Strawberry Lemonade Muffins

Name: Strawberry Lemonade Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour (I like to use 1 cup whole wheat pastry flour and 1 cup all-purpose flour); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup granulated sugar; 1/4 cup melted butter; 1/4 cup canola oil (or other neutral oil); 2 eggs; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup plain Greek yogurt or sour cream; 1/2 cup milk; 1 cup chopped strawberries; 2 tablespoons melted butter; 1/3 cup all-purpose flour; 1/3 cup granulated sugar

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It’s summer and you need a crowd-pleasing baked good. How about these strawberry lemonade muffins? They’re reminiscent of strawberry lemonade and make the perfect sweet treat for everyone.

Why You Need These Muffins in Your Baking Rotation

Behind every great baker is a roster of foolproof muffin recipes. Let me introduce you to these strawberry lemon muffins — a must-bake for the summer. Think backyard cookouts with fresh corn on the cob, something on the grill, and coleslaw. As the sun sets, you bring out a tray brimming with these sweet and zesty muffins, and everyone’s happy. Let’s bake.

Strawberry lemonade muffins in a muffin pan.

Strawberry Lemon Muffin Ingredients

Flour - A mix of whole wheat pastry flour and all-purpose flour form the base of these wholesome muffins.
Baking powder and baking soda - Act as your main leavening agents.
Granulated sugar - Adds just the right amount of sweetness.
Salt - Brings out all the other flavors in the muffins to balance out the sweetness.
Butter and oil - A blend of the two ensure great flavor and moist texture.
Eggs - Eggs act as the binder and another leavening agent in addition to the baking powder and baking soda. This ensures you get the bakery-style lift of the muffin tops.
Lemon juice and zest - The tangy zing is a great contrast to the sweetness of the strawberries.
Vanilla - Adds another layer of flavor.
Plain Greek yogurt - If you aren’t adding this to your baked goods, it’s time to start. It lends incredible moisture so you’ll never suffer from dry muffins again.
Milk - Combined with yogurt, this contributes to the moisture in the muffins.
Fresh strawberries - They’re chopped and added to the batter at the end.
Streusel topping - Made with melted butter, flour, and granulated sugar, this gives the muffins a delightfully crunchy, crumbly top!

How To Make the Muffins

Fresh strawberries chopped on a cutting board.

Muffin batter in muffin pans with crumb topping.

Combine the dry ingredients. Whisk the flour, baking powder, baking soda, sugar, and salt.
Combine the wet ingredients. In another bowl, combine the butter, oil, eggs, lemon juice and zest, vanilla, yogurt, and milk.
Pour the wet ingredients into the dry ones. Mix until just combined.
Fold in the strawberries. Make sure not to overmix, or you’ll end up with tough muffins. No thanks!
Scoop your mixture into a greased muffin tin and top with the streusel topping and you’re ready to bake.
Bake at 400 degrees until a toothpick comes out of the center clean.

Strawberry Lemon Muffin FAQ

Will these muffins work with other fruit?

Yes! You can easily substitute any other berry, like raspberry or blueberry.

Can I make these muffins gluten-free?

You can try substituting a one-to-one gluten-free flour, although I haven’t tested this.

I can’t find whole wheat pastry flour. Will all-purpose suffice?

You can substitute the whole wheat pastry flour by using entirely all-purpose flour, although you’ll be missing out on the benefits of the added fiber and earthy whole-wheat flavor.

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