Strawberry Lemon Muffins

a halved strawberry lemon muffin on a white plate on a marble surface with strawberries and lemons around it

Start any day right with scrumptious Strawberry Lemon Muffins. These tart and sweet muffins taste like strawberry lemonade and are great to make for breakfast or brunch. Calling for easy to find ingredients, you're going to want to bake a batch to share!

Prep Time 15

Cook Time 18

Total Time 40

Servings (3T) muffins

Calories 163kcal

Ingredients

2 cups all-purpose flour 240g
2 teaspoons baking powder 12g
½ teaspoon baking soda 5g
½ teaspoon kosher salt 2g
1 cup granulated sugar 200g
½ cup plain Greek yogurt 120g (can substitute with sour cream)
¼ cup flavorless oil 54g
1 ½ tablespoons lemon zest from 1 large lemon
3 tablespoons freshly squeezed lemon juice 44g
2 large eggs
1 teaspoon pure vanilla extract 5g
½ cup milk
1 ¼ cups chopped strawberries 200g
2 tablespoons turbinado sugar for sprinkling on top of muffins

Instructions

Preheat oven to 400°F. Line muffin tins with parchment paper liners, and set aside.
Measure out the flour, baking powder, baking soda and salt into a large mixing bowl. Whisk until combined. Make a well in the center of the mixture.
Measure out the sugar, Greek yogurt, and oil into another bowl. Mix to combine.
Add the lemon zest, lemon juice, eggs and vanilla to the other wet ingredients. Whisk to combine.
Pour in the milk and stir to incorporate into the other wet ingredients.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Gently fold the finely chopped strawberries into the batter using a rubber spatula.
Dollop the batter into the prepared muffin tin cups, filling until three-fourths of the way full. (I filled mine with 3 tablespoons of batter each.) Sprinkle the tops with turbinado or sparkling sugar.
Bake in the preheated oven for 18-20 minutes or until golden brown and an inserted toothpick in the center comes out clean.
Cool in pans on a wire rack for a few minutes, then remove from muffin tin and set on top of the wire rack, and cool 10 minutes.
Enjoy warm or store in a cool place for a few days.

Notes

Makes 16 (3-tablespoon) muffins.

Nutrition