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