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Strawberry Lemon Muffins

Whip up a batch of these homemade Strawberry Lemon Muffins today for breakfast or afternoon snacks. Their strawberry and lemon flavors will win you over while the addition of oatmeal and whole wheat flour makes them a bit healthier.

A strawberry lemon muffin sitting on a napkin with a basket of muffins in the background.

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It seems that every spring, when warmer weather starts settling in, I always go on a strawberry binge. If I’m not making an old-fashioned jello mold or a strawberry cobbler, I’m putting some berries in the freezer to use later, most likely for strawberry jam.

My latest berry obsession is these delicious strawberry-lemon muffins. 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’ve made them a wee bit healthier by using part oatmeal and part whole wheat flour.

How to Make Strawberry Lemon Muffins

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

Wet ingredients in a small mixing bowl.

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 on hand, right?)

Dry ingredients in a medium mixing bowl.

In a medium mixing bowl, combine the remaining ingredients, except the strawberries and turbinado sugar. Mix well.

Diced strawberries in a measuring cup.

Stir the strawberries into the dry ingredient mixture.

Adding wet ingredients to dry ingredients in mixing bowl.

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

Fill muffin cups about 3/4 full. Sprinkle the tops with turbinado sugar (also known as raw sugar; substitute cane sugar, demerara sugar, or just white 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.

A strawberry lemon muffin sitting on a napkin with a basket of muffins in the background.
A lemon with its zest and a grater on a cutting board.

How to Zest a Lemon

Zesting a lemon is very easy to do. Start by rinsing and drying the lemon. Then using either a fine grater, a zester, or a microplane (my preference), pull the lemon against the surface in one direction. Turn slightly and pull again.

Continue all the way around the lemon until you have removed all of the yellow skin. The objective is to remove all the skin, but none of the white pith.

Alternatively, use a sharp paring knife to peel the lemon and then cut the peel very finely.

Questions About Strawberry Lemon Muffins

Can I use frozen strawberries?

Yes, of course. Allow the berries to thaw and then use an equal amount in your batter. You will find that the frozen berries bleed quite a bit more so your muffins will have a different look.

Is the wax on lemons harmful?

Lemons purchased in the grocery store are typically coated with wax. This is food grade wax and is perfectly safe to ingest.

How long will these muffins keep?

You can keep the muffins for 2 to 3 days at room temperature or 3-5 days refrigerated. They can be frozen for up to 4 months.

Can I use a different kind of berry?

Sure. Swap out the strawberries for raspberries, blackberries, or blueberries. Or use a mixture of different berries if you like.

More Recipes You’ll Like

Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

These Strawberry Lemon Muffins are delicious for breakfast or as an afternoon snack. They're made a bit healthier by using oatmeal and whole wheat flour. https://www.lanascooking.com/strawberry-lemon-muffins/

Strawberry Lemon Muffins

Your family will love these flavorful Strawberry Lemon Muffins made with fresh strawberries, lemon zest, oatmeal, and whole wheat flour.
5 from 2 votes
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 221kcal
Author: Lana Stuart

Ingredients

  • ¼ cup canola oil
  • ½ cup milk
  • 1 egg
  • ½ teaspoon vanilla
  • Zest and juice of 1 lemon
  • ½ cup all-purpose flour
  • ½ cup oatmeal
  • ¾ cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon cinnamon
  • 1 cup chopped fresh strawberries
  • 1 tablespoon turbinado sugar

Instructions

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

Notes

  • Turbinado sugar is also known as raw sugar. You can substitute cane sugar, demerara sugar, or just white sugar.
  • To use frozen strawberries, allow the berries to thaw and then use an equal amount in your batter. You will find that the frozen berries bleed quite a bit more so your muffins will have a different look.
  • Lemons purchased in the grocery store are typically coated with wax. This is food grade wax and is perfectly safe to ingest.
  • You can keep the muffins for 2 to 3 days at room temperature or 3-5 days refrigerated. They can be frozen for up to 4 months.
  • Swap out the strawberries for raspberries, blackberries, or blueberries. Or use a mixture of different berries if you like.

Nutrition Information

Serving 1muffin | Calories 221kcal | Carbohydrates 26g | Protein 3g | Fat 12g | Saturated Fat 1g | Trans Fat 1g | Cholesterol 15mg | Sodium 144mg | Potassium 103mg | Fiber 2g | Sugar 15g | Vitamin A 42IU | Vitamin C 1mg | Calcium 49mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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20 Comments

  1. Love the combo of lemon & strawberries. Can’t wait to try! Visiting from @ DearCreatives.com Theresa

  2. Diane (createdbydiane) says:

    oh I just love the flavor of these!

  3. Brenda @ a farmgirl's dabbles says:

    This muffin screams “spring”, in the most lovely way!

    1. Lana Stuart says:

      Why thank you, Brenda!

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

    Miss P

    1. Lana Stuart says:

      It’s a great snack! One little muffin = just the right amount.

  5. I have been on a strawberry binge as well. And it looks like it’s going to continue, because I need these now!

    1. Lana Stuart says:

      Hope you enjoy them, Deborah.

  6. I love making muffins. I’ll gladly add this to my recipe collection! Thanks, Lana. xo

    1. Lana Stuart says:

      Me too, Kelly. Muffins are so easy and so good! Hope you enjoy this one.

  7. 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!

    1. 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 :-)

  8. Such pretty muffins and I bet delicious, too! I love the cupcake wrappers :)

    1. Lana Stuart says:

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

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

    1. Lana Stuart says:

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

  10. Denise @ Creative Kitchen says:

    Lana,

    These look delicious! I love anything with lemon, and muffins are always a hit at my house. ;)

    1. Lana Stuart says:

      Thanks, Denise. The strawberry and lemon combination is so good!

  11. what is turbinado sugar?