Meyer Lemon Strawberry Muffins
Every time I make Meyer Lemon Strawberry Muffins, I’m reminded of those sunny spring mornings when the world feels fresh and alive. The air is fragrant with blooming flowers, and the kitchen is filled with the sweet aroma of baking. There’s something truly special about the combination of tart Meyer lemons and juicy strawberries nestled in warm, fluffy muffins. It takes me back to my grandmother’s cozy kitchen, where we would bake together, laughing and sharing stories. Each bite of these muffins transports me to that joyful place, where the taste of citrus and berries dances on my tongue. I can’t wait to share this delightful recipe with you, so you can create your own memories!
Recipe Snapshot
35 mins
15 mins
20 mins
Medium
180 kcal
3 g
Vegan, Gluten-Free, AIP
7 g
Frying Pan, Wooden Spoon, Oven, Chef’s Knife, Whisk, Mixing Bowl, Baking Sheet
The Magic of This Meyer Lemon Strawberry Muffins
Bright Flavor Contrast
The zingy flavor of Meyer lemons complements the sweet strawberries in an exciting way. This contrast makes every muffin a taste sensation, perfect for breakfast or a snack.
Perfect Texture
These muffins are soft and fluffy, with a slight crunch on the outside. The addition of buttermilk ensures they’re moist without being heavy, creating a delightful bite every time.
Easy to Make
You don’t need to be a pastry chef to whip up these muffins. With simple ingredients and straightforward steps, even beginners can achieve bakery-quality results.
Versatile Snack
Whether enjoyed with a cup of coffee, as a quick breakfast on the go, or as part of a brunch spread, Meyer Lemon Strawberry Muffins fit perfectly into any occasion.
Fresh Ingredients
Using fresh strawberries and Meyer lemons elevates the flavor profile, making these muffins taste homemade and special. You can even use seasonal berries for different variations!
What’s In This Meyer Lemon Strawberry Muffins
In the world of baking, choosing the right ingredients is essential to create something magical. Each ingredient in Meyer Lemon Strawberry Muffins plays a vital role in delivering that perfect flavor and texture. The zesty Meyer lemon adds brightness, while the strawberries contribute sweetness, making them a dynamic duo. Let’s take a look at what you’ll need to make these delightful muffins.
- 2 ½ cups all-purpose flour: This is the base that gives structure to the muffins.
- ¾ cup granulated sugar: It sweetens the muffins and helps achieve a golden crust.
- 2 teaspoons baking powder: This leavening agent ensures the muffins rise beautifully.
- ¼ teaspoon baking soda: It complements baking powder and helps the muffins achieve a lighter texture.
- ¼ teaspoon fine sea salt: A pinch of salt enhances all the flavors in the muffins.
- Zest and juice of 1 Meyer lemon: This adds that essential citrus flavor and aroma.
- 1 large egg lightly beaten: The egg provides moisture and binds the ingredients together.
- ¾ cup buttermilk: This ingredient adds moisture and a slight tang, resulting in a tender crumb.
- â…” cup canola oil: It keeps the muffins moist and tender without adding a strong flavor.
- 1 teaspoon pure vanilla extract: This adds depth and richness to the flavor.
- 2 cups chopped fresh strawberries: Juicy and sweet, they make each bite burst with flavor.
Step by Step Instructions for Meyer Lemon Strawberry Muffins
Making Meyer Lemon Strawberry Muffins is a delightful experience that fills your home with comforting aromas. Let’s break down the process into manageable steps, ensuring you achieve the best results. Follow along closely, and don’t forget to savor the scents and flavors along the way!
Preheat your oven to 375°F (190°C) and position the rack in the center. This step is crucial for even baking. Prepare 12 muffin cups by buttering them or spraying them with a non-stick cooking spray. Setting them aside now will save you time later.
In a large measuring cup or bowl, whisk together the egg, buttermilk, canola oil, Meyer lemon juice, and vanilla extract. The mixture should be smooth and well combined. This is where the magic begins!
In another large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and the lemon zest. Stir these dry ingredients together until they are evenly mixed.
Gently fold in the chopped strawberries into the dry mixture. Be careful not to mash them; you want them whole for bursts of flavor in every muffin.
With a rubber spatula, fold the wet ingredients into the dry ingredients. Stir only until you see no dry flour remaining. Remember, overmixing can lead to tough muffins, so be gentle!
Using two spoons or an ice cream scoop, fill each muffin cup almost full with batter. The batter will rise beautifully, so don’t worry about it overflowing.
Place the muffin tray in the preheated oven and bake until a toothpick inserted in the center of a muffin comes out clean, which should take about 20 minutes. Your kitchen will start to smell heavenly during this time!
Once baked, transfer the muffins to a wire rack and let them cool for about 5 minutes before removing them from the pan. This cooling step is essential to maintain their structure.
Things Worth Knowing
- Use Fresh Ingredients: Always opt for fresh strawberries and Meyer lemons. Their vibrant flavors make a noticeable difference in your muffins.
- Don’t Overmix: This is key to achieving light and fluffy muffins. Mix until just combined to prevent toughness.
- Correct Oven Temperature: Ensure your oven is adequately preheated. This helps the muffins rise properly.
- Let Them Cool: Allow the muffins to cool slightly before removing them from the pan to prevent them from becoming soggy.
Expert Tips about Meyer Lemon Strawberry Muffins
Making the perfect Meyer Lemon Strawberry Muffins can be a breeze with these expert tips. Whether you’re a seasoned baker or just getting started, these insights will elevate your muffin game!
- Storage: Keep your muffins in an airtight container at room temperature for up to three days. If you want to maintain their texture, avoid sealing them too tightly.
- Freezing: Yes, you can freeze these muffins! Wrap them individually in plastic wrap and place them in a freezer bag. Thaw overnight in the fridge for a quick breakfast option.
- Variations: Feel free to experiment by adding other fruits like blueberries or making a lemon glaze to drizzle on top after baking.
- Presentation: Serve your muffins on a beautiful platter with fresh fruit or a light dusting of powdered sugar to make them look even more enticing.
- Brunch Delight: These muffins are perfect for brunch gatherings. Pair them with a fresh fruit salad and a cup of coffee or tea for a lovely presentation.
Accompaniments for Meyer Lemon Strawberry Muffins
When it comes to serving your Meyer Lemon Strawberry Muffins, you have plenty of delightful options to consider. Here are some ideas to elevate your serving experience:
- Fresh Fruit Salad: Pairing these muffins with a colorful fruit salad adds a refreshing touch and complements the muffin’s sweetness.
- Whipped Cream: A dollop of lightly sweetened whipped cream can enhance the flavor and add a touch of indulgence.
- Herbal Tea: Enjoy these muffins with a warm cup of herbal tea, like chamomile or mint, for a cozy afternoon treat.
- Special Occasions: These muffins are perfect for spring brunches, Easter celebrations, or just a sunny Sunday morning.
- Storing Leftovers: If you have leftovers, store them in a cool, dry place, but avoid using tight containers to keep them fluffy and fresh.
FAQ
Conclusion
The vibrant flavors of Meyer Lemon Strawberry Muffins make them a delightful addition to any breakfast table or snack time. Their unique combination of tartness and sweetness will surely please your palate. I encourage you to try this recipe and enjoy the joy of baking these delicious muffins in your own kitchen. You’ll find that they’re perfect for sharing or savoring all to yourself!
Meyer Lemon Strawberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and position the rack in the center. Prepare 12 muffin cups by buttering them or spraying them with non-stick cooking spray. Set aside.
- In a large measuring cup or bowl, whisk together the egg, buttermilk, canola oil, Meyer lemon juice, and vanilla extract. The mixture should be smooth and well combined.
- In another large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and the lemon zest. Stir these dry ingredients together until they are evenly mixed.
- Gently fold in the chopped strawberries into the dry mixture. Be careful not to mash them.
- With a rubber spatula, fold the wet ingredients into the dry ingredients. Stir only until you see no dry flour remaining.
- Using two spoons or an ice cream scoop, fill each muffin cup almost full with batter.
- Place the muffin tray in the preheated oven and bake until a toothpick inserted in the center of a muffin comes out clean, which should take about 20 minutes.
- Once baked, transfer the muffins to a wire rack and let them cool for about 5 minutes before removing them from the pan.
Notes
- Tip 1: 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.
- Tip 2: If using frozen berries, you may have to bake the muffins a little longer than the stated time.
- Tip 3: I recommend that you not store these in a sealed container; the crowns got very moist and we were not a fan of this textural change.
