These Lemon Strawberry Cupcakes are bright, cheery, and perfect for spring and summer!
Once you realize how easy it is to make Strawberry Lemon Muffins, they are sure to become a repeat breakfast in your family!
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As soon as the first signs of spring appear, I start to crave the refreshing flavors of lemon and strawberry.
Maybe it’s because I spent many of my growing up years in Florida, where the Plant City Strawberry Festival was held each spring, kicking off strawberry season with bountiful, juicy strawberries.
Maybe it’s the extra sun and cheerful flowers that make me crave more colorful meals made with fresh fruit.
Either way, if you find yourself in a similar boat, you’re going to love these Strawberry Lemon Muffins!
Because let’s be honest: starting your morning with a delicious muffin to go with your hot cup of tea or coffee is one of life’s simple pleasures!
Strawberry Lemon Muffins Recipe
One of the best things about these muffins recipe is that it is so easy!
Because when you’re craving bakery-style bagels, you need something that comes together quickly.
Fresh strawberries, lemon zest, and fresh lemon juice are the stars of the show, bringing brightness and flavor to pantry staples, allowing you to whip up a batch quickly with common ingredients you probably already have on hand.
The sweet strawberry flavor pairs perfectly with the tartness of the lemons, making it a wonderful combination, rolled into moist muffins you’ll want to make again and again.
And let’s not forget about the frosting – it adds the perfect sweetness to the top of these Strawberry Lemonade Muffins, taking them to the next level.
More easy muffin recipes:
How to make Strawberry Lemon Muffins
It’s easier than you think to make bakery-style muffins at home, creating a delicious breakfast!
Ingredients you will need:
- Flour with yeast
- Granulated sugar
- Vegetable oil (or coconut oil)
- Vanilla extract
- chopped strawberries
- Grated lemon
- Powdered sugar
- Lemon juice
How to do it:
(Printable recipe card is below)
Combine the dry ingredients. In a large bowl, combine the flour and sugar by beating together.
Combine the wet ingredients. In a separate bowl, mix the milk, oil, egg, and vanilla extract.
Mix the muffin batter. Gradually add the wet ingredients to the flour mixture, mixing just until the dough comes together.
Add strawberries and lemon zest. Using a rubber spatula or wooden spoon, gently fold the chopped strawberries and lemon zest into the batter.
Bake. Divide batter among twelve wells of a muffin pan, lined with muffin cups (or greased if you don’t have paper liners handy). Using an ice cream scoop is an easy way to scoop out the dough!
Bake at 350F for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and glaze. Let the muffins cool in the muffin pan for about 5 minutes, then remove to a wire rack to cool completely.
Prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl.
Once the muffins have cooled, drizzle the frosting over the top of each muffin. Wait a few minutes for the glaze to acquire a satin finish.
Notes and adaptations:
- Leftover bagels can be stored in an airtight container at room temperature for 2-3 days.
- If you don’t have self-rising flour, you can make your own with all-purpose flour. For every cup of all-purpose flour, you can add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Feel free to use Meyer lemons or regular lemons. I do not recommend using bottled lemon juice, as it will affect the flavor.
- This recipe has only been tested with fresh berries. If you want to try using frozen strawberries, I recommend adding them frozen to the batter (instead of thawing them first) for best results.
Time to cook
1 hour 5 minutes
For the muffins:
2 cups of self-rising flour
1 cup granulated sugar
1 cup of milk
1/2 cup of oil
1 teaspoon vanilla extract
1 cup chopped strawberries
2 teaspoons lemon zest
For the lemon glaze:
1/2 cup powdered sugar
1-2 tablespoons lemon juice
- Preheat oven to 350°F/180°c. Grease a 12-well muffin tin or line with paper liners and set aside.
- Add self-rising flour and sugar to a large mixing bowl. Beat together until well combined.
- In a separate small bowl, whisk together the milk, oil, egg, and vanilla extract.
- Pour the wet ingredients into the bowl with the flour mixture. Mix until combined.
- Gently add the chopped strawberries and lemon zest, just until blended.
- Divide the muffin batter between the wells of the prepared muffin pan. Bake for 20 minutes, or until lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in pan for 5 minutes, before transferring to wire rack to cool completely.
- To make the lemon glaze, stir the lemon juice with the powdered sugar (starting with 1 tablespoon and increasing to 2 tablespoons if necessary) to make a smooth glaze. Drizzle over cooled muffins. Allow a few minutes for the glaze to achieve a satin finish before serving.
Amount per proportion:
Calories: 263Total fat: 10gSaturated fat: 1gTrans fat: 0gUnsaturated fat: 9gCholesterol: 17mgSodium: 265 milligramsCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 3g
Nutritional information is calculated automatically and its accuracy is not guaranteed.
More Berry Treats:
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