These Lemon and Strawberry Muffins are the perfect balance of tangy citrus and sweet berry goodness. Made with Greek yogurt for a tender crumb and bursting with fresh strawberries, these muffins are a fresh take on a classic treat.
Welcome back to Merry About Town! I’m Merry, the founder and recipe-developer of this blog! I love to share my best meals and desserts with my readers, and I always make sure that they are easy to whip-up and budget-friendly, too.
I am so happy that you’re here to learn all about my Lemon and Strawberry Muffins. They’ve become an all-time favorite of mine. Whether you’re enjoying them with your morning coffee or serving them at a spring brunch, they’re guaranteed to brighten your day.
How Do I Store Leftover Lemon and Strawberry Muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months—just thaw at room temperature or microwave for 20-30 seconds before serving.
Can I Use Frozen Strawberries?
Yes, but be sure to thaw and drain them well before chopping. Keep in mind that frozen berries may add extra moisture to the batter, which can affect the texture slightly.
What Type of Greek Yogurt Should I Use?
Plain, full-fat Greek yogurt works best for rich texture and flavor. You can also use a lemon-flavored yogurt for an extra citrusy punch.
If you’re out of Greek yogurt, then sour cream works just as well!
What Ingredients Do I Need to Make Lemon and Strawberry Muffins?
Be sure to gather the following ingredients to make these delicious (and citrusy!) homemade muffins:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Greek yogurt
- Vegetable oil
- Lemons
- Eggs
- Strawberries
Be sure to scroll below to our recipe card for the exact measurements.
How to Make Lemon and Strawberry Muffins
Begin by lining a muffin pan with paper liners, and set aside. Preheat oven to 350 degrees F.
In a large bowl, sift together all dry ingredients: flour, sugar, baking powder and soda, and salt.
In another bowl, mix together wet ingredients: yogurt, oil, lemon zest and juice, and egg.
Slowly add wet ingredients to the bowl of dry ingredients until a thick batter forms.
Fold in chopped strawberries.
Scoop the muffin batter into the lined muffin pan, filling each section about ¾.
Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted in the center.
Pin or bookmark this Lemon and Strawberry Muffins recipe so you’ll have it handy whenever you’re craving something fresh and fruity. Tried them? Let us know in the comments how they turned out—we’d love to hear from you!
Lemon and Strawberry Muffins
These Lemon and Strawberry Muffins are the perfect balance of tangy citrus and sweet berry goodness.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup Greek yogurt
- ½ cup vegetable oil
- 3 tbsp lemon zest
- Juice of one lemon
- 1 large egg
- 1 cup chopped strawberries
Instructions
- Begin by lining a muffin pan with paper liners, and set aside. Preheat oven to 350 degrees F.
- In a large bowl, sift together all dry ingredients: flour, sugar, baking powder and soda, and salt.
- In another bowl, mix together wet ingredients: yogurt, oil, lemon zest and juice, and egg.
- Slowly add wet ingredients to the bowl of dry ingredients until a thick batter forms.
- Fold in chopped strawberries.
- Scoop the muffin batter into the lined muffin pan, filling each section about ¾.
- Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted in the center.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 335mgCarbohydrates: 29gFiber: 1gSugar: 14gProtein: 4g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
