Strawberry Lemonade Muffins
Start off your day right with tart and sweet Strawberry Lemonade Muffins. These breakfast muffins taste like the springtime and are a delicious breakfast.
Strawberries.
Lemonade.
What says springtime more than those?
Nothing, guys. Nothing at all.
And obviously, I’m a fan of both. (Hi, hello, Strawberry Lemonade and Vegan Strawberry Lemonade Cookies!)
… What if I told you there’s a way to combine the two in muffin form for the ultimate springtime recipe? And that the muffins are really, really, ridiculously delicious?
You’d want to make them, too, right?
If so, you’re in luck!
Strawberry Lemonade Muffins
Start off your day right with tart and sweet Strawberry Lemonade Muffins. These breakfast muffins taste like the springtime and are a delicious breakfast.
Ingredients
- 1 ¼ cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup Greek yogurt (can substitute with sour cream)
- 4 tablespoons unsalted butter, melted
- ½ cup milk
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice, freshly squeezed
- 1 egg
- 1 cup fresh strawberries, chopped
- Turbinado sugar for sprinkling on top of muffins
Instructions
- Preheat oven to 400°F.
- Line muffin tins with parchment paper liners, and set aside.
- In a large bowl, measure out the flour, sugar, baking powder and salt, and whisk until combined. Make a well in the center of the mixture.
- In a smaller bowl, measure out the Greek yogurt (or sour cream), melted butter, milk, lemon zest, lemon juice and egg. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Gently fold the strawberries into the batter using a rubber spatula.
- Dollop the batter into the prepared muffin tin cups, filling until three-fourths of the way full. Sprinkle the tops with turbinado sugar.
- Bake in the preheated oven for 25-35 minutes or until golden brown and an inserted toothpick in the center comes out clean.
- Cool in pans on a wire rack for a few minutes, then remove from muffin tin and set on top of the wire rack, and cool 10 minutes.
- Enjoy warm or store in a cool place for a few days.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 218mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 4g
This recipe first appeared on My Cooking Spot, where I was a contributor.
I’m ALL about ULTIMATE springtime recipes! YUM! You sold me with the double awesomeness. 🙂
Thanks, Megan! I love me a good springtime recipe, and this combination is just heavenly!
I’d take some strawberry and lemonade in my muffins any day! These sound amazing 🙂