Strawberry Lemon Muffins

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

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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! 🙂

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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!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yields 12 muffins

Ingredients

For the Muffins

• 2 cups plain/all-purpose flour 250g
• 3/4 cup caster/granulated sugar 150g
• 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 vegetable oil 60ml
• 1 cup Greek-style yogurt 240g
• Zest and juice of 1 lemon
• 1 and 1/4 cups fresh strawberries 250g, chopped

For the Glaze

• 1 cup icing/powdered sugar 125g
• 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.

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.

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!