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Home » Type » Breads » Muffins » Super Simple Strawberry Lemonade Muffins

Super Simple Strawberry Lemonade Muffins

June 11, 2021 by Faith 19 Comments

Jump to Recipe

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.

Strawberry Lemonade Muffins in a Blue Bowl on a Wooden Background

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 Lemon Muffins Recipe with Description

In This Article

  • Strawberry Lemonade Muffins Recipe
  • Tips for Making Strawberry Lemon Muffins
  • More Muffin Recipes
  • Strawberry Lemonade Muffins
  • From the Other BrunchWeek Bloggers

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.

Front-Facing View of Strawberry Lemonade Muffins in a Blue Bowl on a Wooden Background

Ingredients

  • Milk + lemon juice or vinegar (or use buttermilk!)
  • All-purpose flour
  •  Sugar
  •  Baking powder
  • Salt
  • Baking soda
  • Eggs
  • Avocado oil or vegetable oil
  • Fresh lemon zest
  • Vanilla
  • Fresh strawberries

How to Make Strawberry Lemonade Muffins From Scratch

  1. Whisk together the dry ingredients in a large bowl.
  2. Whisk together the wet ingredients in a separate bowl.
  3. Add the wet ingredients to the dry, and stir just until combined.
  4. Fold in the strawberries.
  5. Bake!

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.
Overhead Vertical View of Strawberry Lemonade Muffins in a Blue Bowl on a Wooden Background

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

  • Cornbread Muffins
  • Brown Sugar Peach Muffins
  • Banana Muffins Recipe with Crumb Topping
Overhead Horizontal View of Strawberry Lemonade Muffins in a Blue Bowl on a Wooden Background

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

Strawberry Lemon Muffins Featured Image

Strawberry Lemonade Muffins

By: Faith Gorsky
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.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 muffins
Calories 227 kcal

Equipment

  • Muffin tray

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Faith’s Tips

  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

Nutrition Facts
Strawberry Lemonade Muffins
Amount Per Serving (1 muffin)
Calories 227 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 29mg10%
Sodium 186mg8%
Potassium 149mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 67IU1%
Vitamin C 11mg13%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Strawberry Lemonade Muffins
Tried this recipe?Let me know how it was!
Strawberry Lemonade Muffins Recipe Pin

From the Other BrunchWeek Bloggers

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Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes

Asparagus & Pancetta Frittata from The Chef Next Door
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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
Crumble Apple Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
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Cinnamon Roll Oatmeal from Big Bear’s Wife
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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

Sweet Pea Sipper from Culinary Adventures with Camilla
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BrunchWeek Desserts

Baltimore Peach Cake from Cookaholic Wife

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.

Filed Under: Muffins Tagged: Strawberry Lemonade Muffins

Comments

  1. Laura | Tutti Dolci says

    May 11, 2017 at 12:41 am

    I just picked up a few baskets of local strawberries, and now I must make these pretty muffins!

    Reply
  2. karen r says

    May 8, 2017 at 10:36 pm

    My favorite brunch dish is french toast, and my favorite people to brunch with are my nephews

    Reply
  3. Wendy Klik says

    May 8, 2017 at 6:19 pm

    Muffins are made a lot here. They are great grab and go breakfasts, wonderful snacks and delicious desserts. Thanks for sharing this recipe.

    Reply
  4. Erin @ The Spiffy Cookie says

    May 8, 2017 at 10:44 am

    I’m with you, I could eat breakfast all day! And I could eat these muffins for dessert as well.

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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