In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. This muffin had great flavor, but it was really dense. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. I also used baking powder instead of soda because I like how the powder makes a nice crown on muffins. We’re so happy to hear that you enjoyed the muffins. Lemons and warm weather seem to go hand in hand, which is why Meyer Lemon desserts have seemed to be making appearances all over the food blog world. The muffins would probably have been scrumptious if they had more of the strawberry flavor. I made half the recipe and only got 9, and i wish i made more..they were VERY tasty, and did remind me of summer! You can substitute applesauce for the oil splenda for the sugar and oatmeal for 1/4 of the white flour to make a healthier recipe. I'm Lana Stuart, the cook and occasional traveler here at Never Enough Thyme. This is going into the permanent collection - can't wait for the strawberries to be ready for picking in May (here in Virginia) so I can make the muffins with really ripe berries. Now I kind of want to make lemon poppy seed muffins or bread. Anyway I enjoyed these! I used less baking soda because that looked like a whole lot! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Info. Ingredients for Strawberry Lemon Muffins: plain/all-purpose flour caster/granulated sugar baking powder baking soda salt large egg vanilla extract vegetable oil greek-style yogurt lemon fresh … Most people won't think twice about serving basic cornbread when is on the table. Meyer Lemon Meringue Pie from Zen Can Cook © Copyright 2020 Meredith Corporation. You can also replace the milk with lemon juice in the icing. Everybody understands the stuggle of getting dinner on the table after a long day. In my opinion, the flavors of the Meyer Lemons and strawberries pair together harmoniously and the texture of the muffins are outstanding. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. Add the dry ingredients to … And although these do have a fair amount of sugar in them, I tried to make them a bit healthier by using part oatmeal and part whole wheat flour. ©2020 My Baking Addiction. And they came out…. I put the remaining 1/4 cup of sugar in the measuring cup and put a pinch of sugar on top of each before cooking not using much at all! I would like to make these again and either add an additional egg or maybe a quarter cup so more of milk. Next time I'll be sure to chop the strawberries into even smaller pieces so we get a bit of strawberry in every bite. It is an estimate only and is provided for informational purposes. It may still be cold outside, but I’m bringing you a recipe that is bursting with Spring/Summery flavours, because why not? I can also see these being a big hit with kids too. Subscribe to receive new recipe updates via email! Add comma separated list of ingredients to include in recipe. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Click to Tweet. Also I didn't bother sprinkling sugar over the strawberries, but did decide to toss them with a teaspoon of flour(to prevent them from sinking)I used a darker pan, so cooked mine at 350 , and they were perfect at the 20 minute mark! This is a keeper for us! Despite the richness of the ingredients, these muffins have a light and tender texture. They turned out pretty but that's the only positive thing I can say for them. this link is to an external site that may or may not meet accessibility guidelines. Loved this! Allrecipes is part of the Meredith Food Group. Bake 25 minutes or until a toothpick comes out clean. Whisk together the icing sugar and lemon juice until smooth. I thought they tasted better the next day after sitting in the fridge for a while...These tart little muffins are excellent with a tall glass of milk or hot cup of coffee...thanks for sharing such a nice recipe! Bake 25 minutes or until a toothpick comes out clean. The weather is simply gorgeous here in Ohio, today was almost 80 degrees. Bright, vibrant strawberries and lemon in every bite. Loved it! These are absolutely yummy !!!! I made a lemon glaze to try to make them more palatable. Thank you so much for stopping back to let us know about your experience with the recipe! I forgot to sprinkle the sugar on top of the muffins, and no one missed it. More About Me →. Sign up to get my newsletter and receive a FREE cookbook! I plan to share this recipe with others. Lately, you’ve totally got me in a muffin kind of mood, Marsha. In a separate bowl, mix the lemon … Thanks. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Canning and Preserving I used frozen strawberries that I sliced every which way and lemon juice instead of a zested and juiced lemon. Made a batch of these for my friend for her birthday too and she really enjoyed them -even if they were a little burnt-. Substitute plain, vanilla, or strawberry Greek yogurt for the sour cream; Substitute almond extract for the vanilla extract this link is to an external site that may or may not meet accessibility guidelines. You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too! That will prevent them from sinking to the bottom of the muffins. These vegan strawberry lemon muffins are light and fluffy, and just right for a breakfast or snack. I would not make this with brown sugar and I would absolutely change the amount of baking soda. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture. Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. This recipe was very easy and very delicious! Cool on a rack for 10 minutes. Did anyone else have a problem? Those looks great and yummeh…. I'll try this recipe again with better quality strawberries. Instead of using lemon extract i used the juice from 1/2 lemon (6 teaspoons), and the zest from the entire lemon. How to Make Strawberry Lemon Muffins. Transfer muffins to a wire rack to cool completely. Hi Sue...Absolutely. In a small mixing bowl, combine the oil, milk, egg, vanilla, and lemon juice. Thanks for your reply)), Of course! I had a little over a cup of diced strawberries and sprinkled them with sugar to sweeten them up a bit and I also made a lemon glaze that I spooned on top once out of the oven. Whisk flour, brown sugar, 1/2 cup white sugar, baking soda, and salt together in a large bowl. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. I put some in the freezer for later, most likely for strawberry jam. - Don't have buttermilk? I used 1 1/4 cup all-purpose flour and 1/2 cup rolled oats instead of the wheat flour called for in the recipe b/c I didn't have any. Add comma separated list of ingredients to exclude from recipe. I’m only supposed to eat one after a workout or between meals; wish me luck. Berry Meyer Lemon Pancakes from The Novice Chef Stir and let the mixture sit for 5 minutes; use as directed for the recipe. Gently fold strawberries into batter. These muffins are too good, they are not supposed to taste this good. Made a double-batch of the muffins this morning for a Mother's Day brunch. Allow to cool 10 minutes before removing from the muffin tin. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Muffins stay fresh in an air-tight container at room temperature for up to 5 days. Do not over mix the batter or tough muffins will result. Deliciously moist muffins infused with lemon juice and zest, loaded with strawberries, and drizzled with a lemon glaze! Offers may be subject to change without notice. Your daily values may be higher or lower depending on your calorie needs. Not like TO DIE FOR but good. Great way to use the strawberries we picked ourselves. Give your muffins a citrus twist by replacing the vanilla extract with 2 Tbsp.
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