Lovingly crafted with juicy strawberries and zesty lemons, these strawberry lemon muffins are a burst of sunshine in every bite. The marriage of sweet strawberries and tangy lemons creates a symphony of flavors that dance on your taste buds. As a seasoned food blogger, I drew inspiration from the vibrant colors of California lemon trees and the nostalgia of strawberries in green paper baskets to bring you this delightful recipe.
Ingredients
For the Muffins
- 1 and 1/2 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 1 lemon (juiced and zested)
- 1/4 cup coconut oil
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Equipment Needed
To make these scrumptious strawberry lemon muffins, you’ll need a few essential kitchen tools and equipment. Here’s what you’ll require:
Kitchen Equipment:
- Muffin Tin: For baking the muffins to perfection.
- Paper Liners: To prevent the muffins from sticking to the tin.
- Mixing Bowls: For mixing the batter and the streusel topping.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements.
- Whisk: To combine the wet and dry ingredients smoothly.
- Spatula: For folding in the chopped strawberries gently.
- Cutting Board and Knife: To chop the fresh strawberries.
- Zester or Grater: For grating the lemon zest.
- Juicer: To extract fresh lemon juice for the batter and glaze.
- Muffin Scoop or Spoon: For evenly portioning the batter into the muffin tin.
By ensuring you have all the required equipment ready before starting the recipe, you’ll be well-prepared to create these delightful strawberry lemon muffins effortlessly.
Preparation
Before diving into making these scrumptious strawberry lemon muffins, let’s get everything prepped and ready to go!
Prepping Ingredients
- All-Purpose Flour: Measure 1 ½ cups of all-purpose flour.
- Granulated White Sugar: Gather ½ cup of granulated white sugar.
- Baking Powder: Prepare 2 teaspoons of baking powder.
- Ground Cinnamon: Have 1 teaspoon of ground cinnamon ready.
- Salt: Get ¼ teaspoon of salt.
- Milk: Measure out ½ cup of milk.
- Butter: Melt ½ cup (1 stick) of butter in advance.
- Egg: Take out 1 large egg and let it come to room temperature.
- Fresh Strawberries: Chop 1 ½ cups of fresh strawberries.
- Grated Lemon Zest: Grate 1 teaspoon of lemon zest for that zesty flavor.
- Muffin Tin: Preheat the oven and prepare a muffin tin with liners or a light greasing.
- Mixing Bowls: Have medium and large mixing bowls ready for combining ingredients.
- Whisk: Use a whisk to ensure thorough mixing of dry ingredients.
- Spatula: Keep a spatula handy for folding in wet ingredients gently.
- Cutting Board and Knife: Use a cutting board and knife for chopping strawberries.
- Zester or Grater: Get a zester or grater for obtaining lemon zest.
- Juicer: Have a juicer on hand to extract fresh lemon juice.
- Muffin Scoop or Spoon: Use a muffin scoop or spoon for evenly distributing batter into the muffin tin.
Instructions
Preparing these delightful strawberry lemon muffins is a breeze. Follow the simple steps below to create a batch of these tasty treats in no time.
Making the Muffin Batter
- Preheat and Prepare: Start by preheating your oven to 375°F and lining a muffin tin with paper liners.
- Dry Ingredients: In a large bowl, combine all-purpose flour, sugar, baking powder, cinnamon, and salt. Set aside.
- Wet Ingredients: In a separate small bowl, mix the milk, melted butter, and egg until well blended.
- Combine: Stir the wet ingredients into the dry mixture until just moistened.
- Add Flavors: Fold in the chopped strawberries and grated lemon zest into the batter.
- Fill the Muffin Cups: Spoon the muffin batter evenly into the prepared muffin cups.
- Top with Streusel: Sprinkle the streusel mixture evenly over the tops of each muffin.
- Bake: Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Simple Glaze: In a bowl, combine powdered sugar and lemon juice until you reach a smooth glaze consistency.
- Drizzle: Once the muffins have cooled slightly, drizzle the glaze over the tops for a sweet finishing touch.
Baking and Cooling
Baking the Muffins
- Preheat the oven to 375°F and line your muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, and salt.
- In a separate small bowl, combine the wet ingredients: milk, butter, and egg until well blended, then stir into the flour mixture until moistened.
- Gently fold in the chopped strawberries and lemon zest.
- Spoon the batter evenly into the prepared muffin cups and sprinkle the lemon streusel on top of each muffin.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let cool for 10 minutes on a wire rack.
- Transfer the muffins from the pan to a cooling rack to cool completely, approximately 1 hour.
- In a small bowl, whisk together the ingredients for the lemon glaze until thickened, consisting of confectioners’ sugar and lemon juice.
- Drizzle the glaze over the cooled strawberry lemon muffins for a sweet finishing touch.
- Enjoy these delicious muffins fresh or store them following the instructions below.
Serving and Storage
When it comes to serving these delightful strawberry lemon muffins, they are best enjoyed warm or at room temperature. The burst of flavors from the fresh strawberries and tangy lemon zest truly shines when the muffins are served just after cooling for a few minutes.
How to Serve
To serve the strawberry lemon muffins, simply place them on a platter or a decorative plate. If desired, you can lightly dust them with powdered sugar for a beautiful presentation. These muffins pair perfectly with a cup of hot tea or coffee for a delightful breakfast or snack.
Storing and Freezing Tips
For storing the muffins, make sure they are completely cooled before transferring them to an airtight container. They can be stored at room temperature for up to 2 days. To extend their shelf life, store them in the refrigerator for up to a week.
If you want to freeze the muffins, individually wrap them in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy frozen muffins, simply thaw them at room temperature or reheat them in the oven for a few minutes before serving.
Conclusion
I’ve shared a delightful recipe for strawberry lemon muffins that captures the essence of California lemon trees and sweet strawberry baskets. These muffins are a perfect blend of flavors, with a moist texture and a tangy glaze that adds a zesty finish. By following the detailed steps provided, you can easily recreate these delicious treats in your own kitchen. Whether enjoyed warm or at room temperature, dusted with powdered sugar, and paired with your favorite hot beverage, these muffins are sure to be a hit. With proper storage techniques, you can savor these muffins for days to come, making them a convenient and tasty snack option. Try making these strawberry lemon muffins for your next gathering or simply as a treat for yourself – they are bound to impress!
