Strawberry Lemon Muffins Recipe -
Strawberry Lemon Muffins Recipe
  • READY IN 50 mins

Strawberry Lemon Muffins

Recipe by  

"Lemon and strawberry come together in these easy and tart muffins."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    50 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
  2. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
  3. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2006

We love these muffins! I've tried with blueberries instead of strawberries, too, and that tastes good as well. You can substitute applesauce for the oil, splenda for the sugar and oatmeal for 1/4 of the white flour to make a healthier recipe.

Most Helpful Critical Review
May 07, 2009

This muffin had great flavor, but it was really dense. The taste testers didn't care for the texture especially after they cooled. We used all white flour, but didn't think that was a big factor.

May 31, 2007

I have made these muffins twice now, and there are two equally good variations of them. The original strawberry lemon, and blueberry orange. (substitute blueberries for strawberries, and orange juice for lemon juice), grate a little bit of zest to go over the top. Made a batch of these for my friend for her birthday too, and she really enjoyed them -even if they were a little burnt-. I can also see these being a big hit with kids too.

Mar 22, 2010

These were excellent! The fresh strawberries were so delicious in these muffins. I used a fresh-picked lemon from our tree and the combination of the lemon and strawberry flavors is just so nice! I used 1 1/4 cup all-purpose flour and 1/2 cup rolled oats instead of the wheat flour called for in the recipe b/c I didn't have any. It worked out great! This is a keeper for us! :)

May 01, 2012

I used lactose-free milk and I omitted the additional brown sugar. I was worried about not having enough liquid for these muffins because I've baked with whole wheat flour and it tends to soak up more liquid than AP flour. I did add one large mashed banana to help with that. Even with the additional banana, these did turn out a little dry. It could be that my lemon was a on the small side, you never really know. I would like to make these again and either add an additional egg or maybe a quarter cup so more of milk. As is, it's a good muffin recipe.

Feb 10, 2006

Yummy! I was looking for lazy day muffin recipies and this one was great. The wheat flour stood out more than I expected. I used frozen strawberries that I sliced every which way and lemon juice instead of a zested and juiced lemon. It was a very light taste & great with cream cheese frosting.

Oct 06, 2006

...Kids loved these muffins. I had a little over a cup of diced strawberries and sprinkled them with sugar to sweeten them up a bit and I also made a lemon glaze that I spooned on top once out of the oven. I thought they tasted better the next day after sitting in the fridge for a while...These tart little muffins are excellent with a tall glass of milk or hot cup of coffee...thanks for sharing such a nice recipe!

Jul 07, 2006

This recipe was very easy and very delicious! I took my kids strawberry picking and we had some pretty ripe ones, so I needed a recipe to use the extra ripe ones in. I found this and it is a keeper! Additionally, I topped the muffins with a glaze of lemon juice and powdered sugar--made them extra tangy. Highly recommended!


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  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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