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



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!)

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    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

    Strawberry Lemonade Muffins

    Erin Parker, The Speckled Palate
    Start off your day right with tart and sweet Strawberry Lemonade Muffins. These breakfast muffins taste like the springtime and are a delicious breakfast.
    4.80 from 5 votes
    Servings 12 muffins
    Calories 162 kcal
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes


    • 1 ¼ cup all-purpose flour
    • 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 freshly squeezed lemon juice freshly squeezed
    • 1 egg
    • 1 cup strawberries chopped
    • Turbinado sugar for sprinkling on top of muffins

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    • Preheat oven to 400°F. Line muffin tins with parchment paper liners, and set aside.
    • Measure out the flour, sugar, baking powder and salt into a large mixing bowl. Whisk until combined. Make a well in the center of the mixture.
    • Measure out the Greek yogurt (or sour cream), melted butter, milk, lemon zest, lemon juice and egg into a smaller bowl or a liquid measuring cup. Whisk thoroughly 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.


    Serving: 1 muffinCalories: 162kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 218mgFiber: 1gSugar: 10g
    Keyword berry muffins, Breakfast, breakfast recipe, homemade muffins, muffin recipe
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!

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

    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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