Strawberry Lemonade Muffins are always a crowd-pleaser; whip them as an addition to brunch or to take snack time to the next level.
I’m a breakfast girl through and through, and could happily eat breakfast for breakfast, lunch, and dinner. It just makes sense that if I like breakfast I love brunch, because what is brunch but a really hyped up breakfast? I’m all in.
When Terri of Love and Confections invited me to participate in Brunch Week, there was no way I could say no. (Who could say no to a week-long celebration of the best meal ever?!) I wanted to start the event with a doozy of a recipe, and these muffins fit the bill.
If you’re looking for a crowd-pleaser, muffins in general are a great way to go. These Strawberry Lemonade Muffins aren’t as popular as the ever-present blueberry muffins, but they’re a fun way to switch things up a little and feature seasonal produce (yay for strawberry season!).
Buttermilk is a common ingredient in muffins to help yield that tender crumb and subtly pleasant tang. Instead of buttermilk, I typically use slightly soured milk or a milk that I quickly curdle with lemon juice or apple cider vinegar for similar results (because I never keep buttermilk on hand). The result is perfect muffin texture and flavor. Just be careful not to over-mix because that’s one of the most common mistakes when making muffins…and no one wants a rubbery-textured muffin!
I love how the strawberries soften as they bake and start to ooze their pretty juices just a little bit. If you want a little surprise in the center, you can fill the muffin wells 2/3 of the way up, add a small spoonful of strawberry jam, and fill them up the rest of the way.
Whip up these muffins for your next brunch and watch them disappear. What’s your favorite brunch recipe?
- ¾ cup (180 ml) milk (I used whole milk)
- 1½ teaspoons fresh lemon juice (or 1 teaspoon raw organic unfiltered apple cider vinegar)
- 2 cups (255 g) all-purpose flour
- ⅔ cup (133 g) sugar, plus 1 tablespoon for sprinkling on top (I used Dixie Crystals)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs
- ½ cup (120 ml) avocado oil (or other neutral-flavored oil)
- 1½ teaspoons fresh lemon zest
- 1 teaspoon pure vanilla extract (I used Nielsen-Massey)
- 1½ cups (230 g) chopped fresh local strawberries, rinsed, patted dry, and tossed with 2 teaspoons all-purpose flour to coat
- Preheat oven to 400F; line a muffin tray with paper liners.
- Pour the milk into a small bowl and sprinkle the lemon juice on top; let it sit for 3 minutes without stirring.
- Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Whisk together the milk, eggs, oil, lemon zest, and vanilla in a medium bowl.
- Add the wet ingredients to the dry all at once and stir just until combined, being careful not to over-mix. Gently fold in the strawberries.
- Pour the batter into the prepared muffin wells, sprinkle the 1 tablespoon of sugar on top, and bake until a toothpick inserted inside comes out with just a couple crumbs, about 15 to 20 minutes.
Take a look at what the #BrunchWeek bloggers are creating today!
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Cheesy Asparagus and Ham Crepes from From Gate to Plate
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains, and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Dutch Baby from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables, and Sides:
Apple, Cheddar, Honey and Pepper Bites from Feeding Big
Asparagus Spring Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
: : More About #BrunchWeek and a Giveaway : :
Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.
Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas; with 170 recipes, there is something for everyone! Our amazing sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes an “I Knead to be Loaved” apron, French rolling pin, bench/dough cutter, oven mitt, dough scraper, bamboo spatula, silicone spatula, measuring spoons, kitchen towel, 6 (3-strips) of Red Star Yeast, Red Star Yeast recipe book, and Kansas Wheat Commission recipe book.
For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried and true recipes, baking tips, and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner one case of 2-lb extra fine granulated sugar, a silicone baking mat, white marble pastry board and rolling pin, and Dixie Crystals red ruffle apron.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO, and provide consistently delicious results.
Prize #3 Cabot Creamery Co-op is giving one winner a $50 assortment of Cabot cheese, one Berghoff cheese knife, and one slate cheese board.
Cabot is a co-operative owned by 1,100 dairy farm families throughout New England and New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more and start logging your volunteer hours today! www.RewardVolunteers.coop
Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of orange, lemon, peppermint, almond, chocolate, coffee, rose water, and orange blossom water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world, and chosen to meet the utmost quality standards. From lemon to peppermint, coffee, or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and kosher.
Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus.
Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June, and is the only hand-snapped harvested asparagus, which means more usable asparagus and less waste.
Prize #6 Rainier Fruit is giving one winner a set of three stoneware pie plates with a $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.
If you love apples, pears, cherries and blueberries, then Rainier Fruit is the fruit brand for you. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is wholesome to the core and brings you the best of organic and conventional grown fruit, including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, ages 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #BrunchWeek posts or entry.