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    Home » Type » Breads » Muffins

    Super Simple Strawberry Lemonade Muffins

    Published: Jun 11, 2021 · Modified: Jun 20, 2023 by Faith · This post may contain affiliate links · 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 ⅔ 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, ½ 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

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    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    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 minutes mins
    Cook Time 20 minutes mins
    Course Breakfast, Brunch, Snack
    Cuisine American
    Servings 12 muffins
    Calories 227 kcal

    Equipment

    • Muffin tray

    Ingredients
     
     

    • ¾ cup whole milk
    • 1 ½ teaspoons fresh lemon juice or 1 teaspoon raw organic unfiltered apple cider vinegar
    • 2 cups all-purpose flour
    • ⅔ cup granulated sugar plus 1 tablespoon for sprinkling on top
    • 2 teaspoons baking powder
    • ¾ teaspoon salt
    • ¼ teaspoon baking soda
    • 2 large eggs
    • ½ cup avocado oil or vegetable oil
    • 1 ½ teaspoons fresh lemon zest
    • 1 teaspoon pure vanilla extract
    • 1 ½ 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

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    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.

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    Reader Interactions

    Comments

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      Recipe Rating




    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 08, 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 08, 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 08, 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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