This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of this recipe. All opinions are mine alone.
Strawberry Lemonade Muffins have a soft, tender crumb and a crunchy sugar coating and are aromatic with strawberry, a hint of a vanilla, and a touch of lemon. They’re 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!).
Strawberry Lemonade Muffins Recipe
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. (This is because I never keep buttermilk on hand! If you have buttermilk in your fridge, go ahead and use that.)
When you make muffins with buttermilk, the result is perfect muffin texture and flavor! A soft, tender crumb and sweet muffins with just a hint of a twang so they’re not overly sweet.
And I love how the strawberries in these muffins soften as they bake and start to ooze their pretty juices just a little bit.
- Milk + lemon juice or vinegar (or use buttermilk!)
- All-purpose flour
- Baking powder
- Baking soda
- Avocado oil or vegetable oil
- Fresh lemon zest
- Fresh strawberries
How to Make Strawberry Lemonade Muffins From Scratch
- Whisk together the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry, and stir just until combined.
- Fold in the strawberries.
Variations on This Recipe
- 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.
- Instead of strawberries, you can use any type of fresh berries.
- Make a quick lemon icing drizzle for these muffins! Mix together 1 cup powdered sugar, 1/2 teaspoon lemon zest, and 1 to 2 tablespoons of milk until it reaches a drizzle-able icing consistency. Drizzle it decoratively on top of the cooled muffins.
Tips for Making Strawberry Lemon Muffins
- Don’t over-mix the batter. That’s one of the most common mistakes when making muffins that leads to a rubbery texture. In fact, it’s better to have a streak or two of flour than it is to over-mix the batter for muffins!
- Be sure to toss your berries with a little flour to coat before mixing them in! This makes sure they don’t sink to the bottom of the muffins.
More Muffin Recipes
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Strawberry Lemonade Muffins
- 3/4 cup whole milk
- 1 1/2 teaspoons fresh lemon juice or 1 teaspoon raw organic unfiltered apple cider vinegar
- 2 cups all-purpose flour
- 2/3 cup granulated sugar plus 1 tablespoon for sprinkling on top
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 1/2 cup avocado oil or vegetable oil
- 1 1/2 teaspoons fresh lemon zest
- 1 teaspoon pure vanilla extract
- 1 1/2 cups 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 other #BrunchWeek bloggers are creating!
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
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
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
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:
This post was first published on An Edible Mosaic on May 8, 2017. I updated it with more information on June 11, 2021.
Disclosure: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing prizes for the #BrunchWeek giveaway free of charge. These companies also provided the bloggers with samples and products to use for #BrunchWeek recipes. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!