Strawberry Lemon Muffins
Light, buttery, and bursting with fresh strawberries and lemon zest, these muffins are a perfect quick breakfast or snack. Made with a mix of almond and all-purpose flour, they’re slightly sweet, fiber-rich, and easy to make, keeping your mornings delicious and hassle-free.
Equipment
- 1 muffin pan
- 12 muffin liners
- 1 large mixing bowl
- 1 small mixing bowl
- Whisk and spatula
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ cup almond flour or substitute with all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup whole milk
- 2 cups fresh strawberries diced
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat and Prepare Muffin Pan: Before you start mixing ingredients, preheat your oven to 375°F (190°C). Proper oven temperature ensures your muffins rise evenly and bake to a golden perfection. While the oven warms, line your muffin pan with 12 liners. If you prefer, lightly grease the pan with butter or nonstick spray to prevent sticking. This step is essential for easy muffin removal and a clean presentation.
- Cream Butter and Sugar: In a large mixing bowl, combine ½ cup melted unsalted butter with 1 cup granulated sugar. Whisk these together until fully blended and slightly creamy. This process helps incorporate air, which will give your muffins a light, tender texture. Make sure the butter is warm but not hot, as overly hot butter can cook the eggs in the next step.
- Incorporate Eggs and Flavoring: Add 2 large room-temperature eggs to the butter-sugar mixture. Eggs at room temperature mix more evenly, resulting in a smoother batter. Next, add 2 teaspoons of lemon zest and ½ teaspoon of vanilla extract. Whisk gently until everything is fully combined and smooth. This step infuses the batter with citrus brightness and aromatic depth that will enhance the flavor of your muffins.
- Combine Dry Ingredients: In a small separate bowl, sift together 1½ cups all-purpose flour, ½ cup almond flour, 2 teaspoons baking powder, and ¼ teaspoon kosher salt. Sifting ensures there are no lumps and distributes the baking powder evenly, which helps your muffins rise consistently. The almond flour adds a subtle nutty flavor and boosts fiber and healthy fat content.
- Coat Strawberries to Prevent Sinking: Place 2 cups of diced fresh strawberries in a small bowl and add about ¼ cup of the dry flour mixture. Gently toss until the strawberries are coated. This little trick prevents the strawberries from sinking to the bottom of your muffins during baking, keeping them evenly distributed throughout each bite.
- Mix Dry Ingredients with Wet Batter: Gradually add half of the remaining dry flour mixture to the wet ingredients. Stir gently using a spatula or wooden spoon until fully combined but avoid overmixing, as overmixing can make muffins dense. The batter should appear slightly thick but smooth.
- Add Milk for Moisture: Pour in ½ cup of whole milk to the mixture and fold gently until incorporated. The milk keeps the muffins moist and tender, balancing the structure provided by the flour. Ensure the batter is uniform without streaks of dry flour.
- Fold in Remaining Dry Ingredients: Add the remaining dry flour mixture to the batter. Fold carefully using a spatula in slow, deliberate motions. Folding instead of vigorous stirring ensures that the muffins stay light and airy, rather than tough or gummy.
- Gently Fold in Strawberries: Now, fold in the strawberries coated in flour. Take care not to mash them; you want pockets of juicy strawberry in each muffin. This step adds bursts of sweetness and color while maintaining the tender crumb.
- Fill Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. This ensures the muffins have room to rise without spilling over. If desired, sprinkle a little turbinado sugar on top for a subtle crunch and decorative sparkle.
- Bake to Golden Perfection: Place the muffin pan in the preheated oven on the middle rack. Bake for 20–25 minutes for regular-sized muffins. To ensure even baking, rotate the pan halfway through the baking time. Muffins are done when a toothpick inserted in the center comes out clean, and the tops are lightly golden and springy to the touch.
- Cool on Wire Rack: Remove the muffins from the oven and allow them to rest in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely. This prevents moisture from building up underneath and keeps the muffins from becoming soggy. Letting them cool slightly also helps the flavors settle, giving a perfect bite every time.
- Serve and Enjoy: These strawberry lemon muffins are best enjoyed fresh on the same day for optimal flavor and texture. Pair them with a hot cup of tea, coffee, or a glass of milk for a delicious breakfast or snack. Store any leftovers in an airtight container in the fridge for 2–3 days.
Notes
- Best enjoyed the same day for optimal freshness and flavor.
- High moisture content means muffins can mold quickly at room temperature.
- Use ripe, fresh strawberries for juiciness and natural sweetness.
- Room-temperature eggs help the batter mix evenly and rise properly.
- Lightly pat strawberries dry if extra juicy to prevent soggy muffins.
- Coating strawberries in a small amount of flour prevents them from sinking.
- Turbinado sugar on top adds a crunchy texture but is optional.
- The combination of almond and all-purpose flour gives a tender crumb and subtle nutty flavor.
- Avoid overmixing the batter to keep muffins light and fluffy.
- Slightly warm muffins taste best and pair well with tea, coffee, or yogurt.
