Strawberry Lemon Muffins + In The Kitchen | A Cooking Playlist
There are just days when you are inspired to bake. Strawberries were on sale at the grocery store. While we enjoyed them for several days on our lunch trays, the remaining two loaded containers in our fridge were starting to need assistance. I had a few lemons on hand and decided to experiment with strawberry and lemon muffins. They turned out so yummy! It felt like summer was exploding in my mouth, especially topped with some Turbinado sugar for flair.
I've been getting a lot of questions on Instagram, also, about the type of music I have been listening to. I've been posting the music I am listening to in my Stories and didn't realize that so many of you might be interested in exactly what I like to listen to while baking/cooking/cleaning/gardening/etc. Lately, it's been a lot of French music from the 20s and 30s. When I'm outside, I sometimes like to have Scottish folk songs on, but when I'm in the house it's French music! There's a weird balance in it between classical, old, and happy. I suppose it feels classical to me because I have no idea what they're saying, so I don't have to get the words stuck in my head! There's something about becoming a mother that has made me hate listening to music, especially catchy music, because I just cannot FOCUS! Why is that? I had a friend my age tell me, "That's such a parent thing! My dad hates music!"
I don't know. I used to be a big music fan. Heck - I used to be in several makeshift bands! They all failed, of course, but still. Concerts, probably not safe concerts, were a regular for me. Now... no thanks!
Here is what I have been listening to in the kitchen! It's honestly just the perfect playlist for spring/summer at anytime of day. I especially love listening in the morning and while I am cooking dinner.
- 2 eggs
- 3/4 cups butter, melted
- 1/4 cup coconut oil
- 1/4 cup milk
- 3/4 cup sugar
- zest of one lemon
- 2-3 tbsp fresh lemon juice
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh strawberries, diced
- 2 tbsp turbinado sugar
- Preheat your oven to 425.
- In a large bowl, mix together eggs, butter (melt over the stove!), coconut oil, milk, sugar, lemon zest, and lemon juice.
- Mix in the baking powder and salt.
- Slowly add in the flour by 1/4 cups. Mix until combined and the batter has become thick.
- Gently fold in the strawberries.
- Pour into a greased and floured muffin tin. Bake for 18-20 minutes or until a knife inserted comes out clean.
I hope you enjoy these! Summer is just around the corner, and this is such a wonderful treat to have with your morning tea. I love muffins because I can quickly throw them together in the early morning and enjoy them by the time everyone wakes up and is ready to eat. We may not have the perfect breakfast every morning, but fruit and a muffin is usually our go to. We just love sweet treats!