Make a delicious breakfast with this easy strawberry lemon muffins recipe. With lots of tart lemon flavor and juicy berries, these breakfast muffins won't last long. Even if winter isn't quite over yet, these muffins are bursting with the fresh flavors of springtime in every bite!
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Why These Strawberry Lemon Muffins Are The Best!
Sweet strawberry flavor combined with a tart lemon zest makes these delicious muffins the perfect breakfast treat. Lemon strawberry muffins are perfect for spring. Make these for breakfast, brunch or just when you are craving something a little sweet. The best part is that these moist muffins get most of their tender texture from Greek yogurt, so you can enjoy without all of the guilt.
Remember this recipe if you are planning a Mother's Day brunch or a bridal shower! These healthy strawberry muffins would be a beautiful addition to a brunch table. I also love my lemon muffins recipe if you want to just focus on lemon flavor.
muffin pan- a standard 12-cup muffin tin is perfect for this recipe.
strawberries- luckily in Florida we have an abundance of fresh strawberries this time of year, but if it's not strawberry season you can always use frozen berries.
lemon- fresh lemon juice along with lemon zest will give the best flavor for the muffins.
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners or spray with cooking spray.
In a large bowl mix honey, coconut oil, Greek yogurt and vanilla extract together. Mix in the eggs, lemon zest and lemon juice.
In a separate bowl, mix the all-purpose flour, baking powder, baking soda and salt together.
Add in the dry ingredients and mix just until the batter has no white streaks of flour remaining. Add the chopped strawberries to the batter and carefully mix, being careful to not smash the berries. Use a spoon or rubber spatula to scrape the sides and bottom of the bowl.
Scoop the batter into the muffin tin and bake in preheated oven for 16-18 minutes. The muffins will rise slightly and be a beautiful golden brown. Use a toothpick to check for doneness. There should not be any wet crumbs when inserted into the center of a muffin.
Store cooled muffins in an airtight container at room temperature for up to 2 days.
To freeze muffins, individually wrap in plastic wrap and place in a large freezer safe bag for up to 3 months. Thaw frozen muffins at room temperature or place in the microwave on defrost.
Substitutions And Additions
Greek yogurt- I love Greek yogurt and use it in so many baking recipes. You can always substitute an equal amount of sour cream, although it will change the nutritional value.
coconut oil- coconut oil will not make your baked goods taste like coconut. The flavor is so mild it isn't even noticeable. You can always use vegetable oil, canola oil or any other neutral flavored oil that you prefer.
strawberries-while I prefer fresh berries, you can use frozen. Do not thaw the berries and make sure to buy berries that are cut and not whole. You could use a mixed berry or switch it up and add blueberries instead.
glaze- you can easily add a sweet lemon glaze to the top of each muffin. I didn't for this recipe but you can mix up a batch like I did in my easy lemon muffins. It's only 3 ingredients, but if you decide to do this you will need an extra lemon.
Steam is usually the problem. If you leave the muffins to cool in the muffin pan the heat will cause steam and create a soggy bottom to your muffin. It is best to remove the muffins from the pan so that they can cool on a wire rack.
There are several issues that can cause dry muffins. Usually dry muffins are a result of packing the flour into the measuring cup or overmixing the batter. Spoon the flour into your measuring cup and then level it with a knife. When stirring in the flour make sure to stir just until there are no streaks of flour. If the batter is still a little lumpy it is okay.
Looking For Other Muffin Recipes? Try These!
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Easy Strawberry Lemon Muffins Recipe
- 12 count muffin pan
- ½ cup honey
- ½ cup coconut oil
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- 2 large eggs
- zest of a lemon
- 2 tablespoons lemon juice
- 1and ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ cups strawberries, hulled and chopped
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners or spray with cooking spray.
- In a large bowl mix the honey, coconut oil, vanilla extract and Greek yogurt.
- Add the eggs, lemon zest and lemon juice and continue to combine.
- In a separate bowl mix together the flour, baking powder, baking soda and salt.
- Add the flour mixture to the wet ingredients. Use a spoon or spatula to combine the wet and dry ingredients until there are no white streaks of flour remaining.
- Stir the chopped strawberries in to the batter being careful to not mash the berry.
- Divide the batter equally between the muffin tin. Bake in a preheated oven for 16-18 minutes or until the muffins are golden brown. Check with a toothpick for doneness.