Strawberry Muffins with Lemon Zest

These Strawberry Muffins with Lemon Zest are so light and moist, and flavored with just a hint of lemon that compliments the strawberries so beautifully! They are a fantastic muffin recipe when you start to crave the flavors of summer.

Simple enough even for beginners, this is a muffin recipe that requires no electric mixers and can be whipped up in a jiffy with just 2 bowls and a whisk!

Strawberry Muffins on a wooden cutting board

These muffins employ my "Essential Muffin Recipe" techniques for the lightest and fluffiest muffins which can also be found in my Classic Blueberry Muffins Snickerdoodle Muffins and Banana Muffins

Strawberry Muffin sliced in half showing the light texture and baked strawberries inside

How To Make a Light and Fluffy Muffin? 

  • Use a combination of fats. Melted Butter + Oil. The butter will give you the flavor and the oil is pure fat and will provide the most moisture.
  • Use water, over milk! This will create a lighter muffin over milk. The same principle is applied in my light and fluffy Banana Bread and Pumpkin Bread recipes
  • Don't overdo the flour! And use a whisk to gently stir it in!

Follow these tips and you cannot go wrong! 

Easy Strawberry Lemon Muffins

Watch My Video Demo of this Recipe Below!


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Step#1: Mix The Wet Ingredients

This recipe calls for a combination of melted butter, oil, and water. I have found it's the butter that gives the flavor, but the oil preserves the moisture. Too much butter and the muffins will be a bit dry, too much oil and the muffins will be bland. Combining the two is just right! 

Adding melted butter to a larger mixing bowl with eggs in it

Don't Skip the Water

Over the years I've received a lot of push back on my water addition! While sure you can add milk instead if you really want to, you just won't get the same lightness! Milk will weigh the muffin down, creating a denser muffin, while water will create a light and airy muffin. Trust me, the water is the way to go! 

Adding water from a Pyrex Pitcher to a large Mixing Bowl

Step#2: Mix together the dry Ingredients

A muffin's worst enemy can be flour! If you add too much flour you'll have a dense little rock on your hands, not enough and they fall apart. This recipe calls for just 1 ¾ cup of flour which I think is just the right amount of flour for proper structure without sacrificing the tender texture. 

Adding flour to a mixing bowl

Measuring the Flour

There are a lot of ways to measure flour, but for all my recipes I use the scoop method. So I scoop my measuring cup into my canister and shake off the access. So no packing down. Keep it loose and your muffins will thank you! 

Then gently stir the dry ingredients into the wet ingredients, in thirds, with a wire whisk. Nothing against wooden spoons, but I find it's easy to over mix that way. If you over-mix muffin batter, you'll end up with tough muffins! A wire whisk will combine the flour gently and quickly so you won't be tempted to over mix.

Adding Dry ingredients to wet ingredients

Step#3: Add the Strawberries

I love this muffin recipe because it's so versatile! You really can use it as a base and then use any fruit you like. Once the batter is made, gently fold the fruit into the batter. If you have extra strawberries, put them to good use in my delicious Home Strawberry Sauce for Ice Cream

Other great combinations include:

  • Blueberries + Orange Zest
  • Cherries + Almond Extract
  • Raspberries + Almond Extract
  • Blackberries + Lime Zest

Adding diced strawberries to a bowl of muffin batter

Step#4: Use Muffin Papers

Another way to preserve the texture of your light and fluffy muffin is to use muffin papers! Otherwise, the muffin will become overbaked against the metal tin and create a tougher exterior. I really like the non-stick parchment papers over the regular papers or foil papers. The non-stick property of the parchment means you will enjoy more of the muffin! 

Spooning out muffin batter into a muffin tin lined with muffin papers

Step#5: Sprinkle with Turbinado Sugar

Just before baking, I like to add a little sprinkle of Turbinado sugar on top of each muffin. This creates a wonderful crunch to the tops and gives the muffins additional sweetness since I'd rather place the sweetness on top, as opposed to making them too sweet all around. 

Adding Turbinado Sugar to muffin tops

High Heat For a Soft Dome

I also like to bake these muffins at a high temperature, 425F, this will force them to rise quickly, and dome on top. It also makes for quicker baking time too!

Placing strawberry muffins in the oven to bake

Step#6: Allow your Muffins to Cool 

The strawberries get really hot, once baked inside the muffin so it's best to let them cool before serving. I also find the flavor is more pronounced as well if they are served just warm or at room temperature. 

A tin of freshly baked Strawberry Muffins on a Cooktop cooling

Then give them a dusting of powdered sugar. It's a pretty finish that adds a touch more sweetness on top. 

Close up of a strawberry muffin in a brown cupcake wrapper

Freezing the Muffins

These muffins also freeze beautifully! Allow them to cool completely, and then pop them in a ziplock bag and freeze. Then reheat in the microwave for 45 seconds and they'll taste like they were freshly baked! 

More Great Muffin Recipes

If You Enjoyed this Recipe

Please Leave a Rating and a Review Below!

Strawberry Lemon Muffin on a Doily

Strawberry Muffin Recipe with Lemon Zest

Yield: 12 muffins
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes

An easy strawberry muffin that is perfect for a springtime brunch. Light, moist and SO delicious!


For Muffins:

  • 2 eggs
  • ¾ cup (180 ml) melted butter
  • ¼ cup (60 ml) vegetable oil
  • ½ cup (120 ml) water
  • ¾ cup (150g) sugar
  • 1 teaspoon (5 ml) lemon zest
  • 1 ¾ cup (210 g) flour
  • 2 teaspoon (10 ml) baking powder
  • ½ teaspoon (2.5ml) salt
  • 1 cup (150g) fresh strawberries, diced


  • 2 tablespoon (30 ml) turbindao (raw) sugar
  • Dusting Powdered Sugar


  1. Preheat oven to 425F (218C).
  2. In a large bowl mix together the eggs, butter, oil, water, sugar, and lemon zest. Set aside.
  3. In a medium-sized bowl whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, in thirds, until combined.
  4. Gently fold in the strawberries, until combined.
  5. Scoop batter into muffins tins lined with muffin papers. Sprinkle with turbinado sugar on top
  6. Bake 16-18 mins until golden brown and risen.
  7. Allow to cool before serving


  • These muffins also freeze beautifully! Allow them to cool completely, and then pop them in a ziplock bag and freeze.
  • Then reheat in the microwave for 45 seconds and they'll taste like they were freshly baked! 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 18mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 1g


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  1. Really amazing result and yes, such an easy recipe. I’ll definitely come back to this one again and again!

    1. So glad they were a hit! These are one of my faves too 🙂 and you can swap out the strawberries for blueberries too! That's also great 🙂

  2. Hi Beth, I made these today for my little one to take for her spring function tomorrow. They turned out sooooo good. I stumbled upon your recipe on Pinterest then it led me to your youtube channel and finally here. Your consideration to details, flavors, and giving alerts to avoid basic cooking disasters are commendable! Beautiful and meaningful execution 🙂 If I had to pay for being your subscriber then I would do it without any hesitancy. I will share pic. of muffins via Pinterest.

    1. Awe that's so nice to hear! I'm so glad the muffins were a success! And easy right? 🙂 That's the best part! Ha! Thanks so much for your kind words about the recipes and videos, I'm so glad you enjoy them!

    1. YAY! So glad they were a hit! Yes these would be great for Easter brunch! Hope they are a hit with your guests! 🙂

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    1. Oh sure all my recipes are developed with pain all-purpose flour 🙂 Much easier that way! Hope you enjoy!

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  12. Hey Beth
    I saw it is half a cup water in the video recipe. But quarter cup in the written recipe here. Can you please clarify which to follow?

    1. So sorry about that! It should be 1/2 cup of water to match the video. Just updated the recipe! Thanks for pointing that out 🙂

  13. Hi Beth, just baked the muffins . Came out moist and fluffy and tasted good. Thank you for sharing.

    1. Awe thanks Andrea! I'm so glad you enjoy the recipes and these muffins were a hit! I've got a yummy Banana Chocolate Muffin coming up next weekend you might enjoy ha! Stay tuned! xx Beth

    1. Sure you could but the water is actually what gives them their lightness. Milk and buttermilk has fat in it which would weigh the muffin down, water is really the secret ingredient when it comes to creating a lighter muffin or cake 🙂 Enjoy!

    1. hmmm great question! I might be afraid it wouldn't have the right structure since the crumb is so delicate. It might fall apart? But next week I have an awesome Blood Orange Pound Cake recipe that would also be fantastic for Easter Brunch. Or you could try these loaf bread recipes which are also really great! Hope you enjoy!~ .