These simple and delicious muffins taste just like their namesake! Their light, fluffy texture combined with fresh summer berries accentuated with a touch of lemon make for an almost cupcake-like treat!
Another wonderful thing about this recipe is that you can easily enjoy baking them up with the kiddos! It’s just a few simple ingredients that come together beautifully (as you can see below). So whether you’re just getting started, or have been cooking with your kiddos for years, this is a wonderfully easy and fun (not to mention, scrumptious) recipe to make together!
Kids in the Kitchen: Strawberry Shortcake Muffins
Spending time in the kitchen with your kiddos not only provides many opportunities to teach practical life skills – best of all, it provides a wonderful opportunity to build special memories that last a lifetime!
For older children, this recipe provides you with the opportunity to teach your kids basic knife skills, as well as how to use a microplane zester (shown below).
It’s important to correctly teach your children how to use sharp tools safely by first demonstrating how to properly use the tool, followed by assisting them in using the tool correctly, and then finally by carefully supervising them as they use the tool on their own.
(Be sure to keep an eye out for my upcoming Kids in the Kitchen Summer School Series, where I’ll be sharing some detailed tips and techniques for teaching your children basic cooking and baking skills.)
A little trick I use for teaching kids how to properly measure dry ingredients with less mess and waste, is to have kids measure over a spare bowl. That way, you can pour the unused flour back into the flour container.
No matter what your child’s age or skill level, there is always a task that any child can do. For younger children, simply learning to add ingredients to a recipe, is a fun way to start. For older kids and teens, get them involved with overseeing a recipe from start to finish, as well as with teaching the younger ones with your supervision.
Remember, cooking with kids is not only a great way to teach your children practical life skills and encourage an appreciation for real food – it’s also a wonderful opportunity to build team work and to simply have some fun together with delicious and nutritious results!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
Ingredients
- 2 1/2 cups blanched almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 large eggs
- 1/3 cup plain whole milk yogurt (for *DF substitution, see note below)
- 2 tbsp pure maple syrup
- 2 tsp lemon zest (approx 1 lemon)
- 1 1/2 tsp pure vanilla extract
- 1/2 cup finely diced fresh organic strawberries (or use whole blueberries, see note below)
Instructions
- Preheat oven to 325 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside.
- In a small bowl, mix together the blanched almond flour, salt and baking soda.
- In a large bowl, whisk together the eggs, yogurt, maple syrup, lemon zest and vanilla until well blended.
- Using a spoon, slowly stir in the almond flour mixture until well incorporated.
- Next, fold in the finely diced strawberries. Then, evenly distribute the muffin batter into each of the lined muffin cups making sure to fill no more than 2/3 full.
- Bake for approximately 25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!
Notes
Recipe Variation: Substitute whole blueberries in place of the diced strawberries to create a delicious Lemon Blueberry Muffin. YUM!
Note about Substitutions: Several have asked in the reader comments below about how to make this recipe using coconut flour instead. Since coconut flour cannot be used interchangeably with blanched almond flour, I recommend using my Lemonberry Coconut Flour Muffins recipe instead, and substituting the raspberries for diced strawberries, as well as replacing the lemon extract with vanilla extract for a more subtle lemon undertone.
DF Option: If you're dairy-free, you can substitute with coconut milk yogurt or coconut milk and a 1/4 teaspoon of apple cider vinegar or lemon juice. Please note that the flavor and texture of the muffins will differ slightly.
