Meyer Lemon Strawberry Muffins are one of the best muffin recipes ever. Bright, vibrant strawberries and lemon in every bite. I love to bring a batch of these incredible muffins with me on the road or whenever I am heading to brunch.
Ingredients
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2 ½ cups all-purpose flour
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3/4 cup granulated white sugar
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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Zest, 1 tablespoon from 2 Meyer Lemons
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Juice, 3 tablespoons from 2 Meyer Lemons
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1 large egg, lightly beaten
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3/4 cup buttermilk
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2/3 cup canola oil
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1 teaspoon pure vanilla extract
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1 1/2 to 2 cups chopped, fresh strawberries
How To Make Meyer Lemon Strawberry Muffins:
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Preheat oven to 375 degrees F. Line muffin cups with muffin liners.
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In a medium bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice, zest and vanilla extract.
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In large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Gently fold in the strawberries. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just incorporated. (Do not over-mix)
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Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Notes
Source: adapted from My Baking Addiction, originally adapted from Joy of Baking
