: 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.

Nutrition