Strawberry Lemon Muffins
Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze!
Servings: 12 muffins
Calories: 251kcal
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.
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
Serving: 1muffin | Calories: 251kcal | Carbohydrates: 47g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 199mg | Fiber: 1g | Sugar: 31g