It’s strawberry season, my friends, and I know you are going to absolutely love our newest creation – Fresh Strawberry and Lemon Muffins! Just the right combination of tart and sweet in a delicious muffin.

Fresh Strawberry and Lemon Muffins

Bring on spring!

Nothing says spring like strawberries and lemon. We decided to combine two of our favorite flavors to create the perfect match for a springtime breakfast or brunch. This muffin is tender and sweet and can be made with a few different toppings.

Before we go much farther, I know some of you may be thinking, “The batter is WAY too thick!” True, the batter is thick, but I also know a thicker, lumpy batter produces a much heartier muffin. Maybe hearty isn’t the right word, but this is not a light and airy muffin!

batter for muffins

Fresh Strawberry and Lemon Muffins are our favorite way to say “hello” to spring! Loaded with fresh, juicy strawberries and two lemony options for toppings, you’ll be able to please any palate. Our ABK team member, Audri, loves the crunchy, sweet, and tart sugar coating while her kids all voted thumbs up for the tangy glaze.

Choose your topping

We love this muffin with a lemon glaze, a sprinkling of lemon infused sugar, turbinado sugar, powdered sugar, or even just plain! As with most muffins, this muffin freezes well and can be made ahead for gatherings or to have on hand in the freezer for a quick breakfast or to serve on a buffet table.

Perfect for brunch

Our Fresh Strawberry and Lemon Muffins are the perfect addition to any breakfast or brunch. We enjoy this treat served along with ABK’s Basic Favorite Quiche, Baked Bacon, and Quick and Easy Chocolate Coconut Overnight Oats.

Quiche for Easter brunch

Overnight oats with chocolate and coconut

Easy-to-freeze muffins

To freeze muffins, completely cool and then place on a baking sheet or dish and freeze for at least 30 minutes. If cupcake liners are not used, place the muffins on parchment paper to keep them from sticking to the baking sheet. Also, if freezing and serving later, it is best to add the glaze after the muffins have thawed.

Wrap muffins individually for convenience or place unwrapped in a large ziplock bag to store in the freezer for up to three months. Double bagging helps prevent freezer burn. 

Fresh Strawberry and Lemon Muffins

We use a combination of fresh berries and lemon to make this muffin extra fresh, with flavors that POP! This recipe works well with blackberries, blueberries, raspberries, or a combination of berries.

I know you’re going to love these Fresh Strawberry and Lemon Muffins for your next weekend gathering!

Thank you to ABK team member Audri Ence for developing this recipe <3

Fresh Strawberry and Lemon Muffins

Strawberry lemon muffins
Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
cool and glaze: 20 minutes
Total Time: 50 minutes
Servings: 12
Strawberry-lemon muffins, made with fresh berries and lemon, are tart and sweet and perfect for brunch!



  • 3 tablespoons coconut, avocado or canola oil
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 2 eggs, room temperature is best
  • 1 teaspoon lemon zest
  • 1 teaspoon almond or vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups diced fresh strawberries, washed and stemmed

lemon infused sugar

  • ¼ cup granulated or turbinado sugar
  • ½ teaspoon lemon zest


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


  • Preheat the oven to 375 degrees. Place the rack in the center of the oven.
  • Generously grease a 12-cup muffin tin or use paper cupcake liners.
  • In a large bowl or in the bowl of a stand mixer, place oil, butter, sugar, sour cream, eggs, lemon zest, and extract. Beat for about 1 minute, until blended well.
  • Add the flour, baking powder, baking soda, and salt to the bowl all at once, then add the diced strawberries on top of the dry ingredients. Fold together BY HAND using a large spoon or spatula. Fold just until the flour disappears.
  • Evenly and generously scoop the batter into muffin cups.
  • For lemon infused sugar topping, mix together sugar and lemon zest in a small bowl. Top each muffin with sugar before baking. If topping with glaze, wait to glaze until after baking.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or the top of the muffin springs back when lightly touched.
  • For lemon glaze, whisk all ingredients in a small bowl. Drizzle muffins with half of the glaze after the muffins have cooled for about 10 minutes. Let the muffins cool completely and drizzle again before serving.


  • Allowing the strawberries to be coated in flour keeps them from sinking to the bottom of the muffin tins while baking.
  • Canola oil and butter produce the most moist combination.
  • For best results and even baking, dice the strawberries into ½-inch pieces. We do not recommend using frozen strawberries in this recipe. Frozen blueberries, raspberries, or blackberries are okay, but frozen strawberries tend to get too mushy while baking. 
  • Adding almond or vanilla extract is not necessary but provides better flavor overall.
  • Greek yogurt may be substituted for sour cream. Plain light sour cream may also be used.
  • Do not use a mixer once the flour is added to the batter. Simply fold together for best results and the most tender muffin.
  • Use paper cupcake liners in the muffin tins for easiest cleanup!
  • This recipe yields 12-15 muffins, depending on size of muffin tin and scoop used. The scoop used in the post was almost 1/2 cup per scoop. 


  • 1 muffin tin

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!