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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

Deliver Ingredients


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¼ cups milk
  • 2 extra-large eggs, lightly beaten
  • ½ pound (2 sticks) unsalted butter, melted
  • ½ teaspoon vanilla extract
  • Zest of ½ lemon
  • 2 cups fresh strawberries, diced
  • 1 ½ cups sugar


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.

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.