Strawberry lemon muffins are the perfect every day breakfast and here we will show you how to make them. They’re made with simple ingredients and they’re super easy to make.
Every week without fail my mom and my grandma would bake a fresh batch of muffins for me and my sister. Sometimes they would just make them plain, with fresh fruits they would collect from the garden or lots of chocolate chips.
Jump to Recipe—
The tantalizing scent would waft through the house, drawing us to the kitchen like magnets. We would always hide under the table and grab one when they came out of the oven, eating them warm with a glass of milk.
When we were old enough our mom passed us the recipe and we would bake them all together, they are super soft, moist and rich in flavor. You get strawberries on each bite and you don’t ever wanna stop eating them.
Those strawberry lemon muffins are a reminder of the precious moments we would spend together as a family.
HOW TO MAKE A BLOG LIKE THIS
we made this website with WordPress.org and we got our domain with Bluehost . Since we don’t know a lot about website design we used a template and then we activated everything like they say with 17th avenue (we are using the Mia template) they also install it for you or you can do it yourself.
Ingredients
YOU NEED
- Milk
- Oil
- Eggs
- Granulated sugar
- All purpose flour
- Baking powder or baking soda
- Lemon zest
- Fresh or frozen strawberries
- All purpose flour
- Granulated sugar
- Butter
Process
It’s really important to zest a fresh lemon and mix it first with the sugar to enhance the flavor. When the sugar is combined with the zest it helps release essential oils from the lemon. You wanna mix it with your fingers for a couple minutes to help distribute the lemon oils evenly throughout the sugar.
Then you wanna make sure to add in the rest of dry ingredients such as flour and baking powder.
In a separate bowl you wanna mix the wet ingredients, did it to the dry ingredients and then gently fold the strawberries.
Mix butter, sugar and flour for the crumble.
We are baking them until golden brown and they’re ready to eat.
Tips
- use a fresh lemon, you wanna zest one whole lemon we only wanna use the yellow part and stop once we reach the white part of the lemon.
- Mix with your fingers first the lemon zest with the sugar so it helps distribute the lemon oils evenly.
- You can use fresh or frozen strawberries, it doesn’t really matter. If you don’t have strawberries or don’t like them you can use another fruit you like or chocolate.
- If you are using frozen fruit you wanna coat them with flour first and then add it to the batter.
- We use oil instead of butter so it stays soft and most for longer.
- Don’t over-mix the batter or the muffins will become too dense.
- Leave the batter in the fridge for about 25 minutes
- We wanna fill the muffin tin until you almost reach the top, do not over fill it.
- Sprinkle some sugar on top for some crunch
- We bake them first at 210 C so they can grow and then at 170 C for them to cook until golden brown.
Freeze
You can freeze them in a
- disposable freezer bag
- Silicone freezer bag
- Food container
Allow them to cool completely and freeze. They can last up to 4/6 months in the freezer. Once you want to eat them just pop them in the microwave until warm or unfrozen.
Process
Recommended products
- Muffin paper
- Whisk
- mixing bowl
- Scale or measuring cups
- Muffin tin
- Plastic freezer bag
RECIPE in cups and grams
INGREDIENTS:
muffin batter
- 80 ml of milk
- 80 ml of sunflower seeds oil
- 3 small eggs
- 170 grams granulated sugar
- 200 grams all purpose flour
- 5 grams baking powder
- Lemon zest from one whole lemon
- 200 grams fresh or frozen strawberries
Crumble
- 35 grams all purpose flour
- 35 grams ranulated sugar
- 25 grams soft butter
INSTRUCTIONS:
1)First step, lemon zest
Zest one whole lemon, only the yellow part. Then you wanna mix it with the granulated sugar, make sure to mix it with your fingers for a couple minutes to help distribute the lemon oils evenly throughout the sugar
2)Second step, dry ingredients
You wanna add the rest of dry ingredients (all purpose flour and baking powder) and whisk. Set aside.
3)Third step, wet ingredients
In another bowl you wanna crack three eggs, add the milk and oil and mix
4)Forth step, mix dry with wet ingredients
Now our wanna combine the wet ingredients with the dry ingredients. And mix making sure not to overmix the batter.
5)Fifth step, strawberries
Cup some fresh strawberries and add them to the batter mix carefully without breaking them too much.
6)Sixth step, crumble
You wanna mix the butter with the sugar and the flour until you get this crumbly texture
7)Seventh step, muffin
Spoon the batter into each one of the holes from the muffin tin. Make sure to not overfill them, sprinkle some granulated sugar on top and the crumble we made before
You wanna bake them at 410F (210C) for about 14 minutes and then bake them at 340F (170C) for about 18 minutes, make sure to check if they’re ready inserting a wooden stick in the middle, if it comes out dirty with the strawberry lemon muffin batter you should leave it for a little longer.
8)Eight step, final results
Bakery style Strawberry lemon muffins
Equipment
- mixing bowl
Ingredients
muffin batter
- 80 ml milk
- 80 ml sunflower seeds oil
- 3 small eggs
- 170 grams granulated sugar
- 200 grams all purpose flour
- 5 grams baking powder
- Lemon zest of one whole lemon
- 200 grams fresh strawberries
Crumble
- 35 grams all purpose flour
- 35 grams granulated sugar
- 25 grams soft butter
Instructions
1)First step, lemon zest
- Zest one whole lemon, only the yellow part. Then you wanna mix it with the granulated sugar, make sure to mix it with your fingers for a couple minutes to help distribute the lemon oils evenly throughout the sugar
2)Second step, dry ingredients
- You wanna add the rest of dry ingredients (all purpose flour and baking powder) and whisk. Set aside.
3)Third step, wet ingredients
- In another bowl you wanna crack three eggs, add the milk and oil and mix
4)Forth step, mix dry with wet ingredients
- Now our wanna combine the wet ingredients with the dry ingredients. And mix making sure not to overmix the batter.
5)Fifth step, strawberries
- Cup some fresh strawberries and add them to the batter mix carefully without breaking them too much.
6)Sixth step, crumble
- You wanna mix the butter with the sugar and the flour until you get this crumbly texture
7)Seventh step, muffin
- Spoon the batter into each one of the holes from the muffin tin. Make sure to not overfill them, sprinkle some granulated sugar on top and the crumble we made before
- You wanna bake them at 410F (210C) for about 14 minutes and then bake them at 340F (170C) for about 18 minutes, make sure to check if they’re ready inserting a wooden stick in the middle, if it comes out dirty with the strawberry lemon muffin batter you should leave it for a little longer.
Nutrition
Archersfood
archersfood
