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!!
You will need:
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)
How to:
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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/08/24/strawberry-lemon-muffins/