These Strawberry Lemon Muffins are light and moist at the same time . A basic vanilla muffin recipe with the addition of fresh strawberries, lemon juice and infused lemon zest for a really fresh flavour.

Muffins are one of my go to treats to bake. From Double Chocolate Zucchini Muffins, to Orange Pecan Strusel Muffins to Buttery Carrot Muffins and so much more. What’s great about muffins is that they are generally easy to make and you can add pretty much what you like by way of flavours. We still have a lot of strawberries in the supermarkets and I have that lemon tree still full of lemons. So these Strawberry Lemon Muffins were the obvious choice this week!

What are these Muffins Like

• Size – These are small muffins, not a big bakery style muffin. They don’t rise high, so keep that in mind if baking them. I would actually call them tea cup muffins. They are the perfect size for an afternoon pick me up. I made them in a small (not mini), muffin tin about 2 inches in diameter.
• Flavour – These have a huge strawberry flavour with a hint of lemon which makes them quite fresh.
• Texture – The texture is really moist with a light crumb.
• Stays fresh for days – Many muffins will dry after a day, but not these. These will stay fresh and moist for at least three days.

Ingredients

• Dry ingredients – All purpose flour, baking powder and salt.
• Sugar – I used granulated white sugar.
• Diary and eggs – This recipe uses large eggs, butter and sour cream.
• Flavours – I used vanilla extract, lemon juice and lemon zest.
• Fresh ingredients – I used fresh chopped strawberries for these muffins.

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

Instructions

1. Preheat oven and prepare pans – Preheat oven to 350 degrees F. Grease or line 12 small muffin tins.
2. Combine dry ingredients – In a medium sized bowl sift together the flour, baking powder and the salt.
3. Combine sugar and lemon zest – In a small bowl combine the sugar and lemon zest. Use your fingers to completely infuse the lemon zest into the sugar.
4. Mix butter, sugar and eggs – In a large mixing bowl cream the butter and sugar for 3 – 4 minutes. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
5. Finish batter – Next, add half the flour to the batter and stir in gently. Then add the sour cream, and lemon juice. Add remaining flour. Once it is all incorporated, and the strawberries and stir to combine.
6. Pour into pans and bake – Pour batter into your prepared muffins tins and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.

Recipe Tips

• Infuse sugar – This is the process of mixing the lemon zest into the sugar. It ends up really enhancing the zest flavour and gives the muffin more of a lemon flavour. Don’t skip this step!
• Coating strawberries in flour – if you have problems with berries sinking to the bottom of your muffins, try tossing them in one tablespoon of flour before baking. This helps the heavy berries stick to the batter and prevent them from sinking.
• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Use room temperature ingredients – using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Watch baking time – Remember all ovens bake at different temperatures. These baked perfectly at 18 minutes in my oven. Yours could be anywhere between 15 – 20 minutes.

Substitutions

• Sour cream – I chose to use sour cream in these muffins to add additional moistness. You could use plain yogurt, Greek yogurt or even buttermilk in it’s place.
• Lemon zest and juice – Any citrus zests would work for this recipe depending on what flavour you would like. You could try orange, lime or even grapefruit!
• Strawberries – I used fresh strawberries for this recipe. Yes, you can use frozen strawberries. Just be sure to chop and add them frozen. If you use thawed berries, the juice will run in the batter giving it a pink colour. Also this recipe will work with raspberries and blueberries.
• Muffin pan – Okay so these muffins are small (not mini). If you want to make bigger muffins you could use a medium sized pan for about 10 muffins or a large muffin tin for about 8 muffins. If making bigger muffins you may need to add a few minutes to the baking time.

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Strawberry Lemon Muffins

These Strawberry Lemon Muffins are light and moist at the same time . A basic muffin recipe with the addition of fresh strawberries, lemon juice and lemon zest for a really fresh flavour.

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Servings: 12 small muffins

Calories: 194kcal

Author: Julia Pinney

Ingredients

• 1 1/2 Cups all purpose flour
• 1/2 Cup granulated white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 Cup butter at room temperature
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 Cup sour cream
• Zest and juice of 1/2 a lemon
• 1 Cup strawberries cut into small pieces

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
• In a medium sized bowl sift together the flour, baking powder and the salt.
• In a small bowl combine the sugar and lemon zest. Use your fingers to completely infuse the lemon zest into the sugar.
• In a large mixing bowl cream the butter and sugar for about 3 – 4 minutes. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
• Next, add half the flour to the batter and stir in gently. Then add the sour cream, and lemon juice. Add remaining flour. Once it is all incorporated, and the strawberries and stir to combine.
• Pour batter into your prepared muffins tins and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Infuse sugar – This is the process of mixing the lemon zest into the sugar. It ends up really enhancing the zest flavour and gives the muffin more of a lemon flavour. Don’t skip this step!
2. Coating strawberries in flour – if you have problems with berries sinking to the bottom of your muffins, try tossing them in one tablespoon of flour before baking. This helps the heavy berries stick to the batter and prevent them from sinking.
3. Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
4. Use room temperature ingredients – using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
5. Watch baking time – Remember all ovens bake at different temperatures. These baked perfectly at 18 minutes in my oven. Yours could be anywhere between 15 – 20 minutes.

Nutrition Facts

Strawberry Lemon Muffins

Amount Per Serving (1 muffin)

Calories 194 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 57mg19%

Sodium 160mg7%

Potassium 62mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 9g10%

Protein 3g6%

Vitamin A 343IU7%

Vitamin C 7mg8%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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