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.
Servings: 12 small muffins
Calories: 194kcal
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
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
- 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.
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.