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Strawberry Lemon Muffins


"Lemon and strawberry come together in these easy and tart muffins."
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50 m servings 170 cals
Original recipe yields 12 servings (12 muffins)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 121
  1. 156 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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Most positive
Least positive

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 ...

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 ...

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 ni...

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 jui...

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 u...

...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 ...

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 k...

Delicious and MOIST! I didn't deviate from the recipe at all (odd for me!) and they came out wonderful! What a nice way to use fresh strawberries! My 3 year old has been eating them for break...

These were excellent! I didn't change anything other than double the recipe, which ended up making 24 regular size muffins and 24 mini-muffins. The flavor was really good. I will definitely make...