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You are here: Home / Breakfast / Easy Strawberry Lemon Muffins

Easy Strawberry Lemon Muffins

Published April 1, 2017, Updated January 14, 2019 by Beth Le Manach 18 Comments

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Easy Strawberry Lemon Muffins

If you need a quick and easy muffin recipe for Easter Sunday, this one is it!  Simple enough even for beginners, this is a muffin that packs a powerful punch.  Lightly sweeten with just the right about of sugar and lemon, and that slightly tart tang coming from the strawberries.

Easy Strawberry Lemon Muffins

WATCH MY VIDEO DEMO OF THIS MUFFIN RECIPE BELOW!

 

The texture is so light and fluffy (the secret is combining butter, oil and water) it’s my favorite kind of recipe; something that is so simple, yet so good, it will impress your guests every single time!

Easy Strawberry Lemon Muffins cut in half in their muffin paper

For a step-by-step tutorial of this recipe you can watch my video demo below. SUBSCRIBE TO MY YOUTUBE CHANNEL (it’s free!) and never miss a recipe! New videos post each Saturday!

 

MORE GREAT MUFFIN RECIPES!

  • Cappuccino Muffins
  • Coffee Cake Muffins
  • Black Bottom Banana Muffins
  • Cheesy Herb Cornbread Muffins

 

PLEASE LET ME KNOW IF YOU MAKE THIS MUFFIN RECIPE BY LEAVING A RATING AND REVIEW BELOW!

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Print
Easy Strawberry Lemon Muffins

Easy Strawberry Lemon Muffins


★★★★★

5 from 1 reviews

  • Author: Beth Le Manach
  • Prep Time: 25 mins
  • Cook Time: 18 mins
  • Total Time: 43 mins
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

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


Ingredients

  • 2 eggs
  • ¾ cup (180 ml) melted butter
  • ¼ cup (60 ml) vegetable oil
  • 1/2 cup (120 ml) water
  • ¾ cup (150g) sugar
  • 1 tsp (5 ml) lemon zest
  • 1 ¾ cup (210 g) flour
  • 2 tsp (10 ml) baking powder
  • ½ tsp (2.5ml) salt
  • 1 cup (150g) fresh strawberries, diced
  • Topping:
  • 2 tbsp (30 ml) turbindao (raw) sugar
  • Dusting Powdered Sugar

Instructions

  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. Scoop batter into muffins tins lined with muffin papers. Sprinkle with turbinado sugar (This link goes to Amazon where I am compensated for products sold)
  5. Bake 16-18 mins until golden brown and risen.

Keywords: Strawberry Lemon Muffin, Strawberry Muffins, Easy Muffin Recipes, Muffin Recipes

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Filed Under: Breakfast, Recipes Tagged With: breakfast recipes, Brunch Recipes, Muffin Recipes

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Reader Interactions

Comments

  1. Farzana says

    December 3, 2018 at 4:04 am

    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?

    Reply
    • entertainingwithbeth says

      December 3, 2018 at 4:31 am

      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 🙂

      Reply
  2. Poh-Suan says

    July 31, 2018 at 4:27 am

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

    Reply
    • entertainingwithbeth says

      August 8, 2018 at 8:35 am

      YAY! So glad it was a hit! 🙂

      Reply
  3. Evangelyn says

    May 17, 2018 at 5:44 am

    Could you use frozen strawberries when fresh strawberries are out of season ?

    ★★★★★

    Reply
    • entertainingwithbeth says

      May 19, 2018 at 4:29 pm

      Yes of course frozen would be great too 🙂 . Enjoy!

      Reply
  4. Hayley says

    October 24, 2017 at 6:05 pm

    Hi, I love the recipe! I was just wondering with size cupcake pan did yum use??

    Reply
    • entertainingwithbeth says

      October 26, 2017 at 4:32 am

      Oh sure it’s just a regular standard size tin 🙂 like this one

      Reply
      • Hayley says

        October 26, 2017 at 4:21 pm

        Thank you!!

        Reply
  5. Andrea says

    May 11, 2017 at 9:38 am

    Hi Beth, I love your recipes, I just made this a few days ago, they came out awesome, thanks

    Reply
    • entertainingwithbeth says

      May 12, 2017 at 6:10 am

      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

      Reply
  6. Good job says

    April 18, 2017 at 7:20 am

    Good post, keep

    Reply
  7. jen says

    April 13, 2017 at 10:06 am

    Can I sub buttermilk or milk instead of water?

    Reply
    • entertainingwithbeth says

      April 14, 2017 at 4:51 am

      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!

      Reply
  8. Zahara says

    April 9, 2017 at 10:44 pm

    Could I add grated apple/cinnamon instead of strawberries? Thank you
    Z

    Reply
    • entertainingwithbeth says

      April 13, 2017 at 5:12 am

      Oh sure that would be great too! Enjoy!

      Reply
  9. Maureen says

    April 6, 2017 at 3:54 pm

    Could you make 1 loaf of bread with this recipe?

    Reply
    • entertainingwithbeth says

      April 8, 2017 at 5:59 am

      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!~ .

      Reply

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