Strawberry Lemon Muffins

These Strawberry Lemon Muffins are going to be your go-to brunch recipe all spring and summer long! They're easy to make and made healthier with simple wholesome ingredients.

Why You'll Love This Recipe

Strawberry Lemon Muffins are the perfect spring and summer muffin. You are going to love the bright flavor combination of strawberries and lemon. They're moist, fluffy, and irresistible!

This recipe uses healthier ingredients, like whole wheat flour, greek yogurt, and honey (in place of refined sugar) for a more nutritious muffin.

If you're looking for more muffin recipes, try these Oatmeal Sweet Potato Muffins, Cherry Chocolate Chip Muffins, or Zucchini Muffins.

Ingredients

• Flour: All Purpose and Whole Wheat Flours come together for the perfect flavor and texture.
• Baking Powder: To help the muffins rise and give them a perfect dome. Always check the expiration date on your baking powder to ensure that it's still fresh and active.
• Sea Salt: Fine sea salt, to round out the flavors.
• Eggs: For texture and structure.
• Greek Yogurt: 0% fat plain greek yogurt keeps these muffins nice and moist.
• Milk: Any type of milk you prefer will work in this recipe! Dairy, nut milk, oat milk or soy milk would all be great options.
• Honey: To sweeten the muffins. You could substitute for pure maple syrup if you prefer. I love to use natural sweeteners like these, instead of refined sugar.
• Vegetable Oil: Either vegetable oil or any neutral-tasting oil, like melted coconut oil. Oil helps the muffins become tender and fluffy.
• Lemon Juice and Zest: Freshly squeezed lemon juice and zest. You'll need the amount from about 1 lemon. You could substitute for bottled lemon juice, however the flavor isn't as fresh.
• Vanilla Extract: For even more flavor.
• Strawberries: Fresh strawberries, diced into small pieces so they'll be distributed evenly throughout the batter. You could use thawed and drained frozen strawberries if you prefer, however fresh give the best texture for this recipe.

Step-By-Step Instructions

You'll be enjoying these Strawberry Lemon Muffins in just a few simple steps!

1. Preheat the oven to 375°F. Line a muffin pan with paper liners and lightly spray them with cooking spray.
2. In a medium bowl, whisk together the flours, baking powder, and fine sea salt. Set aside.
3. In a large bowl, whisk together the eggs, greek yogurt, milk, honey, vegetable oil, lemon juice, lemon zest and vanilla extract until fully combined.
4. Stir the dry ingredients mixture into the wet ingredients mixture until just combined. Do not over-mix. Gently fold in the diced strawberries.
5. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, until golden and an inserted toothpick comes out clean. Allow to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.

Expert Tip: Don't overmix the batter. Overmixing muffin batter can result in tough and dense muffins. Mix the ingredients until they are just combined and there are no lumps. Be careful not to overmix once you've added the strawberries, gently fold them in.

Variations

• Swap out the strawberries. Use a different type of berry, like blueberries, blackberries, or raspberries in place of the strawberries for a delicious flavor twist.
• Make them into orange cranberry muffins. Substitute orange juice and zest for the lemon, and diced fresh cranberries for the strawberries for a different flavor combination.
• Add a lemon glaze. In a small bowl, mix 3 tablespoons of confectioners sugar with 1 teaspoon of lemon juice until a glaze forms. Add more confectioners sugar, lemon juice, or a splash of milk until desired consistency. Drizzle over the cooled muffins.
• Use meyer lemon juice and zest. For a different flavor variation, try using meyer lemon juice and zest for these muffins! Meyer lemons are sweeter than regular lemons and have a more complex, almost herbal, flavor.
• Sprinkle some turbinado sugar over the tops. Before baking, you can sprinkle some turbinado sugar over the top for a crunchy and sweet top.

Serving Suggestions

These Strawberry Lemon Muffins make a delicious breakfast or brunch treat. They're perfect for an everyday grab-and-go breakfast option if you make them ahead of time.

For special occasions like Easter or Mother's Day brunch, serve them with scrambled eggs, bacon, and fruit salad to impress your guests. They're also a delightful spring or summer dessert, especially when topped with a dollop of whipped cream for a strawberry shortcake vibe.

How to Store Strawberry Lemon Muffins

Once completely cooled, store these muffins in an air tight container for up to 2 days at room temperature. To store longer, freeze them in a ziplock bag for up to 2 months. Thaw at room temperature for an hour or microwave for a few seconds at a time until at room temperature before enjoying! Here is more info on muffin storage.

Frequently Asked Questions (FAQ's)

More Breakfast and Brunch Recipes

If you're looking for more delicious breakfast and brunch recipes, try some of these favorites!

• Summer Berry Baked Oatmeal
• Earl Grey Scones
• Almond Vanilla Granola
• Oat Milk Pancakes

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