Strawberry Lemon Muffins

Strawberry Lemon Muffins with plump strawberries, tart lemon zest, and a delicate citrus sugar glaze, make these muffins ideal for brunch!

Strawberries, at least to me, are a perfect fruit.

They are sweet, full of flavor, and you can use them in so many different ways!  You can make Strawberry Butter from scratch (this my friends is to die for).  You can also make up a batch of mini donuts for your lazy weekend breakfasts!  If you are craving a cake to use up those fresh berries, then check out this Fresh Strawberry Cake by Sweet Geek Show.  

If you aren’t a big fan of strawberries, you can also substitute blueberries or raspberries in these muffins. The lemon will compliment them just as well so why not try a batch of muffins for each flavor?

Can you use frozen berries in muffins?

CAN I SUBSTITUTE FROZEN STRAWBERRIES INSTEAD OF FRESH?

WHAT MAKES A MUFFIN  MOIST?

You can make a muffin more moist by substituting either sour cream or plain yogurt for part of the milk your recipe calls for. You can also use brown sugar, honey, or corn syrup to help hold moisture in the muffins. 

Strawberry muffins on their own are fabulous.  However, when you add in fresh lemon zest, it definitely takes these Strawberry and Lemon muffins to a whole new level!  These delicious muffins are not only fluffy, they are simply amazing!  

These Strawberry Muffins with Lemon Glaze would also make a fantastic after school snack!  

Here is how to make these muffins with fresh strawberries

INGREDIENTS

2 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 baking soda
1/4 tsp salt
1 lemon zest and juice
1 lg egg- beaten
3/4 cup buttermilk
2/3 cup canola oil
1 tsp vanilla
2 cups fresh strawberries chopped

Glaze

1 cup powered sugar
1 Tbsp fresh lemon juice
1 Tbsp milk
Dash salt

Instructions

Preheat the oven to 375.

Prepare your muffin tip with paper liners, silicone liners, or spray the tin with cooking spray.

In a medium sized bowl, combine the flour, sugar, baking power, baking soda and salt.
Zest the lemon in a small bowl.
Add the lemon zest to the dry ingredients, stir to combine.
Wash and dry the strawberries.  After they are dry, hull them and chop them into small chunks.  
Toss the strawberries in the dry ingredients to coat them thoroughly.
In a medium-sized bowl, juice the lemon.  Then add in the egg, buttermilk, canola oil and whisk to mix.
Pour the wet ingredients into the flour mixture, stir to combine.
Using a small measuring cup or an ice cream scoop, scoop the batter into the prepared tin.  These muffins won’t have a large peak on them so you can fill these almost to the top. 

Set the timer for approximately 20 minutes.  Insert a toothpick into the center of the muffin to make sure if comes out clean.  If it doesn’t, set the timer for five minutes and recheck the muffins again.  You want them to be golden brown on the top.

Once they are finished, allow the muffins to cool for about five minutes in the tin. Then remove them and place them onto a wire rack to finish cooling.  

While they are cooling, prepare the glaze.  Whisk the glaze ingredients together and once the muffins are cool, spoon the glaze over each of the muffins.

Enjoy! 

This post was originally posted on February 4, 2015.  I updated the post and reposted it on March 6, 2020. 

Strawberry Lemon Muffins

Yield: 12 - 16

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Strawberry Lemon Muffins with plump strawberries, tart lemon zest, and a delicate cirtus sugar glaze, make these muffins ideal for brunch!

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Ingredients

• Muffins
• 2 1/2 cup flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 lemon zest an juice
• 1 lg egg beaten
• 3/4 cup buttermilk
• 2/3 cup canola oil
• 1 tsp vanilla
• 2 cups fresh strawberries chopped
• Glaze
• 1 cup powered sugar
• 1 Tbsp fresh lemon juice
• 1 Tbsp milk
• Dash salt

Instructions

1. Preheat the oven to 375.
2. Prepare your muffin tip with paper liners, silicone liners, or spray the tin with cooking spray.
3. In a medium sized bowl, combine the flour, sugar, baking power, baking soda and salt.
4. Zest the lemon in a small bowl. Then add the lemon zest to the dry ingredients, stir to combine.
5. Wash and dry the strawberries.  After they are dry, hull them and chop them into small chunks.  
6. Toss the strawberries in the dry ingredients to coat them thoroughly.
7. In a medium-sized bowl, juice the lemon.  Then add in the egg, buttermilk, canola oil and whisk to mix. Pour the wet ingredients into the flour mixture, stir to combine.
8. Using a small measuring cup or an ice cream scoop, scoop the batter into the prepared tin.  These muffins won't have a large peak on them so you can fill these almost to the top. 
9. Set the timer for approximately 20 minutes.  Insert a toothpick into the center of the muffin to make sure if comes out clean.  If it doesn't, set the timer for five minutes and recheck the muffins again.  You want them to be golden brown on the top.
10. Once they are finished, allow the muffins to cool for about five minutes in the tin. Then remove them and place them onto a wire rack to finish cooling.  
11. While they are cooling, prepare the glaze.  Whisk the glaze ingredients together and once the muffins are cool, spoon the glaze over each of the muffins.
12. Enjoy! 

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 14mgSodium: 187mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 3g

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