Fresh Lemon Strawberry Muffins

Is anyone else getting spring fever or is it just me? Cause I’m dying over here! At least it’s finally sunny, but 45 just isn’t cutting it. Between the VS swim catalogues that keep showing up in the mail and peoples’ spring break pics I am beyond ready for summer! (remind me of this moment in 4 months when I’m whining I’m too hot). At least the produce is looking better each week. Hello there gorgeous!

Oddly enough, this recipe is from the receptionist at my childhood dentist’s office. Weird, I know. Although not that weird. It’s a town of under 3,000 people. You know everyone. Really! And apparently everything they make. I mentioned before about my hometown cookbook? Well this started out as one of those recipes.

The strawberries keep these muffins so moist, even days later! The lemon adds that zing of freshness and the whole thing together screams spring. This is one of those recipes where you lick the spoon at the end and feel like you can’t.wait.another.minute. for them to come out of the oven so you can taste the finished product. They were that good.

Sometimes in life though, we just have to pretend. Like I’m going to pretend I didn’t eat TWO of these after I took the pictures. And for now I’m  just going to have to pretend it’s summer. Or at least a warm spring day. Luke Bryan is over here singing to me about “sittin pretty in suntan city” and that’s just what I plan on imagining…the sun, the sand and these strawberry muffins in my hand. Although I think I just switched over to a new song, but you get the idea. Maybe if we all wish for spring it will come faster! What do you think??

~Stephanie

Fresh Lemon Strawberry Muffins
(Adapted from Jeanette Nolan’s Strawberry Muffins, Friends of Whitman County Library Cookbook)

• 2 c flour
• 2 tsp baking powder
• 1/2 tsp salt
• ~2 cups chopped fresh strawberries
• zest of 1 lemon
• 1 c + 1 tbsp sugar
• 1/2 c butter (softened)
• 2 eggs
• 1 tsp vanilla
• juice of 1 lemon
• 1/3 c buttermilk

1. Mix flour, baking powder and salt in a bowl. Set aside.
2. Cut fresh strawberries into bite size pieces. Add lemon zest and 1 tbsp sugar and stir. Set aside.
3. Cream butter and sugar until fluffy. Beat in eggs, then add in vanilla and lemon juice.
4. Add about half of the dry ingredients into the wet. Stir. Then mix in buttermilk.
5. Add remaining dry ingredients, stirring just until combined.
6. Carefully fold in strawberries, trying not to break up the pieces.
7. Fill muffin tins 2/3 full and top with baking sugar if desired.
8. Bake at 325 for 22-25 minutes or until tops begin to turn golden brown.
9. Let cool on wire rack then store in airtight container.