strawberry lemon yogurt muffins

Happy Saturday!  We have a weekend full of wedding things (including cake tasting!) and puppy playing.  I have to admit, the first week with Maddie was pretty crazy, including a trip to the vet for some bowel issues, but it was crazy in a good way.  I’m looking forward to doing some wedding planning things, since it seems the wedding  hasn’t been in the front of my mind lately…making sure Maddie is peeing, pooping, and eating has!  

Before we get started with our day, I wanted to share these fun muffins with you because they are really fabulous!  Their lemon flavor makes them perfect for the spring time.  I love baking with lemon in the spring time…for some reason it just seems fitting.  Adding the strawberries makes these muffins even more spring-like.  The muffins are super moist and have a great light lemony flavor.  If you wanted, you could switch up the berries in them.  I think raspberries or blueberries would be great too!     

Strawberry Lemon Yogurt Muffins
adapted from Inspired by Charm
makes 12 muffins

2 cups all-purpose flour, +2 tbsp all-purpose flour
2/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2/3 cup milk
1/2 cup plain yogurt
2 eggs
1 tsp vanilla
2 tsp lemon zest
2 cups strawberries, diced
1 cup powdered sugar
2 tbsp fresh lemon juice


Preheat oven to 400 degrees.  Add muffin liners to 12 muffin tins or spray with cooking spray.

In large bowl, combine 2 cups flour, sugar, baking powder, baking soda, and salt.  Set aside.

In separate bowl, mix butter, milk, yogurt, eggs, vanilla, and zest.  Add wet ingredients to teh dry and mix until just combined.

In separate bowl, mix remaining 2 tablespoons of flour with diced strawberries.  Fold strawberries into batter.  

Scoop into muffin tins until almost full.  Bake 15-20 minutes, until a toothpick inserted in the middle of the muffins comes out clean.  Cool in muffin tin for 5 minutes, then remove muffins and place on cooling rack to finish cooling.

Once cool, make the lemon glaze by combining powdered sugar with 1 tbsp of lemon juice.  Add second tablespoon gradually until you get your desired consistency.  Drizzle onto cooled muffins.


I shared this at Crumbs and Chaos’ Seasonal Inspirations!  

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