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–+ servings

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!

Ingredients 

muffins

  • 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

glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  • 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.

Notes

  • 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.