A Lemon Strawberry Muffin recipe that is full of fresh strawberries with a hint of lemon. Perfect for Sunday Brunch!
Sundays are always a good day to make muffins, pancakes, waffles, or whatever you love but, never eat during the week. Well, at least that is one of my fav things to do as long as I can wear my pj’s the whole time:)
It’s strawberry season and this is one of my favorite recipes. Muffins + strawberries + lemon zest…mmmm yum!
Lemon Strawberry Muffins
Course: Muffins, Sunday BrunchCuisine: AmericanDifficulty: Easy12
servings5
minutes20
minutesLemon Strawberry Muffins are perfect for breakfast or a springtime holiday brunch. They are flavorful with a hint of lemon and full of fresh strawberries.
Ingredients
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh strawberries, diced
Directions
- Preheat oven to 350 degrees.
- Line muffin pan with paper liners.
- Cream sugar and butter in a large mixing bowl or with a electric mixer.
- Add eggs, one at a time. Mix well after each.
- Add sour cream, vanilla extract, lemon juice, and lemon zest.
- Combine flour, baking powder, and salt. Add to the large mixing bowl and blend together.
- Stir in the strawberries.
- Spoon batter into the muffin tins. Fill 3/4 full.
- Bake for 18 to 20 minutes until golden brown.
Mmm these look delicious!
Thanks! They are yummy:)