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Strawberry Lemon Muffins

5 from 3 votes
  Prep Time: 15 mins

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.

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.

A strawberry lemon muffin up close.
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Main Ingredients

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

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

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 powdered 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 powdered 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.


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!


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 sugar
  • 2 eggs
  • ½ tsp salt
  • ¾ cup butter, melted
  • 2 tsp baking powder
  • ¼ cup vegetable oil
  • 1 ¾ cups flour
  • ½ cup water
  • 1 tsp lemon zest

For the topping:

  • powdered sugar, for dusting
  • 2 tbsp turbinado sugar
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  • 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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  • 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 powdered 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%)
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