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Strawberry Lemon Muffins

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Prep Time: 15 mins    Cook Time: 18 mins

5 from 3 votes

Strawberry lemon muffins pack a wonderful punch of flavor. They are fruity and sweet and make a great breakfast or snack. Loaded with strawberries and infused with zesty lemon, these muffins are well worth making.

A strawberry lemon muffin up close.
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Fresh strawberries are a great way to welcome in the springtime, but you can make these any season you like. It doesn’t matter whether you’ve made homemade muffins before or whether you’re totally new to this kind of baking because they aren’t hard to make at all.

When the weather starts warming up and fresh fruit hits the markets, this recipe should be high on your list of baking projects.

After you have combined all the batter ingredients you simply need to bake them. Very soon your kitchen will smell amazing, your muffins will be light and sweet, and you will have to use all your willpower not to bite into one hot from the oven!

The sweetness of strawberry along with the tartness of lemon will remind you of pink lemonade. Baked carrot cake oatmeal and carrot banana muffins are two other favorite breakfast desserts of mine!

Main Ingredients

The ingredients for strawberry lemon muffins spread out on a table.

These strawberry muffins are a delicious combination of fresh fruit and other ingredients, to ensure they come out not only tasty but also with the perfect texture. Here are some of the key ingredients you need to make this recipe:

  • Strawberries: This juicy berry is one of the main flavors in the recipe.
  • Lemon zest: To add a tangy flavor that pairs wonderfully with strawberry.
  • Turbinado sugar: Adds a caramel molasses flavor to complement the muffins.
  • Baking powder: This helps them rise.

Instructions Overview

So how do you make strawberry lemon muffins? Well, you’ll be pleased to know it’s pretty straightforward. First, you will beat together some lemon zest, sugar, and water, with eggs, butter, and oil.

The baking powder, flour, and salt are mixed together in another bowl. You can then combine the wet mixture with the dry one, and then fold in the strawberries.

Divide the strawberry lemon muffin batter between muffin tins and then sprinkle a little turbinado sugar on each one. They will take around 17 minutes to bake. Once they’re golden and cooked through, they are done, and you can cool them on a wire rack.

Two strawberry lemon muffins stack on each other.

Common Questions

Why are my muffins soggy?

This can happen when the steam in the strawberry lemon muffins doesn't evaporate properly. Take them out of the pan and let them cool in the muffin papers rather than have them sitting in the hot pan the whole time. This allows the steam to escape and prevents them from going soggy. Some bakers like to cool the muffins upside down to help them not get soggy, which has worked well for me as well.

Should you let muffin batter rest?

Chilling the batter overnight in the refrigerator is optional, but if you have time to make these ahead, I recommend you do. The muffins will come out tender, moist, and taller. If they're going straight from the refrigerator into the oven, give the recipe an extra couple of minutes to cook. Another suggestion is freezing the muffin batter in the cups and then thawing them overnight in the refrigerator before cooking.

How runny should muffin mix be?

Some muffin mixes are as runny as cream, while others are as thick as dough. It really depends on the recipe itself. With these strawberry lemon muffins, you can expect a medium thickness batter which will come out fine if you're accurate with your weighing and measuring.

How much do you fill muffin tins?

Don't fill them any more than ¾-full because the batter will rise up and run over, making a mess. Another good tip is to fill any empty muffin cavities in the pan about halfway with water to help with even baking and prevent any warping of the tin.

Can I make these ahead?

Yes, these keep for several days in an airtight container, so feel free to make them ahead and they won’t lose their flavor or dry out.

How should I store these muffins?

They can be stored for up to 5 days in an airtight container and they don’t need to be refrigerated.

Can I freeze them?

You can freeze these for up to two months. Wrap them tightly in plastic wrap first. Thaw them overnight in the refrigerator

What should I serve with them?

Muffins go with just about anything. If you’re enjoying one for breakfast or brunch, consider a cup of coffee or cappuccino. They also make a great addition to a box lunch, or you can take them to work or share with friends.

Can I glaze these?

They don’t need a glaze because they’re amazing as they are. However, if you want to make one, combine ¼ cup of confectioners' sugar with a tablespoon of lemon juice, then drizzle this over the muffins after they have cooled down. You could even sprinkle some lemon zest over the glaze for decoration.

Do I have to use muffin papers?

You could use reusable silicon wrappers if you prefer, or even cook them in greased muffin cups. If you’re not using papers or wrappers, let them cool for 5 minutes in the muffin cups before removing them to a wire rack.

A bowl of strawberry lemon muffins.

Chopnotch Tips

  • It’s important to use fresh strawberries here because they boast so much flavor. This isn’t a recipe for canned or frozen ones.
  • Turbinado sugar comes from sugar cane’s first pressing so it has caramel and molasses flavors. If you can’t find it, 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.
Several strawberry lemon muffins spread out on a table.

Strawberry lemon muffins are simple to prepare and offer juicy, fruity flavors in every mouthful. This easy recipe is suitable for even beginner home bakers.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

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!
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Servings: 12 muffins

Ingredients

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
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Instructions

  • 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!
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Notes

  • 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.

Nutrition Facts

Calories: 279kcal (14%), Carbohydrates: 30g (10%), Protein: 3g (6%), Fat: 17g (26%), Saturated Fat: 11g (69%), Trans Fat: 1g, Cholesterol: 58mg (19%), Sodium: 210mg (9%), Potassium: 120mg (3%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 396IU (8%), Vitamin C: 7mg (8%), Calcium: 42mg (4%), Iron: 1mg (6%)
Print Recipe
course:
Dessert
cuisine:
American

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