Meyer Lemon Strawberry Muffins
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
12
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Course
Breakfast
Meyer Lemon Strawberry Muffins
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Sweet Meyer lemon strawberry muffins are a wonderful addition to your breakfast rotation.
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Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Zest and juice of 1 Meyer lemon
- 1 large egg lightly beaten
- ¾ cup buttermilk
- ⅔ cup canola oil
- 1 teaspoon pure vanilla extract
- 2 cups chopped fresh strawberries
Instructions
- Preheat oven to 375°F (190°C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 muffin cups. Set aside.
- In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer lemon juice and vanilla extract.
- In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
- Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Notes
- Don't have buttermilk? Simply place one tablespoon of white vinegar or lemon juice in a glass measuring cup and fill with milk to equal one cup total. Stir and let the mixture sit for 5 minutes; use as directed for the recipe.
- If using frozen berries, you may have to bake the muffins a little longer than the stated time.
- I also recommend that you not store these is a sealed container, the crowns got very moist and we were not a fan of this textural change.
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