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Strawberry lemon muffins in silicone muffin cups

Strawberry Lemon Muffins

Dena Gershkovich
These muffins are so fluffy and fruity! Enjoy!
5 from 5 votes
Prep Time 10 mins
Cook Time 35 mins
Course Breakfast, Brunch, Dessert
Servings 12 muffins


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • Juice from half a lemon
  • 2 to 3 tablespoons stawberry jam (optional)
  • 1/2 teaspoon vanilla extract
  • 1 ¼ cup strawberries, finely chopped (fresh or frozen)


  • Preheat oven to 350 F. Line a 12-muffin tray with parchment paper or spray with cooking spray.
  • In a medium mixing bowl, combine the flour, sugar, baking powder and salt.
  • Next, add in the milk, eggs, oil, lemon juice, optional strawberry jam and vanilla. Mix until just combined. Fold in stawberries.
  • Use two tablespoons or a ladle to transfer batter to muffin tins. Bake for 30 to 40 minutes. Note that cooking time may vary depending on if strawberries are fresh or frozen. Muffins will be more golden in color and slightly cracked and crispy on top when ready.


Did you make this recipe? I'd love to hear how it went for you! Please rate and comment below.
Keyword Stawberry lemon muffins