Strawberry and Lemon Zest Muffins
Spring time flavors abound with these strawberry and lemon zest muffins. Bake up a batch today!
Servings: 12 muffins
Ingredients
- ½ cup sugar
- ⅓ cup coconut oil room temperature (about 70 degrees)
- ½ tablespoon vanilla
- 2 eggs
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vanilla Greek yogurt
- 2 tablespoons fresh squeezed lemon juice
- Zest of one lemon
- 1 cup diced strawberries
Instructions
- Preheat the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
- In a large bowl, cream sugar and coconut oil (Note: the coconut oil should be solid but soft).
- Add in vanilla and eggs, whisking until well combined.
- Stir in Greek yogurt, lemon juice, and zest.
- Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
- Fold in strawberries. Spoon batter into muffin tins, filling about 3/4 of the way full.
- Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!