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!
- Chocolate Banana Muffins
- Apple Streusel Muffins
- Chocolate Chip Cherry Muffins
- My Favourite Chocolate Chip Muffins
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Strawberry Lemon Muffins
Ingredients
For the Muffins
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
- Zest and juice of 1 lemon
- 1 ¼ 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be frozen?
Yes, these muffins stay fresh in an airtight container at room temperature for up to 5 days, or frozen for up to 2 months.
Have you ever used frozen strawberries? I have a large bag that I need to use up and I’m trying to find recipes.
Yes! Frozen strawberries work great.
@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.
Can I exchange the Greek yoghurt for milk?
Yes.
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!!
No lemon maybe lemon extract!?
Replace the juice with 1 – 2 teaspoons of lemon extract! 🙂
Thanks for this recipe. Can I bake this cupcakes without strawberries? Will they still be good? Thanks for your reply))
Of course! You can replace them, or leave them out completely. The muffins will still taste great 🙂
Lately, you’ve totally got me in a muffin kind of mood, Marsha. 🙂 First it started with your incredible chocolate banana muffins and now it’s even bigger with your gorgeous strawberry lemon muffins! Just looking at these makes me feel happy and so excited about Spring! Pinned, of course. Hope you have an awesome weekend! xo
Thanks, Demeter! 🙂 xo
Yum to that flavor combination! Strawberries are my favorite fruit and that lemon must really lighten the whole thing up!
Thanks, Shelby! 🙂