These mini muffins are soft, lightly sweet, and bursting with fresh strawberry and lemon flavor — perfect for brunch tables, baby showers or Easter gatherings.

Ingredients (Makes 24 Mini Muffins)

Dry Ingredients

1 ¾ cups all -purpose flour

  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt

Wet Ingredients

  • 3 large eggs, room temperature
  • ⅓ cup monk fruit sweetener (granulated, sugar replacement)
  • ⅓ cup vegetable oil
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract

Fold-In

  • ¾ cup finely diced fresh strawberries (patted dry)

Easy Instructions

  1. Preheat oven to 350°F. Line a mini muffin tin with liners or lightly grease.
  2. Mix dry ingredients in a medium bowl: flour, baking powder, baking soda, salt.
  3. Whisk wet ingredients in a separate bowl until smooth: eggs, monk fruit, oil, lemon zest, lemon juice, vanilla.
  4. Combine wet and dry ingredients. Mix gently until just incorporated.
  5. Fold in strawberries carefully to avoid excess moisture.
  6. Fill mini muffin wells about ¾ full.
  7. Bake 12–15 minutes until tops are lightly golden and a toothpick comes out clean.
  8. Cool 5 minutes in pan, then transfer to rack.

 

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