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A strawberry lemon muffin up close.

Strawberry Lemon Muffins

These muffins are moist and delicious. They are quick and easy to prepare, and make a wonderful brunch, snack or treat. Kids love them too!
Prep Time:15 mins
Cook Time:18 mins
Total Time:33 mins
Servings:12 muffins


For the muffins:

  • 1 cup fresh strawberries diced
  • ¾ cup granulated sugar
  • 2 eggs
  • ½ tsp salt
  • ¾ cup unsalted butter melted
  • 2 teaspoons baking powder
  • ¼ cup vegetable oil
  • 1 ¾ cups all-purpose flour
  • ½ cup water
  • 1 teaspoon lemon zest

For the topping:

  • confectioners’ sugar for dusting
  • 2 tablespoons turbinado sugar


  • Mix together ½ cup water, 1 teaspoon lemon zest, ¼ cup vegetable oil, ¾ cup sugar, ¾ cup butter, and 2 eggs in a medium bowl. Keep aside.
  • In another bowl, whisk together 2 teaspoons baking powder, 1 ¾ cups flour, and ½ teaspoon salt. Add to wet ingredients and mix until incorporated.
  • Fold in 1 cup fresh diced strawberries, until combined.
  • Line muffin tins with muffin papers and fill with the batter. Sprinkle each with turbinado sugar.
  • Bake in a preheated oven at 425 F until golden brown, for about 16 to 18 minutes.
  • Serve and enjoy!


  • Use fresh strawberries because they boast so much flavor. This isn’t a recipe for canned or frozen ones.
  • If you can’t find Turbinado sugar, substitute dark brown sugar instead for a similar result.
  • You might like to sprinkle some confectioners' sugar over the finished muffins.
  • Use lime zest rather than lemon zest if you want to change the flavor.


Calories: 279kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 210mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 396IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg