Easy Strawberry Lemon Muffins Recipe
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!
Servings: 12
Equipment
- 12 count muffin pan
Ingredients
- 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
Instructions
- 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.
Notes
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.