Strawberry Morning Muffins Recipe

Strawberry Morning Muffins Recipe
Staff Writer
Muffin with jam

Apples & Onions

Muffin with jam

Delightful strawberry-studded muffins get a bright boost thanks to fresh lemon zest. Adapted from Ina Garten's Tri-Berry Muffin recipes, these are enjoyed best served at room temperature with fresh butter and jam. — Allison Beck


Preheat the oven to 375 degrees. Line muffin tins (standard or mini, your choice) with paper liners.

Sift the flour, baking powder, baking soda, and salt together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, melted butter, vanilla extract, and lemon zest. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.

Using a 2 ¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake until a cake tester comes out clean and the tops are nicely browned, about 18-20 minutes for mini and 20-22 minutes for the regular muffins.


Calories per serving:

185 calories

Dietary restrictions:

Balanced Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 6g 9%
  • Carbs 27g 9%
  • Saturated 3g 16%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 5g 11%
  • Cholesterol 47mg 16%
  • Sodium 266mg 11%
  • Calcium 128mg 13%
  • Magnesium 14mg 4%
  • Potassium 118mg 3%
  • Iron 2mg 10%
  • Zinc 0mg 3%
  • Phosphorus 195mg 28%
  • Vitamin A 59µg 7%
  • Vitamin C 14mg 24%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 69µg 17%
  • Vitamin B12 0µg 3%
  • Vitamin D 1µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 1%
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