Strawberry Lemon Muffins – Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze!
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!
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.
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!
Try these delicious muffins next!
Strawberry Lemon Muffins
Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze!
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
- 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.
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 muffinAmount Per Serving: Calories: 251 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 17mg Sodium: 199mg Carbohydrates: 47g Fiber: 1g Sugar: 31g Protein: 4g
8 comments
Yum to that flavor combination! Strawberries are my favorite fruit and that lemon must really lighten the whole thing up!
Thanks, Shelby! 🙂
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
Thanks, Demeter! 🙂 xo
Thanks for this recipe. Can I bake this cupcakes without strawberries? Will they still be good? Thanks for your reply))
Of course! You can replace them, or leave them out completely. The muffins will still taste great 🙂
No lemon maybe lemon extract!?
Replace the juice with 1 – 2 teaspoons of lemon extract! 🙂