These easy strawberry lemon muffins are bursting with strawberries and a sweet lemon flavor. Topped with a simple lemon streusel for a bit of added texture and delicious flavor.
Strawberry lemon muffins are the perfect spring and summer muffin, with a fragrant lemon flavor and sweet bits of strawberry in every bite.
If you're looking for other simple muffin recipes you should try my small batch one banana muffins, my blackberry oatmeal muffins, or my triple chocolate muffins.
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Why You Will Love These
- ONLY ONE BOWL: I love a recipe that only requires one mixing bowl, so you aren't left with a bunch of dishes.
- PERFECT PREP FOOD: These muffins can be made and frozen, for when you need a quick on the go breakfast or snack.
- FLAVORFUL: The lemon and strawberry are a perfect pair of flavors.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Butter: Allow your butter to cool after melting.
- Lemon Zest: You will use the zest from a large lemon for the muffins and a bit more for the streusel.
- Sour Cream: You can sub with plain greek yogurt if preferred.
- Buttermilk: I always suggest buttermilk because it gives baked goods a higher rise, but milk will work if needed.
- Strawberries: I have only used fresh strawberries for this recipe.
Step by Step Instructions
Step 1: Preheat the oven to 375 F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
Step 2: In a medium bowl add the sugar and lemon zest. Rub together with your fingers for 2-3 minutes until it becomes fragrant and the zest is mixed into the sugar. Add the butter and whisk until smooth. Add the egg, vanilla, lemon juice, sour cream, and buttermilk and whisk until light in color.
Step 3: Add the flour, baking powder, baking soda and salt into the wet ingredients and slowly mix with a whisk. Fold in the strawberries.
Step 4: Spoon batter into prepared muffin pan. You want the batter to be ¾ filled in each muffin cup. I like to stagger muffins, as pictured, because this helps the muffins rise more.
Step 5: In a small bowl add the flour, sugar, lemon zest and cold butter. Using a fork or even your hands, work the streusel until it becomes a little bit like grainy sand. Sprinkle the streusel over the top of the muffin batter.
Step 6: Bake for 18-23 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.
Variations
Lemon Glaze: Mix together 1 cup powdered sugar with 2-3 tablespoon of lemon juice and drizzle on cooled muffins.
Lemon Muffins: Skip the strawberries and have these as a plain lemon muffin.
Other Fruit: Mix in blueberries, raspberries or blackberries for another variety of flavors.
FAQ
Yes, you can sub the all-purpose flour in both the muffins and the streusel for a gluten free flour.
If your muffins sank in the middle, you did not let them cook quite long enough.
Yes, preparing the batter ahead of time for muffins works great. You can prep the batter the night before you want to bake them. Once you're done mixing the dry ingredients cover and place in refrigerator until ready to bake. Fold in diced strawberries and top with streusel right before baking. The batter will seem thicker, but it will bake up perfectly.
Storing and Freezing
These strawberry lemon muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will start to soften once in a sealed container.
Freezing
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Spring & Summer Recipes
Strawberry Lemon Muffins
Ingredients
- ½ cup granulated sugar
- 1 large lemon zested
- ¼ cup butter melted and cooled
- 1 large egg room temp
- 1 teaspoon vanilla
- 2 tablespoon lemon juice
- 2 tablespoon sour cream room temp
- ¼ cup buttermilk room temp
- 1 cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup strawberries diced small
Streusel Top
- 2 tablespoon flour
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon cold butter diced
Instructions
- Preheat the oven to 375 F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl add the sugar and lemon zest. Rub together with your fingers for 2-3 minutes until it becomes fragrant and the zest is mixed into the sugar. Add the butter and whisk until smooth. Add the egg, vanilla, lemon juice, sour cream, and buttermilk and whisk until light in color.
- Add the flour, baking powder, baking soda and salt into the wet ingredients and slowly mix with a whisk. Fold in the strawberries.
- Spoon batter into prepared muffin pan. You want the batter to be ¾ filled in each muffin cup. I like to stagger muffins, as pictured, because this helps the muffins rise more.
- In a small bowl add the flour, sugar, lemon zest and cold butter. Using a fork or even your hands, work the streusel until it becomes a little bit like grainy sand. Sprinkle the streusel over the top of the muffin batter.
- Bake for 18-23 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Allow to cool.
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