Fresh Strawberry Muffins with Lemon Zest
Deliciously moist muffins bursting with fresh strawberries and a hint of lemon zest, perfect for breakfast or a snack.
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Ingredients
Yields 12 muffins
- (2 cups) all-purpose flour
- (1/2 cups) granulated sugar
- (1 tablespoon) baking powder
- (1/2 teaspoons) baking soda
- (1/4 teaspoons) salt
- (1/2 cups) unsalted butter, melted
- (1) large egg
- (3/4 cups) buttermilk
- (1 tablespoon) lemon zest
- (1 teaspoon) vanilla extract
- (1 1/2 cups) fresh strawberries, hulled and chopped
- (1/4 cups) powdered sugar (for dusting)
Instructions
- 1
Preheat the oven to 375°F (190 °C) and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- 3
In a separate bowl, combine 1/2 cup melted unsalted butter, 1 large egg, 3/4 cup buttermilk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5
Gently fold in 1 1/2 cups chopped fresh strawberries.
- 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove the muffins from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 9
Once cooled, dust the tops with 1/4 cup powdered sugar before serving.
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