Everybody needs a light and tangy strawberry muffin in their life–I suggest you make this one yours. These muffins are a favorite at our house, whether served warm with a pat of butter for breakfast, or with a bit of fruit for dessert. The sweet, lemony flavor studded with intense, jammy strawberries just can’t be beat.
Having guests? These are a great breakfast or snack to have on hand to feed a host of hungry mouths. They’d also be right at home for brunch or with iced tea for an afternoon snack.
Strawberry Lemon Muffins
makes 12 muffins
8 tablespoons butter, room temperature
3/4 cup sugar
2 eggs, room temperature
zest from 2 lemons
1 1/2 cups all purpose flour
2 tablespoons cornmeal
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup fresh squeezed lemon juice
1/3 cup yogurt
1/2 teaspoon vanilla extract
1 cup strawberries, thick sliced
Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.
Combine the flour, cornmeal, baking soda and powder, and salt in a medium bowl. In a large bowl, use a mixer to whip the butter for 5 minutes until it is light and fluffy. Add the sugar and cream for another 2 minutes. With mixer on low, add the eggs one at a time, and then the lemon zest. In a small bowl, mix together the lemon juice, yogurt, and vanilla. With mixer on low slowly pour in the liquid, and then gradually add the flour, mixing just until combined. Finally, use a spoon to fold in the sliced strawberries.
Spoon the batter into the muffin tin. Bake for 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for 45 minutes before serving.