Strawberry-Lemon Muffins

I’ve really been on a strawberry binge lately. I made an old-fashioned jello mold and a strawberry cobbler. I put some in the freezer for later, most likely for strawberry jam. And I’ve also made muffins! These delicious strawberry-lemon muffins to be exact.

I really enjoy making muffins. They’re much easier than loaves and you get instant portion control! That’s always a plus for me. And although these do have a fair amount of sugar in them, I tried to make them a bit healthier by using part oatmeal and part whole wheat flour. We really enjoyed these and so, reportedly, did BeeBop’s co-workers.

Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.

Wet ingredients for Strawberry-Lemon Muffins

In a small mixing bowl, combine the oil, milk, egg, vanilla, and lemon juice. (Note: the lemon juice will cause the milk to curdle – this is fine. After all that’s the way you make a substitute for buttermilk when you don’t have any hand, right?)

Dry ingredients for Strawberry-Lemon Muffins

In a medium mixing bowl, combine the remaining ingredients, except the strawberries. Mix well. Stir the strawberries into the dry ingredient mixture.

Stir together the wet and dry ingredient mixtures

Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not overmix.

Fill muffin cups about 3/4 full. Sprinkle with the turbinado sugar. Bake 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes. Remove from muffin tin and allow to cool completely.

Enjoy!

Strawberry-Lemon Muffins
 
Prep time
Cook time
Total time
 
A whole wheat and oatmeal muffin with strawberry and lemon flavors.
Serves: 12 muffins
Ingredients
  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp. vanilla
  • Zest and juice of 1 lemon
  • 1/2 cup all-purpose flour
  • 1/2 cup oatmeal
  • 3/4 cup whole wheat flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1/2 tsp. cinnamon
  • 1 cup chopped, fresh strawberries
  • 1 tblsp. turbinado sugar
Instructions
  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a small mixing bowl, combine the oil, milk, egg, vanilla, and lemon juice. (Note: the lemon juice will cause the milk to curdle - this is fine).
  3. In a medium mixing bowl, combine the remaining ingredients, except the strawberries. Mix well. Stir the strawberries into the dry ingredient mixture. Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not overmix.
  4. Fill muffin cups about 3/4 full. Sprinkle with the turbinado sugar.
  5. Bake 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes. Remove from muffin tin and allow to cool completely.
Notes
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Other strawberry muffin recipes you might enjoy from around the internet:

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Comments

  1. says

    I’m hoping to pick strawberries this weekend, and your muffins paired with lemon sound so refreshing for the hot weather!

    • Lana Stuart says

      I love the u-pick strawberry patches! So much to choose each and every berry yourself, isn’t it?

    • Lana Stuart says

      Thanks, Sues! I thought those wrappers were bright and cheery. Just makes your muffin a little more special, doesn’t it?

  2. says

    These look and sound wonderful Lana! Strawberry picking season is running a little late here this year due to our unseasonably cold spring (or prolonged winter, whatever you want to call it!). I can’t wait until I can pick some fresh strawberries and make something delicious like this!

    • Lana Stuart says

      I know! I thought spring would never get here. It was just so cold for so long. I’m really glad to see highs in the mid-80’s now. Maybe file this one away for when your strawberries start arriving :-)

  3. Miss P says

    Those look delicious. Just the right thing for an afternoon snack, with a tall cold glass of iced tea.

    Miss P

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