Strawberry Lemon Muffins
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.
Ingredients
- ½ cup (100 g) granulated sugar
- 1 large (6 g) lemon zested
- ¼ cup (56.75 g) butter melted and cooled
- 1 large egg room temp
- 1 teaspoon vanilla
- 2 tablespoon (30 g) lemon juice
- 2 tablespoon (24 g) sour cream room temp
- ¼ cup (60 g) buttermilk room temp
- 1 cups (140 g) all-purpose flour
- 1½ teaspoon (1.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (144 g) 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.
Notes
If you have time to let the batter rest for 30 minutes before baking this will help the muffins rise more.
Make sure all ingredients are room temperature before making.
If wanting to make mini muffins bake at 350 F for about 10-12 minutes.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 209kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 45mgSodium: 262mgPotassium: 76mgFiber: 1gSugar: 16gVitamin A: 288IUVitamin C: 12mgCalcium: 68mgIron: 1mg
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