Strawberry Lemon Muffins

Strawberry Lemon Muffins with plump strawberries and tart lemon zest make these muffins ideal for brunch, breakfast, lunch, or even as a mid-afternoon snack! 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, but they are also simply amazing!

Course FOOD

Cuisine American

Keyword Fresh Strawberry muffins, Lemon Strawberry Muffins, Muffins, Strawberry Lemon Muffins, Strawberry Muffins, Strawberry Recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 296kcal

Author Rhonda

Equipment

Hand or Stand mixer
Whisk
Large bowl
Medium bowl
Small bowl
Spatula
Cookie scoop
Muffin tin

Ingredients

2 cups all-purpose flour scooped with a spoon and leveled with a knife
1 cup white granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
fresh lemon zest
juice from a fresh lemon I used all of the juice from a large lemon
½ cup unsalted butter 1 stick - softened to room temperature
1 large egg beaten
¾ cup milk 2%
1 teaspoon vanilla
2 cups fresh strawberries
Turbinado sugar sprinkle on top of each muffin if desired

Instructions

Preheat the oven to 425.
Prepare your muffin tip with paper liners, silicone liners, or spray the tin with cooking spray.
In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
Zest the lemon in a small bowl. Then add the lemon zest to the dry ingredients, stir to combine. And then set the bowl aside.
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, cream the butter and sugar together. Then add in the juice of the lemon, then add in the egg, the milk, and vanilla. Then using your mixer, slowly incorporate the ingredients together. Using a spatula, scrape the sides of the bowl after each addition.
Slowly add in the dry ingredients into the wet ingredients. Gently fold in the ingredients using a spatula. Just mix together until everything is combined.
Using a cookie scoop, scoop out the batter and fill the tins until they are about ⅔ rds of the way full. If desired, sprinkle the Turbinado sugar on top of each muffin.
Place the muffins into the oven. SET THE TIMER FOR 5 MINUTES. Then, while the muffins are still in the oven, reduce the temp to 375 and let the muffins continue to bake for 15 minutes. At the 15-minute mark, remove the muffins from the oven and using a toothpick or a cake tester, check the center to see if they are done. If the tester comes out clean or with a few crumbs, they are done. If it comes out with runny batter, place the muffins back into the oven and set the timer for another 5 minutes then check them again. Repeat the process until the muffins are golden brown on 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.
Enjoy!

Notes

To get the muffins to peak, read the instructions carefully about the temperature changes.

Make sure to use the scoop with a spoon and level with a knife method to ensure accurate measurement with your flour.

Nutrition