These lemon strawberry muffins are bright, cheery, and perfect for spring and summer!
Once you realize how easy it is to make strawberry lemon muffins, they’re sure to become a repeat breakfast in your family!
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As soon as the first signs of spring roll around, I start to crave the refreshing flavors of lemon and strawberry.
Maybe it’s because I spent many of my growing-up years in Florida, where the Plant City Strawberry Festival was held each spring, kicking off strawberry season with plentiful juicy strawberries.
Perhaps it’s the extra sunshine and cheery flowers that make me long for more colorful foods made with fresh fruits.
Either way, if you find yourself in a similar boat, you’re going to love these strawberry lemon muffins!
Because let’s be honest–starting the morning off with a delicious muffin to accompany your cup of hot tea or coffee is one of the simple pleasures of life!
Strawberry and Lemon Muffins Recipe
One of the best things about the recipe for these muffins is that it’s just so easy!
Because when you have a hankering for bakery style muffins, you need something that comes together quickly.
Fresh strawberries, lemon zest, and fresh lemon juice are the stars of the show, bringing brightness and flavor to the pantry staples, allowing you to whip up a batch quickly with common ingredients you probably already have on hand.
Sweet strawberry flavor pairs perfectly with the tartness of lemons, so it’s a wonderful combination, rolled into moist muffins you will want to make again and again.
And let’s not forget about the glaze–it adds the perfect zippy sweetness to the tops of these strawberry lemonade muffins, taking them to the next level.
More Easy Muffin Recipes:
How to Make Strawberry Lemon Muffins
It’s easier than you think to make bakery style muffins at home, creating a delicious breakfast!
Ingredients You’ll Need:
- Self-rising flour
- Granulated sugar
- Milk
- Vegetable oil (or coconut oil)
- Egg
- Vanilla extract
- Chopped strawberries
- Lemon zest
- Powdered sugar
- Lemon juice
How to Make it:
(Printable recipe card is located below)
Combine dry ingredients. In a large bowl, combine flour and sugar by whisking together.
Combine wet ingredients. In a separate bowl, mix together milk, oil, egg, and vanilla extract.
Mix muffin batter. Gradually add the wet ingredients to the flour mixture, mixing just until batter comes together.
Add strawberries and lemon zest. Using a rubber spatula or wooden spoon, gently fold the chopped strawberries and lemon zest into the batter.
Bake. Divide the batter among twelve wells of a muffin pan, lined with muffin cups (or greased if you don’t have paper liners on hand). Using an ice cream scoop is a simple way to scoop the batter!
Bake at 350F for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and glaze. Allow the muffins to cool in the muffin tin for about 5 minutes, then remove to a wire rack to cool completely.
Prepare lemon glaze by whisking together powdered sugar and lemon juice in a small bowl.
Once the muffins are cooled, drizzle the glaze over the top of each muffin. Allow a few minutes for the glaze to set into a satiny finish.
Notes and Adaptations:
- Leftover muffins can be stored in an airtight container at room temperature for 2-3 days.
- If you don’t have self-rising flour, you can make your own with all-purpose flour. For each cup of all-purpose flour, you can add 1 1/2 tsp baking powder and 1/4 tsp salt.
- Feel free to use Meyer lemons or regular lemons. I do not recommend using bottled lemon juice, as it will affect the taste.
- This recipe has only been tested with fresh berries. If you want to try using frozen strawberries, I recommend adding them frozen to the batter (rather than thawing first) for best results.
Recommended Equipment:
Strawberry Lemon Muffins
These strawberry lemon muffins are chock full of fresh strawberry and lemon flavor, making them a bright and cheery breakfast option!
Ingredients
- For the Muffins:
- 2 cups self rising flour
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries
- 2 teaspoons lemon zest
- For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F/180°c. Grease a 12-well muffin pan or line with paper liners and set aside.
- Add the self rising flour and sugar to a large mixing bowl. Whisk together until well combined.
- In a separate small bowl, stir together milk, oil, egg and vanilla extract
- Pour the wet ingredients into the bowl with the flour mixture. Mix until just combined.
- Gently fold in the chopped strawberries and lemon zest, just until combined.
- Divide the muffin batter between the wells of the prepared muffin tin. Bake for 20 minutes, or until lightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Allow muffins to cool in pan for 5 minutes, before transferring to a wire rack to cool completely.
- To prepare the lemon glaze, stir the powdered sugar lemon juice (starting with 1 TBSP and increasing to 2 TBSP if needed) to make a smooth glaze. Drizzle over the cooled muffins. Allow a few minutes for the glaze to set up to a satiny finish before serving.
Notes
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 263Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 265mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
More Berry Treats:
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