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!
Equipment
- Spatula
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
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.