Lemon Strawberry Muffins
These freshly baked lemon strawberry muffins are truly like sunshine on a plate. This is one of the protein-rich breakfast recipes that you must try if you would like to indulge in the bursting with tangy lemon zest and juicy strawberries in every bite. Moist, fluffy, and just the right amount of sweetness, these muffins are the perfect way to start your day on a delicious note.
Lemon Strawberry Muffins
Ingredients
- ½ Cup Flour Of Choice
- 1 Teaspoon Cornstarch
- ¾ Teaspoon Baking Powder
- ¾ Teaspoon Baking Soda
- ¼ Tablespoon Salt
- 1 Tablespoon Chia Seeds
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Of Unsalted Melted Butter
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- ¼ Cup Plain Nonfat Greek Yogurt
- ¼ Cup Honey
- 3 Tbsp Freshly Squeezed Lemon Juice
- ½ Cup Milk
- 2 Scoops Elite 100% Whey Gourmet Vanilla
- 1 Cup Diced Frozen Strawberries
Directions
- Preheat the oven to 350°F, and lightly coat 9 standard-sized muffin cups with nonstick cooking spray.
- Whisk together the flour, cornstarch, baking powder, baking soda, 2 scoops protein, salt, chia seeds, and lemon zest in a medium bowl.
- In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla.
- Stir in the Greek yogurt until no large lumps remain.
- Stir in the honey, lemon juice, and milk. Add in the flour mixture, stirring until fully incorporated.
- Let the batter rest for 10 minutes. Gently fold in the diced strawberries. Divide the batter between the prepared muffin cups.
- Bake at 350°F for 25 – 28 minutes, or until a toothpick inserted into the center comes out clean.
