Fresh and fun, these Strawberry Lemon Pancake Muffins are pancakes in muffin form. Pancake-y batter studded with strawberries and lemon zest. To make this breakfast complete, smear with a little butter and drizzle with real maple syrup. Light and fluffy and delicious.
Pancake muffins are a favorite 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 You Will Need:
- 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 just can’t do it. I’m not knocking anyone who does, it’s purely a personal thing and well, I’ll just 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 really 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 just use fresh. You really 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. I love 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.
Luckily this recipe only makes six.
That means, four for me and one for each of my kids. Because that’s fair right? 😉
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