The BEST Strawberry Lemonade Muffins

Nothing says summer like the fresh, bright flavors of strawberries and lemons. These strawberry lemonade muffins have a moist lemon muffin base that sweet and flavorful, with soft, delicious strawberry chunks in every bite. These muffins are a yummy treat that is great for an outdoor picnic or an on-the-go snack!

When I was a kid and would visit my best friend’s house, her mom would always make us strawberry lemonade smoothies that were so delicious and something I always looked forward to. Now that the weather is nice, I’ve been craving those smoothies. Because I love baking, I decided to add those flavors to muffins, and they are delightfully delicious! If you love muffins and want to check out more of my recipes, try these Sourdough Sweet Potato Muffins or Cranberry Banana Nut Muffins!

The base of these muffins combines lots of freshly grated lemon zest and lemon juice, which gives it a bright flavor and moist texture. Then, scattered throughout each muffin are soft and delicious fresh strawberry chunks, making it the perfect combination for a summertime muffin. These strawberry lemonade muffins give me bakery vibes and are more like a cupcake than a muffin, which makes them the perfect treat! Muffins are really easy to make from-scratch, and this recipe is no exception. Let’s get into the recipe!

PIN FOR LATER!

TOOLS YOU MAY NEED

• Stand mixer or hand mixer and medium sized bowl
• Cutting board and knife
• Microplane or cheese grater
• Measuring cups and spoons
• Spatula
• Muffin tin and muffin cups

NOTES

• FREEZING: To freeze the strawberry lemonade muffins, place in a plastic freezer bag and place them in the freezer. It’s as simple as that! Eat within three months.
• STORAGE: Store the muffins in an airtight container on the counter for up to three days. You can also store them in an airtight container in the refrigerator for up to a week.
• Make these into mini muffins! Be sure to bake them for about 18-20 minutes or until they’re golden brown.
• If you prefer your muffins without strawberry chunks, simply omit the chopped strawberries and replace the milk with 1 cup of strawberry puree.

HOW TO MAKE STRAWBERRY LEMONADE MUFFINS

• Chop the strawberries into small chunks and set aside.
• In the bowl of a stand mixer, or in a medium mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
• Zest two lemons directly into the bowl.
• Cut the lemons in half and juice them into a separate bowl so you can remove any seeds.
• Then add in the milk, vegetable oil, lemon juice, eggs and vanilla into the bowl and mix until just combined.
• Add the strawberry chunks to the batter and gently fold them in with a spatula.
• Pour the batter into muffin cups, filling them about 2/3 of the way.
• Bake in an oven that’s preheated to 375 degrees (F) for 22 to 24 minutes or until slightly golden brown and a toothpick comes out clean.

Strawberry Lemonade Muffins

5 from 7 votes

Nothing says summer like the fresh, bright flavors of strawberries and lemons. These strawberry lemonade muffins have a moist lemon muffin base that sweet and flavorful, with soft, delicious strawberry chunks in every bite. These muffins are a yummy treat that is great for an outdoor picnic or an on-the-go snack!

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:22 minutes mins

Total Time:37 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry muffins, lemon muffins, strawberry lemonade muffins, strawberry muffins

Servings: 14 muffins

Equipment

• Stand mixer or hand mixer and medium sized bowl
• Cutting board and knife
• Microplane or cheese grater
• Measuring cups and spoons
• Spatula
• Muffin tin and muffin cups

Ingredients

• 1 ¾ cup all purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp lemon zest zest of two lemons
• ¾ cup milk of choice
• ½ cup vegetable oil
• ¼ cup lemon juice juice of two lemons
• 2 eggs
• 1 tsp vanilla
• 1 cup chopped strawberries

Instructions

• Chop the strawberries into small chunks and set aside.
• In the bowl of a stand mixer, or in a medium mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
• Zest two lemons directly into the bowl.
• Cut the lemons in half and juice them into a separate bowl so you can remove any seeds.
• Then add in the milk, vegetable oil, lemon juice, eggs and vanilla into the bowl and mix until just combined.
• Add the strawberry chunks to the batter and gently fold them in with a spatula.
• Pour the batter into muffin cups, filling them about 2/3 of the way.
• Bake in an oven that's preheated to 375 degrees (F) for 22 to 24 minutes or until slightly golden brown and a toothpick comes out clean.

Notes

• FREEZING: To freeze the strawberry lemonade muffins, place in a plastic freezer bag and place them in the freezer. It’s as simple as that! Eat within three months.
• STORAGE: Store the muffins in an airtight container on the counter for up to three days. You can also store them in an airtight container in the refrigerator for up to a week.
• Make these into mini muffins! Be sure to bake them for about 18-20 minutes or until they’re golden brown.
• If you prefer your muffins without strawberry chunks, simply omit the chopped strawberries and replace the milk with 1 cup of strawberry puree.