Home Kitchen Strawberry Lemon Pancake Muffins

Pancake muffins are a regular in our house.

It all started with these muffins here and today I thought I would mix that pancake-y muffin batter with some strawberries and lemon zest, because why not? If these pancake muffins don’t perk your morning right up I don’t know what will.

TO Make These Strawberry Lemon Pancake Muffins Set out:

• unbleached all-purpose flour
• granulated sugar
• lemon zest
• baking powder
• baking soda
• kosher salt
• 2/3 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 3/4 cup sliced strawberries (fresh or dehydrated)

So I have a thing with buying strawberries in the winter. I only can’t do it. I’m not knocking anyone who does, it’s purely a personal thing and well, I’ll only leave it at that.

However, back in the summer I bought some dehydrated strawberries from Whole Foods, thinking that these would come in handy during the winter when I start going nut-so and start craving summer. To be honest, I was a little nervous about trying these dehydrated strawberries, why? Who knows. But I genuinely didn’t notice much of a taste difference and since they were dried, they retained that pretty, vibrant red color, even after baking.

Don’t have dried strawberries? Not a problem only use fresh. You truly can’t go wrong!

Start out by measuring and adding 1 cup of flour, plus 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and then 1/4 teaspoon of kosher salt.

Next, grate in the zest from an entire lemon, whisk and set aside. Worth keeping the smell of lemon zest.

Then in a smaller bowl, pour in 2/3 cup of whole milk.

Next, squeeze in about 1 teaspoon of lemon juice, 2 tablespoons of melted and cooled butter, 1 large egg and then 1/2 teaspoon of pure vanilla extract.

Whisk to combine and pour into your dry ingredients.

Then mix and add in 3/4 cup strawberries. In a way they remind me of those Lucky Charm marshmallows!

And then stir until combined. Avoid over-mixing.

Scoop about 3 to 4 tablespoons of batter.

And then ddivide the dough into each of the muffin slots. Bake at 350° for 12-15 minutes.

Finally, let these cool for 10 minutes, before running a knife around the edges and carefully removing them from the pan.

Serve these warm with some butter and a drizzle of maple syrup.

That means, four for me and one for each of the younger cooks. Because that’s fair right? 😉

Enjoy! And if you give this strawberry lemon pancake muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!