Strawberry Muffins with Lemon Sugar

Last updated on March 9th, 2026

My bakery style blueberry muffins are a forever favourite, and these jammy Strawberry Muffins with Lemon Sugar are a close second. Moist and tender with golden tops, they’re soft, sugar-crusted and bursting with strawberries in every bite!

All made in one bowl, these muffins are fresh and summer-sweet with bright citrus notes. Super easy to put together, what I love most about this recipe is that they’re made with ingredients you probably already have on hand.

Here’s everything you’ll need to make these Strawberry Muffins with Lemon Sugar

• 2 large eggs
• ½ cup (115 g) butter, melted and cooled 
• ½ cup (110 g) granulated sugar 
• ½ cup (110 g) dark brown sugar 
• 1/3 cup (85 g) Greek yogurt
• 1 teaspoon (5 ml) vanilla 
• 2 cups (260 g) all-purpose flour 
• 2 teaspoons (10 g) baking powder 
• 1 teaspoon (3 g) kosher or fine sea salt
• 1/3 cup (80 ml) milk of your choice
• 2 cups (320 g) diced fresh strawberries
• 2 tablespoons (30 g) turbinado sugar
• Zest from ½ a lemon (about 1 teaspoon)

The lemon sugar topping is super simple to make and doesn’t require any special preparation. All you need is sugar and lemon zest and you’re good to go.

How to make these muffins in 5 steps

1. Preheat oven with rack positioned to the center and prepare muffin tin.
2. Mix together your batter.
3. In a small bowl, press together turbinado sugar and lemon zest just until fragrant.
4. Scoop batter into muffin cups and sprinkle tops with lemon sugar.
5. Bake and enjoy!

A quick and easy recipe that you can make in 45 minutes, it’s the lemon sugar that really takes these Strawberry Muffins to a whole other level. They’re fluffy and moist with crunchy, sugar-crusted tops and packed with fresh strawberries. Get ready for berry season!

Try these Bakery Style Blueberry Muffins or this 4-Ingredient Chia Seed Strawberry Jam next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Strawberry Muffins with Lemon Sugar

A quick and easy recipe that you can make in 45 minutes, it’s the lemon sugar that really takes these muffins to a whole other level. They’re fluffy and moist with crunchy, sugar-crusted tops and packed with fresh strawberries. Get ready for berry season!

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Prep Time:20 minutes mins

Cook Time:25 minutes mins

Total Time:45 minutes mins

Course: Breakfast, Snack

Keyword: baking, lemon, muffins, strawberry

Servings: 12

Author: Kerry

Equipment

• 12-cup muffin tin
• Whisk
• Spatula
• 4 Qt mixing bowl

Ingredients

• 2 large eggs
• 1/2 cup butter melted and cooled
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/3 cup Greek yogurt
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher or fine sea salt
• 1/3 cup milk of your choice
• 2 cups diced fresh strawberries
• 2 tablespoons turbinado sugar
• zest from ½ a lemon about 1 teaspoon

US Customary – Metric

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Instructions

• Preheat oven to 375ºF (190ºC) and prepare muffin tin. Parchment, baking cups, butter or a vegetable-based non-stick spray will all work.
• In a large mixing bowl, whisk together eggs, butter, sugars, yogurt and vanilla until smooth. Add flour, baking powder and salt and stir. Pour in milk and continue to mix until a smooth batter is formed. Fold in strawberries with a spatula, gently turning them into the batter so they retain their shape.
• In a small bowl, press together turbinado sugar and lemon zest just until fragrant.
• Scoop batter evenly into muffin cups to make 12 muffins. (See note below to make 6 jumbo muffins.) Next, sprinkle lemon sugar across the tops.
• Bake for 25 minutes until golden and a tester comes out clean. Let cool in pan for 5 minutes so the muffins are easy to remove. Transfer to a wire cooling rack and enjoy!

Notes

*If using a jumbo muffin tin, extend cooking time to 32-35 minutes for 6 muffins.

Storage: Muffins will keep well on the counter in a sealed container for 2-3 days, in the fridge for up to 5 days or frozen for as long as 3 months.