Strawberry Lemon Muffins Recipe

Name: Strawberry Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1/2 cup milk; 1 egg; 1 lemon, zested and juiced; 1 cup all-purpose flour; 3/4 cup whole wheat flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 cup white sugar; 1/4 cup packed brown sugar; 1 cup chopped fresh strawberries

Servings: persons

1/4 cup vegetable oil
1/2 cup milk
1 egg
1 lemon, zested and juiced
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup white sugar
1/4 cup packed brown sugar
1 cup chopped fresh strawberries

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.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1/2 cup milk, 1 egg, 1 lemon, zested and juiced, and more.

Yes, Strawberry Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Lemon Muffins

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