Strawberry Lemonade Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
Strawberry Lemonade Muffins are always a crowd-pleaser; whip them as an addition to brunch or to take snack time to the next level.
  • 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
  1. Preheat oven to 400F; line a muffin tray with paper liners.
  2. Pour the milk into a small bowl and sprinkle the lemon juice on top; let it sit for 3 minutes without stirring.
  3. Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl.
  4. Whisk together the milk, eggs, oil, lemon zest, and vanilla in a medium bowl.
  5. 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.
  6. 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.
Recipe by An Edible Mosaicâ„¢ at