I get overly-excited at the onset of spring. At the first signs of the changing seasons, I overflow in premature enthusiasm, leaving the house without a jacket regardless of the still-freezing weather, and buying all springtime produce in my path. These bright and airy muffins are perfect for showcasing all those beautiful strawberries I’ve been spotting (and inevitably buying in mass quantities) at the markets recently. Also feel free to substitute the strawberries for any berries or the seasonal fruit of your choice.
Strawberry and Lemon Muffins
- 1 cup (200 g) chopped strawberries
- 1 1/2 c (200 g) all-purpose flour
- 1/2 c (100 g) sugar
- 2 tsp lemon zest
- pinch of salt
- 2 tsp baking powder
- 4 tbsp (60 g) butter, melted and slightly cooled
- 1 egg
- 1/3 c (80 ml) milk
- 1/3 c (80 ml) yogurt
- 1 teaspoon lemon juice
Preheat oven to 400°F / 200°C. Butter muffin tins or line with paper liners.
Toss blueberries with 1 tsp of flour in a small bowl and set aside. In a large bowl combine the sugar with the lemon zest and rub together with your fingertips until fragrant. Add the flour, sugar, salt and baking powder and mix well.
In a medium bowl, beat together the butter, egg, milk, yogurt and lemon juice. Gently fold the wet ingredients into the dry until they are only just combined. Do not over mix. Delicately fold the chopped strawberries into the batter, taking care not to crush them.
Fill the muffin tins only about 2/3 of the way up, then sprinkle the tops of the muffins with sugar. Bake for 20-25 minutes in the preheated oven, until they are golden-brown.
