It may still be cold outside, but I’m bringing you a recipe that is bursting with Spring/Summery flavours, because why not? I love baking with fruit! Today, I bring you my scrumptious Strawberry Lemon Muffins. They’re perfect for breakfast or a snack!
These muffins are LOADED with lemon and strawberries. I used fresh lemon juice and zest, and 1 and 1/4 cups of fresh, chopped strawberries. To top these muffins off, I also drizzled on some sweet lemon glaze. Mmmmm.
These muffins are super easy to make, and only take 10 minutes to throw together. You have got to try them!
I hope you enjoy! 🙂
Yield: 12 muffins
Strawberry Lemon Muffins
Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze!
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with muffin cases, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Whisk together the egg, vanilla, vegetable oil, yogurt, lemon juice and zest. Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the strawberries.
Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
For the Glaze
Whisk together the icing sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.