Eggless strawberry and lemon muffins
The sweet from strawberry and tang from the lemon makes these muffins super flavourful whether you eat them plain or with the lemon drizzle or with streusel topping as my updated version!
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Though the original recipe I had put up here was delicious, it was on my mind since a while to bring some change to this recipe! Why? Simply because I have grown as a blogger (the measurements are in grams now if you noticed!) and because while making these the other day, I realized that some crunch added to this recipe would make it even more delicious if that was possible!
Strawberries and lemon are a match made in heaven! Sweet and tart is a wonderful combination don’t you think? If you have made my eggless miso cookies with chocolate and walnut or cheese ice-cream, you know how two different flavour profiles work.
These muffins are everything you can ask for, it is sweet, tangy, crunchy, salty, moist and above all very flavourful. The first bite is like a party in your mouth cause you hit the crunch of the streusel. Then the sweetness comes through and you can hardly taste lemon. BUT then the lemon hits. It kind of stays in your mouth and lingers for hours to come.
These muffins are so good, eat them plain or go the extra mile with the drizzle and/or the streusel topping. A word of warning though – be prepared to get addicted 🙂
If you liked this recipe, don’t forget to have a look at some of these as well:
Recipe Card
Eggless strawberry and lemon muffins
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
International
PREP TIME
10 mins
COOK TIME
18 – 20 mins
SERVINGS
makes 10 muffins
Author: Hema B Kathrani | Cuisine: International | Category: All things Sweet
Prep Time: 10 mins | Cook Time: 18 – 20 mins | Servings: makes 10 muffins
The sweet from strawberry and tang from the lemon makes these muffins super flavourful whether you eat them plain or with the lemon drizzle or with streusel topping as my updated version!
Ingredients
- Dry ingredients:
- 190 gm (1 ¼ cups + 1 tbsp) plain flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- Wet ingredients:
- 60 ml (¼ cup) flavourless oil
- 28 gm (¼ cup) freshly grated coconut
- 118 gm (½ cup) sugar
- 68 gm (¼ cup) thick yogurt
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 60 ml (¼ cup) water
- 80 gm (½ cup) strawberry cut in small pieces
- Lemon drizzle:
- ½ icing sugar sifted
- 1 tbsp lemon juice
- Streusel topping:
- 68 gm (½ cup) plain flour
- 86 gm (½ cup) sugar
- 42 gm (3 tbsp) cold salted butter, cubed
Method
- Pre heat the oven to 180 C and line the muffin tin with the liners.
- Make the streusel topping:
- In a bowl, mix plain flour and sugar.
- Add cold cubed butter and mix it well till it resembles wet sand.
- Keep it in the fridge till you are ready to sprinkle.
- Make the muffin batter:
- Coat strawberries with 1 tbsp plain flour and keep it aside.
- In a large bowl, place oil, coconut, sugar, yogurt, lemon juice, lemon zest and water. Combine well.
- Add remaining plain flour, soda, baking powder and salt and mix till everything combines. Do not overmix.
- Swirl the plain flour coated strawberries in the batter.
- Get ready to bake:
- Fill up the muffin tin with the batter till they are ¾ full.
- Top it with the streusel topping
- Bake in the pre heated oven for 18-20 minutes till the skewer comes clean.
- Remove the muffins from the oven and let it rest in the tin for 5 minutes.
- Gently remove them from the tin and cool on a wire rack.
- To make the drizzle, combine icing sugar and lemon juice to make a thick pourable drizzle.
- Pour the drizzle on the muffin once they have cooled completely and enjoy!
Notes
- This recipe is a one bowl recipe which comes together very quickly. As a result, pre heat your oven at least 10 minutes before you start prepping your ingredients and mixing for best results.
- Coating the strawberries with the plain flour will ensure an even distribution in the batter. As the batter is very light, the weight of the strawberries would make it sink at the bottom of the muffin.
- If your drizzle is too thick to pour, add few more drops of lemon juice to get the right consistency. Or if it too thin, add 1 tbsp of icing sugar at a time to get a thick pourable drizzle.
- These muffins can be stored in an air-tight container in the fridge and enjoyed for 3-4 days.
- I use US cup which is 1 cup= 235 ml
- If you use unsalted butter to make streusel, add a pinch of salt to the mix.
- The recipe has been updated with measurements in grams, new photos and the addition of streusel.
- If you prefer a crispier, darker streusel crumb, place the baked muffin under the grill at a 15 second interval. However, keep an eye as the crumb can burn quickly.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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to share your creation😊 It would make my day!
2 thoughts on “Eggless strawberry and lemon muffins”
Super yummy …me and my family just love it🤗
Thank you so much for your feedback Anjali 🙂