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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!
Course Breakfast, Dessert
Cuisine American
Keyword blueberry muffins, lemon muffins, strawberry lemonade muffins, strawberry muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
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.