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.
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
- 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.
- 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.
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
Equipment
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
From the Other BrunchWeek Bloggers
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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.
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 
I just picked up a few baskets of local strawberries, and now I must make these pretty muffins!
My favorite brunch dish is french toast, and my favorite people to brunch with are my nephews
Muffins are made a lot here. They are great grab and go breakfasts, wonderful snacks and delicious desserts. Thanks for sharing this recipe.
I’m with you, I could eat breakfast all day! And I could eat these muffins for dessert as well.