Strawberry Lemon Muffins

Bright yellow lemons and ruby red strawberries make me think of spring. The cherry blossoms are in bloom, new leaves are forming on the trees and the air is a bit warmer these days. I love these muffins because they are fluffy and really moist. The recipe said to fill the paper liners to the top. The batter didn't drip down into the oven but the muffins got really huge.

Strawberry Lemon Muffins

Inspired by Baking Bites

Makes 12 muffins (or 16 if you don't want them so huge)

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

6 Tbsp. unsalted butter, room temp.

3/4 cup sugar

zest of 1 lemon

2 large eggs

1 tsp. vanilla extract

1/4 tsp. lemon extract

1/4  cup freshly squeezed lemon juice

1/4 cup milk (or 1/4 cup additional lemon juice)

1 1/2 cups finely chopped fresh strawberries

1. Preheat oven to 375 degrees F. Place paper liners in muffin pan.

2. Whisk flour, baking soda, baking powder and salt together in a medium bowl.

3. In a stand mixer fitted with paddle attachment, cream the butter until light and fluffy. Beat in the sugar. Beat in the lemon juice. Beat in eggs one at a time, scraping the bottom and sides of the bowl after each addition.

4. Add 1/3 of the flour mixture and stir in on low speed. Add the vanilla extract and lemon juice. Add another 1/3 of flour and mix in milk or additional lemon juice. Add the last 1/3 of flour and mix just until combines. Fold in chopped strawberries.

5. Fill muffin liners with batter 3/4 full or to the top depending how large you want your muffins.

6. Bake 15-20 minutes until toothpick comes out clean. Cool on wire rack.