Lemon Strawberry Muffins
These bakery style Lemon Strawberry Muffins are soft, fluffy, and tall with bursts of fresh strawberry and bright lemon in every bite. Perfect for breakfast, lunchboxes, or an anytime treat.
EQUIPMENT
- 1 muffin pan - 12 cavity, jumbo, or mini
- hand mixer - with beater attachments
INGREDIENTS
- 3 cups all-purpose flour - measure with the spoon and level method
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- ½ cup unsalted butter - melted and slightly cooled
- 2 eggs - room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream - room temperature
- 2 tablespoons avocado oil - or canola/vegetable
- 1 cup buttermilk - * room temperature
- 1 ½ cups fresh strawberries - washed, green tops removed, and diced small
- ½ teaspoon baking soda
INSTRUCTIONS
- To a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Remove two tablespoons of this mixture, stir in the baking soda, and set it aside for coating the strawberries later.
- In a large bowl, combine the granulated sugar and lemon zest. Using clean fingers, rub them together until the sugar is fragrant and the zest is fully worked in. Pour in the slightly cooled melted unsalted butter and whisk for 2 to 3 minutes, or until the mixture becomes pale and silky.
- Add the wet ingredients one at a time in this order, eggs, vanilla extract, sour cream, avocado oil, and buttermilk. Whisk well after each addition and make sure it's fully incorporated before adding the next.
- Fold in the dry ingredients with a spatula, mixing until the flour is absorbed. Let the batter rest for 15 minutes.
- While the batter rests, preheat oven to 425 °F and lightly grease a muffin tin with oil or butter.
- Once the batter is done resting, toss the chopped strawberries with the reserved baking soda flour mixture until well coated. Gently fold them into the batter until evenly distributed.
- Divide the batter evenly among the muffin cavities.
- Bake at 425 °F for 7 minutes, then reduce the heat to 350 °F and continue baking for 15 to 20 minutes, or until the muffins are golden brown and a toothpick test comes out with few moist crumbs.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
VIDEO
RECIPE NOTES
- Measuring flour with the spoon and level method. Simply fluff up the flour with a whisk. Scoop and drop flour into your measuring cup until it is heaping. Level off the flour to the top of your measuring cup. That's it!
- Frozen strawberries are not recommended due to the high water content. Stick with fresh for the best flavor and textured muffins.
- Make different sized muffins, and adjust the bake time. Jumbo muffins take 25 to 30 minutes to bake, while mini muffins it's only 8 to 12 minutes. This is after the initial bake time of 5 minutes at 425°F.
- Save your strawberry tops and make Strawberry Simple Syrup for sweetening your favorite drinks.
STORING INFORMATION
- Room temperature, in an airtight container or plastic bag, for up to 3 days.
- Refrigerated, in an airtight container or plastic bag, for up to 7 days.
- Frozen, wrapped individually in plastic wrap and stored in a plastic bag, for up to 3 months.
- Unthaw frozen muffins at room temperature, in the refrigerator overnight, or in the microwave for 20 to 25 seconds before enjoying.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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