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.
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!
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!
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Easy Strawberry Lemon Muffins
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Prep Time: 25 mins - Cook Time: 18 mins
- Total Time: 43 mins
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Yield: 12 muffins -
Category: Breakfast -
Method: Bake -
Cuisine: American
Print Recipe
Pin RecipeDescription
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
- Preheat Oven to 425F (218C).
- In a large bowl mix together the eggs, butter, oil, water, sugar and lemon zest. Set aside.
- 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.
- 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)
- Bake 16-18 mins until golden brown and risen.
Keywords: Strawberry Lemon Muffin, Strawberry Muffins, Easy Muffin Recipes, Muffin Recipes
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?
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 🙂
Hi Beth, just baked the muffins . Came out moist and fluffy and tasted good. Thank you for sharing.
YAY! So glad it was a hit! 🙂
Could you use frozen strawberries when fresh strawberries are out of season ?
★★★★★
Yes of course frozen would be great too 🙂 . Enjoy!
Hi, I love the recipe! I was just wondering with size cupcake pan did yum use??
Oh sure it’s just a regular standard size tin 🙂 like this one
Thank you!!
Hi Beth, I love your recipes, I just made this a few days ago, they came out awesome, thanks
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
Good post, keep
Can I sub buttermilk or milk instead of water?
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!
Could I add grated apple/cinnamon instead of strawberries? Thank you
Z
Oh sure that would be great too! Enjoy!
Could you make 1 loaf of bread with this recipe?
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!~ .