Strawberry Muffins
With no mixer required and an overnight rest in the refrigerator, these lemon strawberry muffins are super easy to make to have warm muffins for breakfast.
Ingredients
Batter:
- 200 grams sugar (1 cup)
- zest of 1 lemon
- 240 grams all purpose flour (2 cups)
- 1 Tablespoon cornstarch
- 1 Tablespoon baking powder
- ½ teaspoon fine sea salt
- 113 grams unsalted butter, melted and cooled (½ cup or 8 Tablespoons)
- 2 large eggs, at room temperature
- 180 grams sour cream, at room temperature (¾ cup)
- 1 Tablespoon vanilla
- 1 Tablespoon lemon juice
- 2¼ cups strawberries, cut into small pieces (fresh or frozen)
Crumbs:
- 56 grams all purpose flour (½ cup less 2 teaspoons)
- 54 grams confectioner’s sugar (½ cup)
- ⅛ teaspoon fine sea salt
- 6 grams freeze dried strawberries (¼ cup)
- 1 teaspoon vanilla extract
- 26 grams unsalted butter, melted (2 Tablespoons)
Instructions
- Muffin batter. In a large mixing bowl, using your fingertips, press the lemon zest into the sugar. Whisk in the flour, baking powder, salt, and cornstarch.
- In a medium mixing bowl, whisk together (use the whisk from the dry ingredients) the sour cream, eggs, melted butter, vanilla and lemon juice.
- With a rubber spatula or spoon, mix the wet ingredients into the dry ingredients, just until there is barely any flour still visible. Do not overmix.
- Cover and refrigerate at least a couple of hours or, preferably, overnight.
- Strawberries. Spread the chopped strawberries onto a baking sheet lined with parchment paper so that none of the pieces are touching. Place in the freezer.
- Crumbs. In blender, process the flour, confectioner's sugar, salt and freeze dried strawberries. Pour into a bowl. Add vanilla extract and melted butter. Stir with a fork until it resembles coarse crumbs. Cover and refrigerate until ready to use.
- Preheat oven to 400° F.
- Line 12 muffin tins with papers or grease the tins with butter or non-stick cooking spray. Spread approximately 1 Tablespoon of the cold muffin batter on the bottoms of each paper or muffin tin. Mix the frozen strawberries into the rest of the batter, being careful not to overmix. (If the strawberries are frozen onto each other, break them apart before adding them to the batter.) Fill the muffin tins with equal amounts of the cold batter. Sprinkle the tops with the crumbs.
- Bake for 25-35 minutes, just until a toothpick inserted in the middle comes out clean. Bake time could vary depending on how juicy the strawberries are. Be sure to start checking them at the 25 minute mark.
- Cool in pan on a wire rack.
Notes
- You can make these muffins without the refrigeration time, but keep in mind that they may not rise quite as much and you may want to dust the strawberries in about 1 Tablespoon of flour to help avoid them from sinking as they bake. (When chilled, the batter holds the strawberries in place so they do not sink.)
- Instead of making the strawberry crumb, you can simply top each muffin with 1 teaspoon of granulated or Demerara sugar just before baking. But I highly recommend the strawberry crumb.
- Muffins are best eaten within a few hours of when baked. They freeze beautifully. To defrost, wrap completely in aluminum foil and place in oven. Turn oven on to 350° F. Within 5-10 minutes after the oven reaches 350° F, the muffins should be defrosted and warm.
Nutrition
Calories: 313kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 245mg | Potassium: 110mg | Fiber: 1g | Sugar: 24g | Vitamin A: 426IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 2mg
