Indulge in the delightful bakery style easy strawberry lemon muffins, featuring a perfect blend of fresh juicy strawberries and a refreshing hint of zesty lemon. This simple and easy to follow recipe creates moist and fluffy muffins that are ideal for breakfast, brunch, or a sweet afternoon snack. Enjoy these flavorful treats that combine sweetness of strawberries with the bright tangy essence of lemon. Making them a favorite for any ocassion.
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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
To achieve the best flavor in your bakery style strawberry lemon muffins it Essential to zest a fresh lemon and combine it with sugar at the start. This process enhances the overall taste as mixing lemon zest with sugar helps release the essential oils form the lemon.
Use your fingers to mix the zest and sugar together for a couple minutes ensuring the lemon oils are evenly distributed throughout the sugar.
Next, incorporate the raining dry ingredients including flour and baking powder, in a separate bowl whisk together the wet ingredients before adding them to the dry mixture. Gently fold in the fresh strawberries to maintain their texture.
For the crumble toppings, mix butter, sugar and flour until you achieve a crumbly consistency. Finally, bake the muffins until they turn a beautiful golden brown. Signaling that they are ready to enjoy. These strawberry lemon muffins are perfect for breakfast or as a delicious snack.
the best tips for the perfect strawberry Lemon muffins
– use fresh ingredients, zest an entire lemon focusing solely on the yellow ouster layer. Be careful not to include the white pith as it can add bitterness to your muffins.
– To maximize the lemon flavor mix the zest with sugar using your fingers this technique helps release the essential oils from the lemon ensuring an even distribution of flavor throughout the mixture.
– you can use either fresh or frozen strawberries for this recipe, both work wonderfully if strawberries arenโt available or arenโt your favorite feel free to substitute them with any fruit you love or even chocolate chips for a delicious twist.
– Opt for oil instead of butter. This substitution helps keep the muffins soft and moist for a longer period, ensuring a delightful texture with every bite.
– Be careful not to over mix the batter. Over mixing can lead to dense muffins, so gently combine the ingredients until just incorporated for the best results.
– When filling the muffin paper, aim to fill each cup until you are almost at the top.void overfilling to prevent overflow during baking.
– For an extra layer of texture, sprinkle some sugar on top of the muffins before baking. This will create a delightful crunchy crust that contrasts beautifully with the soft interior.
– Preheat the oven at 210 C / 410 F to allow them to rise properly then, reduce the temperature to 170 C / 340 F to continue baking until they are perfectly golden brown.
By following all these tips youโll ensure your strawberry lemon muffins are not only delicious but also perfectly moist and fluffy.
How to freeze strawberry lemon muffins for long term storage
If you want to enjoy your delicious strawberry lemon muffins freezing them is a great option. Hereโs how to do it effectively:
-Allow your muffins to cool completely before freezing. This step is crucial to prevent condensation which can lead to freezer burn.
-You can freeze your muffins using one of the following methods:
a) disposable freezer bag, they are Convenient and help save space in your freezer.
B) silicone freezer bags, a reusable option that is eco friendly and keeps your muffins fresh.
c) food storage containers, airtight containers can protect your muffins from freezer odor and maintain their quality.
-when Stored properly your bakery style strawberry muffins can last in the freezer for up to 4 to 6 months allowing you to enjoy them at your convenience, when you are ready to enjoy your muffin, simply pop them in the microwave until warm or thawed. This quick method will bring back their delightful freshness.
Follow those tips to ensure your Strawberry Lemon Muffins remain delicious and ready to enjoy whenever you crave them!
Process
All the equipment youโll need to make the best strawberry lemon muffin recipe
- Muffin paper, to line the muffin pan to bake the muffins
- Whisk, to mix all the ingredients
- mixing bowl, to combine all the ingredients together
- Scale or measuring cups, get accurate measuring of everything you need
- Muffin tin, to bake the muffins if you donโt have one you can also use a baking tray
- Plastic freezer bag only needed if you wanna store the muffins in the freezer.
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
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
STEP BY STEP
LEMON MUFFIN BATTER
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 you 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.
Crumble
6)Sixth step, crumble
You wanna mix the butter with the sugar and the flour until you get this crumbly texture
bake in a preheated oven
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 theyโre 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.
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 theyโre 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
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