Strawberry Lemon Muffins – Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze!

PIN IT FOR LATER!

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

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!

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

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.

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

These muffins are super easy to make, and only take 10 minutes to throw together. You have got to try them!

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

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!

15 minPrep Time

20 minCook Time

35 minTotal Time

Save Recipe

Ingredients

    For the Muffins
  • 2 cups (250g) plain/all-purpose flour
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • Zest and juice of 1 lemon
  • 1 and 1/4 cups (250g) fresh strawberries, chopped
  • For the Glaze
  • 1 cup (125g) icing/powdered sugar
  • 2 - 3 tablespoons lemon juice

Instructions

    For the Muffins
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. For the Glaze
  6. Whisk together the icing sugar and lemon juice until smooth. Drizzle over the cooled muffins.

Notes

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.

6.8
http://marshasbakingaddiction.com/strawberry-lemon-muffins/

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

Strawberry Lemon Muffins | marshasbakingaddiction.com @marshasbakeblog

4 Comments

4 comments on “Strawberry Lemon Muffins”

  1. Lately, you’ve totally got me in a muffin kind of mood, Marsha. 🙂 First it started with your incredible chocolate banana muffins and now it’s even bigger with your gorgeous strawberry lemon muffins! Just looking at these makes me feel happy and so excited about Spring! Pinned, of course. Hope you have an awesome weekend! xo

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