These Strawberry Lemon Muffins are loaded with sweet, juicy strawberries with a lovely lemony twist!
Who’s excited for all the fresh fruits and veggies to start pouring into the local markets?
I’m counting the days.
I’ve been on the lookout for rhubarb, but so far it’s been a no-go.
They say it’s coming any day. So for now, I’m all about the strawberries.
I know they’re not locally grown yet, but they were at my local market and they looked so red and juicy, I just couldn’t resist.
I made some of my homemade Strawberry Chia Jam, some delicious shortcakes with fresh berries and cream for dessert and these totally tasty Strawberry Lemon Muffins for breakfast.
These beauties are loaded with fresh chopped strawberries and a double dose of lemon, freshly squeezed juice and zest.
The flavor reminds me of one of my favorite summer drinks, my sweet and tart Strawberry Lemonade.
These would make the perfect addition to your Easter brunch menu.
They take less than 30 minutes to make and work well with all kinds of fruits this spring and summer; raspberries, peaches, blueberries or blackberries. Take your pick.
Hope you’ve got your Easter Sunday or Passover celebration all planned out guys!
Happy Holiday to you and your families! Enjoy!
A Few Cook’s Notes for Strawberry Lemon Muffins Recipe:
You bake the muffins for the first five minutes at 425 degrees to give the muffins a nice domed top. I learned that from Sally at Sally’s Baking Addiction. After the first five minutes, you lower the oven temperature to 350 degrees.
I topped my muffin batter with some pure cane sugar for just a bit of sparkle. You could also use turbinado sugar.
Strawberry Lemon Muffins
Print Recipe Pin RecipeIngredients
- 2 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. lemon zest
- 1 tsp. vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- pure cane sugar, for sprinkling, if desired
Instructions
- Preheat oven to 425 degrees. Place rack in center of oven. Line standard muffin pan with paper liners. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time until well blended. Add sour cream, lemon juice, lemon zest and vanilla extract. Beat until smooth, scraping down the bowl when necessary.
- With the mixer on low, gradually add the flour mixture reserving one tablespoon to toss the strawberries with. Remove the bowl from the mixer, and carefully fold the strawberries into the mixture with a rubber spatula.
- Divide batter evenly into muffin cups. I came out with 14 muffins. (I use my ice cream scooper to add the batter to the cups) Sprinkle tops of batter with pure can sugar, if desired. Bake at 425 degrees for 5 minutes then lower the oven to 350 degrees and continue to bake for about 13 minutes until they're golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Cool in pan for 5 minutes.
Lovely and lemon and strawberry together is such a great combination! Perfect Spring muffin :)
Thanks Jennifer! I really do enjoy that combination too.
Yes! SO excited for all the fresh spring and summer produce! You certainly made good use of those strawberries with this delicious muffins! Lemon in baked stuff is so good too! Wish I had one this am :) Pinned! Have a lovely weekend ahead, my friend.
Thanks so much Dawn! I LOVE my fresh fruits and veggies during the spring and summer. Hope you have an awesome weekend ahead too!
I can’t wait for all the fresh berries! And when I get my hands on some strawberries, I’m definitely making these muffins. They’re perfect for all the spring and summer brunching! Happy Easter weekend, Mary Ann!
I’m counting the days until the rhubarb. And until my brother-in-law gets his garden going! Happy Easter to you too Leanne!
My rhubarb hasn’t made an appearance yet either. I keep waiting. I love homemade muffins and these look delicious. I love the strawberry and lemon combo! Such a fresh burst of flavor.
Thanks Kathy! Hope you have a wonderful holiday!
Happy Holiday to you and your family too Mary Ann !
Thank you!
I’m with you counting the days, Mary Ann! Our local farmer’s market opens on May 1st – I’m so excited!!
These muffins sound absolutely delicious. Strawberries are one of my favorite parts of spring and that lemon zing sends these beauties right over the top!
Me too Marissa! We’ve got so many beautiful farm markets here! Hope you have a wonderful weekend!
I am beyond excited for all the colorful, vibrant produce and berries!!! So far here the only thing that really looks good is asparagus, so I’m patiently waiting.. or at least trying to be patient about the waiting. ;) These muffins look spectacular, Mare!!! Strawberries are definitely my favorite berry, so I’m just loving these muffins! The lemon twist is perfection! I will definitely be making these as soon as I can get my grubby little hands on some good looking strawberries!! Pinned!
We’ve got loads of asparagus too Chey! But when I saw these strawberries, I have to buy a bunch! I’m channeling summer! Can’t wait! Happy Easter!
Strawberry and lemon goes SO well together! These would make for the perfect Easter morning muffin :) Can’t wait for the non-gross strawberries to hit the stands!!
I agree Katherine! I can’t wait either!
If this muffin doesn’t say spring nothing does! Like everyone, I love the strawberry- lemon combination! They’ll be a bright spot in my day! Have a happy weekend, my friend!
Hope you have an awesome weekend too Annie!
These ingredients compliment one another so well, perfect little muffin!
Thanks Kev!
I haven’t seen rhubarb yet either, Mary Ann – but lots of deep red ripe strawberries. This will make a great treat to bring to work for a breakfast snack – love the lemon and strawberry combo! I like the tip about baking a hotter temperature for the first five minutes to ensure a domed top – I did not know that!
Sally always shares the best tips!
What a delicious way to celebrate spring. I love the lemon strawberry combination. I hope you had a wonderful Easter holiday.
You too Gerlinde!!
I’m currently searching for rhubarb too–the store down the street said they had it in stock but when I got there they were out. SO disappointing! But we do have good strawberries right now so I’ll comfort myself with a few of these. They look delicious!
Thanks Kelsie! Hope you give these a try!
I could eat one of these babies every morning all spring and summer long, great flavor combo!
They’re so tasty Sue! Can’t wait for all the beautiful berries.
Can’t wait to make these! Is it ok to freeze, if needed? Thanks:)
I freeze these all the time and pop them out one at a time when the craving hits!
Thanks so much!! Making these delicious muffins with our fresh CA strawberries this weekend. I’m sure all will enjoy:)
Hope you enjoy them as much as we do Trish!
I feel like, Mary Ann, that you and I have our Strawberry and Rhubarb Seasons reversed. Our rhubarb has been available for several weeeks, but I know we are several weeks (if not a month or more) away from strawberry season! I love this recipe, just wish I had some lovely berries for it today. ????Pinning for later, though.
I can’t wait for rhubarb Laura! Hope you enjoy these!
Gah! I know what you mean Mare! I’m SO excited fro fresh berries. I’m quickly finishing off my frozen from last year, to make way! I was just thinking about how much I love lemon and strawberries and then I saw your muffins. I’m completely smitten! Delicious work Mare!
I can’t wait to grab all the fresh fruits and veggies Traci!! You’d love these!
This would be so perfect with a cup of coffee right now. Just beautiful!
They’re so tasty Alida! I froze a few and pop one out when the craving hits!
I am so happy I happened upon your website, Mary Ann. I was in a real cooking funk, and your recipes have inspired me to want to cook again. Thank you! I made these wonderful muffins over the weekend. Absolutely delicious! I love that they’re not overly sweet, just the right combination of zest from the lemon and sweet from the berries. A hit all the way around, my family loved them! Will definitely be making them again!
So happy you stumbled across the BHK too Stephanie! Thrilled you made the muffins and enjoyed them! Thanks for taking the time to leave a comment!
Mary Ann, I love strawberries in baked goods! With the lemon and the sprinkle of sugar on top, these must be just wonderful!
These have just the right amount of sweetness Kelly. The strawberry/lemon combo has always been one of my favorites!
Made with blackberries and they were AMAZING!!
So happy you enjoyed them!
Not much lemon flavour but nice and moist.
Feel free to add more lemon zest next time around!
I didn’t wait for Spring. I made these to go into a few “New Year’s morning” baskets for friends and neighbors. They’re terrific. The fresh and bright strawberries and lemon are perfect for pivoting from all the cinnamon, pumpkin, chocolate and nuts that we’ve had more than enough of since Thanksgiving. Definitely a new “go to” recipe for me.
Yay! So happy you enjoyed the recipe Mary Fran. Thanks so much for following and Happy New Year to you!
Looking FWD to making these. Will buttermilk substitute for sourcream?
Thanks!
I’ve only used sour cream for this recipe. But here is some info for substituting. Enjoy! https://www.tasteofhome.com/article/substitute-for-sour-cream/