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.
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
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
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. After all that's the way you make a substitute for buttermilk when you don't have any on hand, right?)
In a medium mixing bowl, combine the remaining ingredients, except the strawberries and turbinado sugar. 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 ¾ 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.
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.
FAQs
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.
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.
Sure. Swap out the strawberries for raspberries, blackberries, or blueberries. Or use a mixture of different berries if you like.
You May Also Like ...
You May Also Like ...- Blueberry Lemon Muffins
- Peaches and Cream Muffins
- Tea Muffins
- Easy Poppy Seed Muffins
- Orange Blossom Muffins
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Strawberry Lemon Muffins
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 ¾ 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
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Theresa says
Love the combo of lemon & strawberries. Can't wait to try! Visiting from @ DearCreatives.com Theresa