Description
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.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1/2 cup 0% fat plain greek yogurt
- 1/2 cup milk of choice
- 1/3 cup honey
- 1/4 cup vegetable oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions
- Preheat the oven to 375°F. Line a 12 cup muffin pan with paper liners and lightly spray them with cooking spray.
- In a medium bowl, whisk together the flours, baking powder, and fine sea salt. Set aside.
- In a large bowl, whisk together the eggs, greek yogurt, milk, honey, vegetable oil, lemon juice, lemon zest and vanilla extract until fully combined.
- Stir the dry ingredients mixture into the wet ingredients mixture until just combined. Do not over-mix. Gently fold in the diced strawberries.
- 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.
Notes
Oven temperatures can vary, so keep an eye on your muffins while they bake. Start checking them at 18 minutes by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If not, bake for another 1-2 minutes and check again.
To store, keep in an airtight container at room temperature for up to 2 days. To freeze, individually wrap, then freeze in a freezer bag for up to 2 months.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 muffin
- Calories: 168
- Sugar: 9.3 g
- Sodium: 86.2 mg
- Fat: 5.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 25.8 g
- Fiber: 1.7 g
- Protein: 4.6 g
- Cholesterol: 31.6 mg