These strawberry lemon muffins are light, buttery and bursting with fresh strawberry flavor!! They come together in just 30 minutes and are perfect for breakfast or a quick snack!
If you love fresh, summer strawberries as much as I do, be sure to check out the rest of our strawberry recipes!
You just need a few simple ingredients to make these strawberry muffins!
- Fresh Strawberries - Use fresh, ripe strawberries for the best flavor! I do NOT recommend substituting with frozen strawberries.
- Almond Flour - I love substituting a portion of the flour for almond flour in all my baked goods! It helps keep the muffins super moist and tender! It's totally optional, but if you keep almond flour on hand it's a must.
- Lemon Zest - Fresh lemon zest adds a bright, lemony flavor to these muffins that just can't be beat!
- Turbinado Sugar - This is optional, but I love sprinkling a little turbinado sugar on top of the muffins right before baking.
How to Make Strawberry Muffins
In a large bowl, whisk together all of the dry ingredients.
Then add about ¼ cup of the flour mixture to the strawberries and toss to coat. This helps keep the strawberries from all sinking to the bottom of the muffins.
In a separate bowl, whisk together the butter and sugar. Add in the eggs, vanilla, and lemon zest and whisk until combined and smooth.
Add half of the dry ingredient mixture and stir until combined. Mix in the milk. Then stir in the remaining dry ingredients.
Gently fold in the strawberries.
Spoon the batter into your muffin cups so that they are about ⅔ full. Sprinkle turbinado sugar over top of each muffin if desired.
Bake at 375°F for 20-25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove from the oven and let cool on a wire rack.
Enjoy these strawberry lemon muffins as a quick and easy summer treat!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
These are best eaten the same day. Since the muffins are so moist, they will mold quickly when left at room temperature. Store in an airtight container in the fridge for 2 to 3 days.
Yes, but I don't recommend it. Fresh strawberries have a better flavor and won't release as much water into the muffins as they cook.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Strawberry Lemon Muffins
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ cup almond flour, substitute all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup whole milk
- 2 cups fresh strawberries, diced
- turbinado sugar, for sprinkling
- Preheat your oven to 375°F and prepare your muffin tin.
- In a large mixing bowl, whisk together the melted butter and sugar. Add in the eggs, vanilla, and lemon zest and whisk until combined and smooth.
- In a separate small bowl, sift together the flour, almond flour, baking powder, and salt.
- Then add about ¼ cup of the flour mixture to the strawberries and toss to coat. This helps keep the strawberries from all sinking to the bottom of the muffins.
- Add half of the dry ingredient mixture to the wet ingredients and stir until combined.
- Mix in the milk. Then stir in the remaining dry ingredients.
- Gently fold in the strawberries.
- Spoon the batter into your muffin cups so that they are about ⅔ full. Sprinkle turbinado sugar over top of each muffin if desired.
- Bake at 375°F for 20-25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
- Remove from the oven and let cool on a wire rack.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.