Preheat the oven to 375 degrees F. Line a muffin pan with paper cupcake liners.
In a medium bowl, combine flour, baking soda, baking powder, salt, lemon zest, and strawberries.
In a separate bowl, combine the sugar, water, oil, and lemon juice.
Add the dry ingredients to the wet ingredients, and mix together. Don’t over stir.
Spoon into the prepared muffin pan, filling each cup about ⅔ full. Top each muffin with a few more strawberry pieces if you like (optional).
Bake at 375 F for about 20-24 minutes. The muffin tops should be golden brown and spring back when pressed.
Remove from the oven and let cool for 15 minutes, then remove the muffins from the pan and cool on a wire rack.
Repeat steps 5-7 with the remaining batter. This recipe makes about 15 muffins.
Notes
Nutrition facts are for one muffin.Store leftover muffins in an airtight container. They should stay fresh for about 3 days.You can also freeze these muffins. Store in a freezer safe container or bag for up to 3 months.