Strawberry Lemon Muffins

Carol Junkins


This is a very old recipe I cut out of the Boston Globe many years ago.
It originated in a cookbook called "Angel of the Sea" very different with a lemon glaze on the strawberries. I love a warmed muffin in the morning with coffee.
May not be the healthiest thing to eat but mmm so good !
I have included a Strawberry Lemon Frosting as shown.


★★★★★ 1 vote

12 muffins
10 Min
20 Min


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  • 1 1/2 c
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1/2 c
    butter, melted
  • 1 tsp
    grated lemon peel
  • 1/4 c
  • 1 1/2 tsp
  • 1/2 c
  • 1
  • 1 1/2 c
    fresh strawberries, cut into small pieces

  • 1/2 c
    pecans, chopped
  • 1/4 c
  • 1 1/2 tsp
    grated lemon peel
  • 1/2 c
    brown sugar
  • 1 1/2 tsp
  • 2 Tbsp
    butter, melted
  • GLAZE:

  • 1/2 c
    confectioners' sugar
  • 1 Tbsp
    lemon juice

How to Make Strawberry Lemon Muffins


  1. Preheat oven to 375 degrees.
    In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt.
    In another bowl, combine milk, butter, and egg.
    Pour liquids into flour mixture and stir until moist. Fold in strawberries and lemon peel.
    Spoon batter into greased and floured muffin pans.
    Mix topping ingredients together thoroughly and spoon over batter.
  2. Bake for 20-25 minutes.
    Cool muffins for five minutes.
    Mix glaze ingredients and drizzle over the top of each muffin.
    Yields 12 muffins.
  3. For Frosting ~ instead of Glaze:

    For the frosting:
    1 cup fresh strawberries, roughly chopped
    12 oz. cream cheese, at room temperature
    18 tbsp. unsalted butter, at room temperature
    2 2/3 cups confectioners’ sugar, sifted
    3 tsp. lemon juice
    1 tsp. vanilla extract

Printable Recipe Card

About Strawberry Lemon Muffins

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #strawberries, #up, #cut, #lemons

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