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.

Muffins in yellow and white containers next to glass of milk

Strawberries.

Lemonade.

What says springtime more than those?

Nothing, guys. Nothing at all.

And, obviously, I’m a fan of both. Together and separately.

Overhead angled view of muffins on display table next to glass of milk

… 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! 

Muffins in yellow and white containers next to glass of milk
Yield: 12 muffins

Strawberry Lemonade Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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 unbleached 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

  1. Preheat oven to 400°F.
  2. Line muffin tins with parchment paper liners, and set aside.
  3. 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.
  4. In a smaller bowl, measure out the Greek yogurt (or sour cream), melted butter, milk, lemon zest, lemon juice and egg. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients, stirring until just combined.
  6. Gently fold the strawberries into the batter using a rubber spatula.
  7. Dollop the batter into the prepared muffin tin cups, filling until three-fourths of the way full. Sprinkle the tops with turbinado sugar.
  8. Bake in the preheated oven for 25-35 minutes or until golden brown and an inserted toothpick in the center comes out clean.
  9. 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.
  10. Enjoy warm or store in a cool place for a few days.

Nutrition Information:

Yield:

12 muffins

Serving Size:

1 muffin

Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 218mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 4g

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This recipe first appeared on My Cooking Spot, where I was a contributor.

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