Strawberry Lemon Muffins

I love muffins. They are basically cake, only it’s acceptable to eat them for breakfast. This recipe is light and airy and the lemon compliments the fresh strawberries. Other than breakfast, they are perfect for a snack or even dessert. I enjoyed mine on my deck as an evening treat once I got my kids to bed and the kitchen cleaned.

The fresh strawberries are the star attraction picked fresh from our farm. This recipe is fantastic while strawberries are in season. I don’t find it works well with frozen strawberries – in fact, I don’t really like to bake with frozen strawberries at all. I have tried many varieties of muffins and such, but frozen strawberries are tricky to bake with. In this case – fresh is best!

Before you begin, preheat the oven to 375 and prep your muffin tins with paper liners.

Start by rinsing them the strawberries under cool water.

Did you know you should never wash any of your berries in advance? They will not keep once they get wet, so it is always best to keep them cool and dry until right before you are going to enjoy them.

Slice the strawberries into fairly even pieces – I find in baking they work best if they are not too large – I chopped mine until they were about the size of blueberries. Chop one cup (about half a small basket) and set aside. It’s handy that this recipe only uses half a basket since you probably ate the first half on the way home from the farm. Love, love, love the taste of fresh strawberries!

Set aside your strawberries.

Next, measure out ¾ cup of milk and ¼ cup of lemon juice. Mix them together and set aside. The milk will curdle with the lemon juice as it sits. Don’t fear – this is exactly what we want. (You can make a substitute for buttermilk this way if you need it for any recipe).

Set aside the milk and mix all your dry ingredients into a large bowl. Stir them well and set aside.

Next, beat 2 eggs into a medium sized bowl. Add the melted butter and the milk mixture and stir.

Add that the liquid ingredients all at once to the dry ingredients and stir gently. I like to use a spatula for this as it is gentle and helps me make sure I get a clean sweep of the bottom of the bowl and avoid leaving pockets of flour down there.

Mix gently and when most the batter is well blended add the strawberries and give it one last stir.

Divide the batter evenly between 12 liners. I like to add one nice slice of berry to the top of each one just to make sure they get a chance to show off that nice colour.

Bake for 18-20 minutes or until a toothpick comes out clean. Another trick for muffins is to gently (and I mean very gently) press the top of the muffin when you think it’s done. If it pops back up, it’s baked through, if it leaves an indent give it a few more minutes

Remove from the muffin tins as soon as they are cool enough and let them cool on a wire rack. Of course, you should eat at least one while they are still warm from the oven, but these muffins are excellent room temperature or warm

Enjoy your summer treat!

Strawberry Lemon Muffins

Prep Time: 15-20 mins

Cook Time: 20 mins

Servings: 12 muffins


  • 1 cup fresh strawberries – about half a small basket
  • ¾ cup milk
  • ¼ cup lemon juice
  • ½ cup butter, melted
  • 2 eggs
  • 2 cups flour
  • ¾ cup sugar
  • ½ tsp. salt
  • 2 ½ tsp. baking powder


  1. Preheat oven and prepare muffin liners
  2. Mix the milk and the lemon juice and set aside
  3. Slice the strawberries into blueberry sized pieces and set aside
  4. In a large bowl, Mix all the flour, sugar, baking powder, salt and set aside
  5. Beat the eggs in a separate bowl and add the milk with lemon juice and melted butter. Stir until well blended.
  6. Add the wet ingredients to the dry and stir very gently. Add the strawberries and stir just until blended.
  7. Divide between 12 muffin cups
  8. Bake for 18-20 minutes in a 375 oven
  9. Remove from muffin pans and cool on a wire rack.


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