Strawberry Lemon Muffins

Start any day right with scrumptious Strawberry Lemon Muffins. These tart and sweet muffins taste like strawberry lemonade and are great to make for breakfast or brunch. Calling for easy to find ingredients, you’re going to want to bake a batch to share! Makes 16 muffins.

a halved strawberry lemon muffin on a white plate on a marble surface with strawberries and lemons around it

2024 Update: This recipe was originally shared in March 2015 at My Cooking Spot, where I was a contributor. The recipe has been completely reworked in 2024 to make it better. In addition to the revised recipe, the post has been updated to include more information, tips, tricks and new images. I hope you love these muffins!

What says warm weather months more than strawberries and lemonade?

Not much, my friend. Not much 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 spring and summer recipe? And that the muffins are really, really, ridiculously delicious?

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    You’d want to make them, too, right?

    If so, you’re in luck! 

    Why I love this recipe:

    Back when I was a new mama, I joined a playgroup that involved other moms whose kids were the same age as mine.

    These women and their children were a huge support network for me… and whenever we hosted playgroup at our house, I loved making new things to share with my friends and our kids.

    These Lemon Strawberry Muffins, aka Strawberry Lemonade Muffins, were one of my first things to share with this group, and they worked out so nicely that I made them several more times.

    These muffins taste have beautiful tart lemon flavor that mingles with bursts of strawberry. They don’t rise as much as other berry muffins like Sour Cream Blueberry Muffins or Mixed Berry Muffins because the water content of the strawberries is tricky for baking, but they taste beyond excellent.

    These don’t have a classic crumb topping or a lemon glaze on top, nor are they classic Lemon Poppy Seed Muffins, but let me assure you, they taste amazing.

    That said, we add a sprinkle of turbinado sugar on top to give a fun crunch, as well as beautiful sparkle.

    They’re also great for sharing since this recipe makes 16 full-sized muffins. They are also excellent when served as a snack or an afternoon pick-me-up, too!

    More muffin recipes to try: Fresh Cranberry Muffins | Chocolate Chip Muffins | Vegan Banana Muffins

    ingredients to make lemon strawberry muffins in bowls on a marble surface with a pink linen and fresh strawberries and lemons

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need to purchase at the grocery store or farmer’s market:

    • All-purpose flour — we like to use unbleached AP flour in our household, but the regular kind works, too. I have not tried this with a gluten free flour blend.
    • Leaveners — we are using a combination of baking powder and baking soda to help these muffins rise. Always make sure your leaveners are fresh. Get a new one every few months, even if you haven’t used it all. 
    • Kosher salt — medium grain kosher salt is the best salt for baking. I like Diamond Crystal. 
    • Granulated sugar — this is also called white sugar. Don’t swap it for brown sugar or powdered sugar because the batter will not be the same.
    • Greek yogurt — a full-fat Greek yogurt will yield the best results and most flavorful muffins. Sour cream is higher in fat than Greek yogurt, but it could probably work as a swap if that’s what you have on hand. Please note that the texture of plain yogurt would change the texture of this matter.
    • Oil — you can also use any neutral-tasting oil such as avocado oil or vegetable oil. Melted butter could also work as a substitute.
    • Lemon — we use a combination of a lot of lemon zest and freshly squeezed lemon juice to give lemonade flavors to these muffins. I like to purchase a large lemon (or a few smaller fresh lemons) from the store and use the zest, as well as the juice.
    • Large eggs — I always say use the best eggs you can afford. Make sure they’re at room temperature.
    • Vanilla extract — a high-quality vanilla extract makes a big difference in your baking recipes. Another secret ingredient so to speak! 
    • Milk — whole milk is best, but use what you have. You can also use a non-dairy milk like almond milk or soy milk. 
    • Fresh strawberries — use the ripest strawberries you can find, and chop them into small chunks so that they can be evenly distributed throughout the batter. I have not tried this recipe with frozen strawberries and do not recommend using that since they are frozen whole and will change the texture and appearance of these muffins.
    • Raw sugar — this coarse sugar is for sprinkling over top of the muffins. It’s also known as turbinado. You can skip it if you don’t have it, but it adds the most crispy, caramelized texture on top of the muffins. You can also use sparkling sugar, if desired.

    Customizations and substitutions

    Gluten-free muffins: I haven’t tried this lemon muffin recipe with a gluten-free flour blend, but a 1:1 mix should work fine. Let me know if you try it! 

    Mini muffins: Use a mini muffin tin to make tinier muffins. These are great for a party with more guests. You’ll need to adjust the baking time, as they won’t need as long as regular muffins. 

    How to make Lemon Strawberry Muffins

    First, preheat the oven to 400°F. Line a muffin tin with baking cups, then spritz with baking spray. Set the tray aside.

    If you have just washed the berries, be sure to pat them dry completely with a paper towel or a kitchen towel.

    Chop the strawberries into small pieces. The larger they are, the more they will impact the rise and appearance of your muffins. Place them in a small bowl, and set aside.

    Measure the the flour, baking powder, baking soda and kosher salt in a large bowl. Whisk to combine. Set aside. These are the dry ingredients.

    Pro tip!

    Use a kitchen scale to measure your flour for best results

    In a separate bowl, combine the granulated sugar, Greek yogurt and oil. Whisk together until fully incorporated and smooth.

    Pour in the lemon zest, fresh lemon juice, eggs and vanilla extract into the Greek yogurt cream mixture. Whisk to combine. 

    Finally, stir in the milk until incorporated.

    Pour the flour mixture into the Greek yogurt mixture (AKA the wet ingredients), mixing with a rubber spatula until just combined. 

    Overmixing could cause your muffins to become tough.

    Gently gold the chopped strawberries into the batter. If you do this too vigorously, you could break up the strawberries and cause the batter to become discolored.

    Divide batter evenly between the prepared baking cups, filling them about 3/4 of the way full. (I added 3 tablespoons of batter to mine.) 

    Sprinkle the raw or sparkling sugar over the tops of the muffins. You can also add a few extra strawberries on top of each muffin for a beautiful finish, but it’s not necessary.

    muffin batter in a muffin tin sprinkled with raw sugar before baking

    Transfer to the preheated oven, and bake for 18-20 minutes, or until the tops turn golden brown and an inserted toothpick in the center of the muffins comes out clean.

    Let cool for 15-20 minutes, then enjoy with your favorite breakfast beverage! We love these paired with Vanilla Sweet Cream Cold Brew, as well as a bubbly Strawberry Champagne Cocktail.

    How to store and freeze:

    These Lemon Strawberry Muffins are easy to keep on hand for an easy breakfast! Simply store in an airtight container in the refrigerator for up to 5 days. You can toast them in a toaster oven or reheat in a microwave if you want them warm.

    You can also freeze fully baked and cooled muffins. Place them on a baking sheet and flash freeze for one hour — this prevents them from sticking. Then put them in a freezer bag. 

    To reheat, heat in the microwave for about 45 seconds to 1 minute. 

    baked strawberry muffins in a muffin tin

    Erin’s Easy Entertaining Tips

    We love sharing muffin recipes with the people we love. They’re an easy win because they can be made in advance and also… who doesn’t love some lemony muffins studded with fresh strawberries?

    In fact, this recipe was originally developed to share with my friends in our playgroup… and mamas and kids alike adore this muffin.

    Here are some ways I’d make these muffins to share with our people:

    • Make a double batch for a big group. Or transform them into mini muffins! 
    • Serve them warm in a basket or bowl lined with a kitchen towel. This helps to preserve some heat. 
    • Bring them to a party or gathering in a muffin storage container. They’ll be an instant hit. 
    a muffin in a white plate in front of a muffin tin of more muffins on marble

    Frequently Asked Questions

    What is the secret to moist muffins?

    The right amount of fat! We use a combination of Greek yogurt and oil in this muffin recipe to keep them wonderfully moist. The strawberries also add moisture to the batter and final muffins.

    Why do my muffins have flat tops?

    You might not have measured your ingredients correctly or your oven might not have been hot enough.

    a bitten-into strawberry lemon muffin on a white plate in front of strawberries, lemons and a muffin tin

    Quick tips and tricks to the best lemon strawberry muffins:

    • Measure out your ingredients before mixing them all together. It’s more time on the front-end, but it’s easier to knock out the baking of the muffins this way.
    • Chop the strawberries finely. The larger they are, the more ungainly they are in the batter. They are easier to work with when they are smaller.
    • Save ’em for later. Store these muffins in an airtight container in the refrigerator for up to 5 days.

    Best Breakfast EVER

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      Here’s how you make these gorgeous muffins…

      a halved strawberry lemon muffin on a white plate on a marble surface with strawberries and lemons around it

      Strawberry Lemon Muffins

      Erin Parker, The Speckled Palate
      Start any day right with scrumptious Strawberry Lemon Muffins. These tart and sweet muffins taste like strawberry lemonade and are great to make for breakfast or brunch. Calling for easy to find ingredients, you're going to want to bake a batch to share!
      4.80 from 5 votes
      Servings 16 (3T) muffins
      Calories 163 kcal
      Prep Time 15 minutes
      Cook Time 18 minutes
      Total Time 40 minutes


      • 2 cups all-purpose flour 240g
      • 2 teaspoons baking powder 12g
      • ½ teaspoon baking soda 5g
      • ½ teaspoon kosher salt 2g
      • 1 cup granulated sugar 200g
      • ½ cup plain Greek yogurt 120g (can substitute with sour cream)
      • ¼ cup flavorless oil 54g
      • 1 ½ tablespoons lemon zest from 1 large lemon
      • 3 tablespoons freshly squeezed lemon juice 44g
      • 2 large eggs
      • 1 teaspoon pure vanilla extract 5g
      • ½ cup milk
      • 1 ¼ cups chopped strawberries 200g
      • 2 tablespoons turbinado sugar for sprinkling on top of muffins

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


      • Preheat oven to 400°F. Line muffin tins with parchment paper liners, and set aside.
      • Measure out the flour, baking powder, baking soda and salt into a large mixing bowl. Whisk until combined. Make a well in the center of the mixture.
      • Measure out the sugar, Greek yogurt, and oil into another bowl. Mix to combine.
      • Add the lemon zest, lemon juice, eggs and vanilla to the other wet ingredients. Whisk to combine.
      • Pour in the milk and stir to incorporate into the other wet ingredients.
      • Pour the wet ingredients into the dry ingredients. Stir until just combined.
      • Gently fold the finely chopped 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. (I filled mine with 3 tablespoons of batter each.) Sprinkle the tops with turbinado or sparkling sugar.
      • Bake in the preheated oven for 18-20 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.


      Makes 16 (3-tablespoon) muffins.


      Serving: 1 muffinCalories: 163kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 22mgSodium: 121mgPotassium: 117mgFiber: 1gSugar: 15gVitamin A: 44IUVitamin C: 8mgCalcium: 47mgIron: 1mg
      Keyword berry muffins, Breakfast, breakfast idea, breakfast ideas, breakfast recipe, breakfast recipes, easy breakfast ideas, easy breakfast recipe, easy muffin recipe, homemade muffins, muffin recipe, sweet muffins
      Course Breakfast & Brunch
      Cuisine American
      Tried this recipe?Let us know how it was!

      A woman with dark curly hair wearing a black tank top in front of a white wall

      About the Author:

      Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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