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Strawberry Lemon Muffins Recipe featured image

Strawberry Lemon Muffins Recipe (V, GF)


Description

Juicy strawberries and tart lemons create the perfect flavor combo in the best moist strawberry lemon muffins recipe!


Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups oat flour – use gluten free if needed
  • ½ cup finely ground, blanched almond flour*
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup water
  • ½ cup non-dairy milk
  • ¼ cup fresh-squeezed lemon juice
  • zest of 1 lemon (2 tablespoons)
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract

Add-in Ingredients

  • 1 ½ cups fresh strawberries, largely chopped – chop to about the size of small raspberries

Toppings

  • 24 tablespoons fresh strawberries, largely chopped

Lemon Glaze


Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in strawberries.
  6. Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Gently tuck strawberry pieces into the top of each muffin.
  7. Bake for 23-29 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  8. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and transfer to a cooling rack to cool completely, about 1 hour.
  9. In a small bowl, whisk together Lemon Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle muffins. Enjoy! Storing Instructions below.

Notes

Storing Instructions: Best the first day. Store in an airtight container for up to 1 week in the refrigerator.

Freezing Instructions: Store in an airtight container or bag, unglazed, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10 second increments until just warm.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snacks
  • Method: Bake
  • Cuisine: American