Delicious Strawberry Lemon Muffins

Name: Delicious Strawberry Lemon Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 3/4 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup fresh strawberries (diced); 1 tbsp lemon zest (approximately 1 lemon); 2 large eggs (room temperature); 1 cup buttermilk (room temperature); 1/2 cup unsalted butter (melted and cooled); 1 tsp vanilla extract

40 min 12 muffins Easy

All Recipes

Enjoy these fresh and zesty strawberry lemon muffins, perfect for breakfast or a sweet snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Strawberry lemon muffins are a delightful treat that combines the sweetness of strawberries with the tangy zest of lemons. These muffins are perfect for breakfast, brunch, or a midday snack and are sure to brighten anyone's day with their fresh and fruity flavour. This version of strawberry lemon muffins is designed to be simple yet delicious, using common ingredients that highlight the natural flavours of the strawberries and lemons. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and promises great results every time.

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Pro tip: Ensure the oven is fully preheated for even baking.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Pro tip: Whisking helps to evenly distribute the leavening agents.

Prepare strawberries and lemon zest

Gently fold in the diced strawberries and lemon zest into the dry mixture.

Pro tip: Coating strawberries in flour helps to prevent them from sinking.

Combine wet ingredients

In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.

Pro tip: Ensure the butter is not hot to prevent scrambling the eggs.

Combine mixtures

Pour the wet ingredients into the dry ingredients and gently mix until just combined.

Pro tip: Do not over-mix to keep the muffins tender.

Fill muffin tin

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Pro tip: Use an ice cream scoop for even portions.

Bake muffins

Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even colour.

Cool and serve

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

Pro tip: Cooling on a rack prevents the bottoms from becoming soggy.

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Tips & Tricks

Use fresh strawberries for the best flavour.
Ensure your baking powder is fresh for a good rise.
Don't over-mix the batter to keep muffins tender.

Frequently Asked Questions

How long do strawberry lemon muffins last?

Strawberry lemon muffins last up to 3 days at room temperature in an airtight container.

Can I freeze strawberry lemon muffins?

Yes, you can freeze them for up to one month. Thaw overnight in the refrigerator before serving.

How many calories are in a strawberry lemon muffin?

Each muffin contains approximately 210 calories.

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but thaw and drain them well to remove excess moisture.

What can I use instead of buttermilk?

You can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.

Serving Suggestions

Serve these strawberry lemon muffins warm with a pat of butter or a dollop of cream cheese for an extra indulgent treat. They pair beautifully with a cup of tea or coffee. These muffins can be made ahead and stored in an airtight container at room temperature for up to 3 days, or frozen for up to a month. Simply thaw overnight in the refrigerator and enjoy!