After trying a handful of new strawberry recipes, I have to say that this recipe was my new favorite. I’ve never combined lemon and strawberries in a baked good before, so glad I gave it a try. The combination of sweet and tart is what made these muffins so good. They’re also pretty to look at too.
When baking muffins or cupcakes, I always let the kids pick out the liners for the pan. AG picked these out to match the lemons on the table. Girl after my own heart!
The fresh strawberries really made this recipe. The muffins are extra moist when you bite into them and then the lemon zest gives you that final tang. These muffins are full of flavor.
The recipe only makes 12 muffins, so if you’re making them for neighbors or friends, I would definitely recommend doubling it. I made them for breakfast for the week and passed the rest on to our neighbors. This recipe will definitely be one I pull out whenever I have fresh strawberries, perfect for spring or summer.
Enjoy!
Serving Size: 12 muffins
Ingredients
- 1/2 cup milk I used almond
- 1/4 cup vegetable oil
- 1 large egg
- 1 lemon juiced and zested
- 1 3/4 cup all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup sugar
- 1 cup fresh strawberries chopped
Instructions
- Preheat oven to 375 degrees. Line a muffin pan with liners. Spray muffin liners with cooking spray to prevent the muffins from sticking once baked.
- In a large bowl, beat together the milk, oil, sugar, egg, and lemon juice.
- In a separate bowl, mix the lemon zest, flour, salt, and baking powder.
- Mix together wet and dry mixture, do not over mix.
- Fold in strawberries until combined.
- Fill muffin cups about 3/4 full with the batter.
- Bake 20-22 minutes, or until a toothpick comes out clean.
- Allow to cool 10 minutes before removing from the muffin pan.
Recipe Notes
For another variation on this recipe, try blueberries in place of the strawberries!