Celebrate the arrival of strawberry season in Australia with our Refreshing Strawberry Lemon Muffins, where the tangy zestiness of lemon perfectly complements the sweet, juicy strawberries. These muffins are a delightful fusion of flavors, featuring creamy Greek yogurt, aromatic vanilla, and coconut oil for an added depth of taste and moisture. Finished with a zingy lemon icing, they are the epitome of a fresh, fruity treat that’s sure to brighten up your day.
Why You’ll Love This:
These muffins strike a perfect balance between the tartness of lemon and the natural sweetness of strawberries, making them irresistibly delicious. The Greek yogurt ensures each muffin is wonderfully soft and moist, while the coconut oil brings a subtle hint of tropical richness. The lemon icing adds a final touch of sweetness that beautifully ties all the flavors together, creating a muffin that’s not only flavorful but also visually appealing.
Perfect Occasion:
Ideal for spring picnics, morning teas, or as a delightful snack to enjoy any time of the day, these Strawberry Lemon Muffins are a wonderful way to make the most of the strawberry season. They’re also perfect for sharing with friends and family or bringing a taste of Australian spring to any gathering.
Decoration Tips:
For an extra special touch, garnish the iced muffins with a small slice of strawberry or a sprinkle of lemon zest. Serving them on a colorful platter or in a pretty muffin case can enhance their visual appeal, making them even more inviting.
Ingredients:
- 250g Greek yogurt
- 2 tsp vanilla extract
- 60g coconut oil, melted
- Zest and juice of 2 lemons
- 1 egg, at room temperature
- 250g all-purpose flour (plus 1 tsp for coating strawberries)
- 2 tsp baking powder
- 1 tsp baking soda
- 130g caster sugar
- 250-300g strawberries, chopped
For the Icing:
- 100g icing sugar
- 1-2 tbsp lemon juice, adjust to desired consistency
Method:
- Preheat the oven to 210°C (410°F).
- In a large bowl, mix together the Greek yogurt, vanilla extract, coconut oil, lemon zest, lemon juice, and egg until well combined.
- Gently fold in the flour, baking powder, baking soda, and sugar until just combined.
- Toss the strawberries in 1 tsp of flour to coat, then fold them into the batter.
- Divide the batter among muffin liners.
- Bake for 5 minutes at 210°C, then reduce the temperature to 180°C (356°F) and continue baking for 20-25 minutes.
- For the icing, whisk together icing sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or icing sugar if needed.
- Once the muffins are cooled, drizzle them with the lemon icing.
Enjoy these Refreshing Strawberry Lemon Muffins, a vibrant celebration of Australia’s strawberry season, guaranteed to add a burst of freshness and flavor to your day.
