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Strawberry Lemon Muffins

By: Author Marsha

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Categories Breakfast, Muffins, Spring, Summer

Home > Muffins > Strawberry Lemon Muffins

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

Strawberry lemon muffins drizzled with a glaze on a baking tray.
Strawberry lemon muffins drizzled with a glaze on a baking tray.

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 drizzled with a sweet glaze on a baking tray.
Strawberry lemon muffins drizzled with a glaze on a baking tray with strawberries in background.

Ingredients for Strawberry Lemon Muffins:

  • plain/all-purpose flour
  • caster/granulated sugar
  • baking powder
  • baking soda
  • salt
  • large egg
  • vanilla extract
  • vegetable oil
  • greek-style yogurt
  • lemon
  • fresh strawberries

For the glaze, you’ll need:

  • icing/powdered sugar
  • lemon juice

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.

A strawberry lemon muffin drizzled with a glaze with wrapper peeled off on baking tray.
Strawberry lemon muffin with wrapper peeled off on baking tray.

These muffins are super easy to make, and only take 10 minutes to throw together. You have got to try them. I promise you’ll love them just as much as we do!

Strawberry lemon muffin with wrapper peeled off and bite taken out of it on baking tray.
A stack of three strawberry lemon muffins drizzled with a glaze on baking tray.
Strawberry lemon muffins drizzled with a glaze on baking tray.
Strawberry Lemon Muffins - Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze! #strawberry #lemon #muffins #muffinrecipes

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Yield: 12 muffins

Strawberry Lemon Muffins

A stack of three strawberry lemon muffins drizzled with a glaze on baking tray.

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

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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.
  5. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

For the Glaze

  1. 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.

Nutrition Information:

Yield:

12 muffins

Serving Size:

1 muffin
Amount Per Serving: Calories: 251Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 199mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

© Marsha Cook
Category: Muffins

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Katie

Saturday 22nd of January 2022

Have you ever used frozen strawberries? I have a large bag that I need to use up and I’m trying to find recipes.

Marsha

Saturday 22nd of January 2022

Yes! Frozen strawberries work great.

Langelihle Sawunyama

Friday 23rd of July 2021

Can I exchange the Greek yoghurt for milk?

Marsha

Friday 23rd of July 2021

Yes.

Jacquie

Thursday 18th of March 2021

These were delicious! My only change was to add a little cinnamon. My family loved them and I’ve shared the recipe with friends! Thank you!!

Kelsey

Wednesday 6th of June 2018

No lemon maybe lemon extract!?

Marsha

Wednesday 6th of June 2018

Replace the juice with 1 - 2 teaspoons of lemon extract! :)

Sasha

Friday 5th of May 2017

Thanks for this recipe. Can I bake this cupcakes without strawberries? Will they still be good? Thanks for your reply))

Marsha

Friday 5th of May 2017

Of course! You can replace them, or leave them out completely. The muffins will still taste great :)

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