Strawberry Lemon Pancake Muffins

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.

Course Breakfast & Brunch

Cuisine American

Keyword baking, lemon, maple syrup, pancake, strawberry

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 166

Author Laurie McNamara

Ingredients

1 cup unbleached all-purpose flour
2 tablespoons sugar
1 small lemon zested
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup whole milk
1 large egg
2 tablespoons unsalted butter melted and cooled
1 teaspoon lemon juice freshly squeezed
1/2 teaspoon vanilla extract
3/4 cup sliced strawberries fresh or dehydrated

Instructions

Preheat your oven to 350° and spray half of a 12 cup muffin tin generously with non-stick spray.
In a medium bowl combine the cup of flour, 2 tablespoons of sugar, a teaspoon of baking powder, a half teaspoon of baking soda and a quarter teaspoon of kosher salt. Grate in the zest from a whole lemon and whisk to combine.
In another bowl combine the 2/3 cup of whole milk, one whole egg, a teaspoon of fresh lemon juice, two tablespoons of melted butter (that has cooled) and half a teaspoon of vanilla extract. Whisk to combine and add it into the dry.
With a rubber spatula mix the ingredients together, scraping the bottom of the bowl. Add in the strawberries and mix until combined.
Divide the batter among the six (of a twelve 1 cup muffin tin) greased muffin tin spots and bake for 12-15 minutes.
Let cool for 10 minutes before running a knife along the edge and removing.
Serve with butter and real maple syrup.

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