Strawberry Lemon Muffins – Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze!
It may still be cold outside, but I’m bringing you a recipe that is bursting with Spring/Summery flavours, because why not? I love baking with fruit! Today, I bring you my scrumptious Strawberry Lemon Muffins. They’re perfect for breakfast or a snack!
Ingredients for Strawberry Lemon Muffins:
- plain/all-purpose flour
- caster/granulated sugar
- baking powder
- baking soda
- salt
- large egg
- vanilla extract
- vegetable oil
- greek-style yogurt
- lemon
- fresh strawberries
For the glaze, you’ll need:
- icing/powdered sugar
- lemon juice
These muffins are LOADED with lemon and strawberries. I used fresh lemon juice and zest, and 1 and 1/4 cups of fresh, chopped strawberries. To top these muffins off, I also drizzled on some sweet lemon glaze. Mmmmm.
These muffins are super easy to make, and only take 10 minutes to throw together. You have got to try them. I promise you’ll love them just as much as we do!
Try these delicious muffins next!
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Strawberry Lemon Muffins
Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze!
Ingredients
For the Muffins
- 2 cups (250g) plain/all-purpose flour
- 3/4 cup (150g) caster/granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
- Zest and juice of 1 lemon
- 1 and 1/4 cups (250g) fresh strawberries, chopped
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 2 - 3 tablespoons lemon juice
Instructions
For the Muffins
- Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk together the egg, vanilla, vegetable oil, yogurt, lemon juice and zest. Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the strawberries.
- Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean with a few moist crumbs.
- Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
For the Glaze
- Whisk together the icing sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Notes
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Nutrition Information:
Yield:
12 muffinsServing Size:
1 muffinAmount Per Serving: Calories: 251Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 199mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 4g
Nutrition information isn’t always accurate.
Katie
Saturday 22nd of January 2022
Have you ever used frozen strawberries? I have a large bag that I need to use up and I’m trying to find recipes.
Maddie
Friday 24th of May 2024
@Marsha, I used frozen and they didn’t work! The muffins were still soggy no matter how long I baked and collapsed in the middle. Flavors were great, but frozen added too much liquid.
Marsha
Saturday 22nd of January 2022
Yes! Frozen strawberries work great.
Langelihle Sawunyama
Friday 23rd of July 2021
Can I exchange the Greek yoghurt for milk?
Marsha
Friday 23rd of July 2021
Yes.
Jacquie
Thursday 18th of March 2021
These were delicious! My only change was to add a little cinnamon. My family loved them and I’ve shared the recipe with friends! Thank you!!
Kelsey
Wednesday 6th of June 2018
No lemon maybe lemon extract!?
Marsha
Wednesday 6th of June 2018
Replace the juice with 1 - 2 teaspoons of lemon extract! :)
Sasha
Friday 5th of May 2017
Thanks for this recipe. Can I bake this cupcakes without strawberries? Will they still be good? Thanks for your reply))
Marsha
Friday 5th of May 2017
Of course! You can replace them, or leave them out completely. The muffins will still taste great :)