Loaded with fresh summer strawberries, lemon juice and zest, these fluffy muffins are absolutely irresistible. Have them for dessert, snack, breakfast/brunch or whenever, ‘coz you deserve a treat!!
It will be Fall soon and that means, the end of berry season. So I am making the most of these last few weeks and using them in everything. One thing I have been making are a sort of spin on strawberry lemonade muffins.
These muffins are filled with juicy, sweet strawberries and just the right amount of freshly squeezed lemon juice to make them fluffy and delicious.
You can also top them with a crunchy streusel, I have simply opted for a light dusting of brown sugar here. And it really is amazing.. The crust is the best part of these muffins!
I love baking muffins because it is so easy. No softening butter, no separating eggs, and sometimes, I don’t even bother with bringing the eggs to room temperature before whisking them in the batter. One bowl is all it takes for a yummy treat to come together.
I modified my fresh peach muffins recipe to make these strawberry-lemon muffins. Those peach muffins are actually a dear favorite of mine.
With a side of milk (or coffee, as per the time of day), we have been enjoying them a lot. We eat it as a snack, dessert or even a quick breakfast. Buttered toast, soft scrambled egg, a muffin and a cup of hot coffee is the perfect start to a busy day. And the little one loves it when I surprise him with a muffin in his snack box!!
Just look at that gorgeous golden top!!
- All purpose flour – 1½ cups
- Salt – ½ tsp
- Baking powder – 2 tsp
- Baking soda - ¼ tsp
- Sugar – ¾ cup
- Vegetable Oil – ⅓ cup
- Egg – 1, large
- Milk – ⅓ – ½ cup
- Vanilla extract – 1 tsp
- Lemon juice - from 1 large lemon
- Lemon zest - from 1 large lemon
- Strawberries – 1 cup, finely chopped
- Brown sugar - 1 tbsp, for sprinkling on top (optional)
- Pre-heat the oven to 400 deg.F and prepare a cupcake pan with liners.
- In a mixing bowl, mix the dry ingredients together with a whisk.
- In a measuring cup, add the vegetable oil and egg and whisk well. Add milk to come up to the 1 cup mark. (You will need anywhere between ⅓ to ½ cup of milk). Mix in the juice and zest of 1 lemon as well.
- Add the wet ingredients to the dry ingredients and whisk till just combined. Using a light hand, gently fold in the chopped berries.
- Fill the batter in the lined pan. Top each muffin with a little bit of brown sugar.
- Bake for 20 minutes or till the muffins pass the toothpick test and their tops are golden and slightly cracked.
- Cool in pan for 5 minutes. Remove and cool completely on a wire rack. Store in an airtight container in the refrigerator.
Enjoy these muffins warm and fresh out of the oven, but they keep well for a few days as well.
So, tell me, do you like muffins? Have you tried pairing strawberries and lemons in muffins? Do try this one bowl muffin recipe and let me know how you like it.
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