Strawberry Lemon Muffins

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

1. 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.
2. In a large bowl, beat together the milk, oil, sugar, egg, and lemon juice.
3. In a separate bowl, mix the lemon zest, flour, salt, and baking powder.
4. Mix together wet and dry mixture, do not over mix.
5. Fold in strawberries until combined.
6. Fill muffin cups about 3/4 full with the batter.
7. Bake 20-22 minutes, or until a toothpick comes out clean.
8. 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!

Funfetti Cake Mix Donuts

It's been too long since I've posted a recipe here on SMWL. Earlier this year, I went through rebranding with my personal blog and launched a website for my shop. That plus two little ones under three makes for busy days and not a lot of time for this recipe blog. 

Anyhow, today I'm sharing a quick and easy donut recipe. They're perfect for spring and are ready in under a half hour. Perfect for Sunday morning and sure to be enjoyed by the whole family! 

Ingredients

• 1 box cake mix I used funfetti spring 
• 1/4  cup vegetable oil
• 1 cup water

Instructions

1. Preheat oven to 350 and spray donut pan with non stick cooking spray. Make sure to spray it well. 
2. Mix the water, oil and egg together. 
3. Add the dry cake mix to the water, egg and oil mixture. Stir well or use a mixer to combine. 
4. Pour into donut pan. I found the best way it to scoop the mix into a gallon ziplock bag, cut a corner off and pipe it into the pan.
5. Bake 8-10 minutes or until toothpick comes out clean. Allow them to cool for a minute before moving them to a cooling rack to cool completely before glazing. 
6. For the glaze, I've used melted frosting before as well as a simple confectioner sugar/water mixture. For these donuts, I used sugar and milk. Just mix until you get the consistency you want. I use 1 TBS milk for every 3/4 cup sugar. I used a thin glaze for this donut. For a thicker white glaze, add less milk. 
7. After donuts were glazed, I added spring sprinkles to top them off! 
8. I hope you enjoy these funfetti cake mix donuts!

   
   

   

   Click HERE for the printable recipe!