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 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
- 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
Yes! You can easily substitute any other berry, like raspberry or blueberry.
You can try substituting a one-to-one gluten-free flour, although I haven’t tested this.
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.
More Mouthwatering Muffins
- Kamut Blueberry Muffins
- Cranberry Orange Muffins
- Bran Muffins with Dried Apricots
- Sprouted Grain Pecan Muffins
- Double Chocolate Cherry Muffins
Strawberry Lemonade Muffins
- 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup melted butter
- ¼ cup canola oil or other neutral oil
- 2 eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- ¼ cup plain Greek yogurt or sour cream
- ½ cup milk
- 1 cup chopped strawberries
- 2 tablespoons melted butter
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- Preheat the oven to 400 degrees. Line a muffin pan with 12muffin liners. Set this aside.
- Mix together the streusel ingredients and set them aside as well.
- Mix the flour, baking powder, baking soda, and salt together in a small bowl and set aside.
- In another medium-sized bowl, mix the melted butter, oil, and sugar. After they are well blended, add the Greek yogurt, eggs, lemon juice, lemon zest, milk, and vanilla.
- Combine the wet ingredients with the dry ingredients, making sure to only mix until it is combined together. Do not overmix. Fold in the strawberries.
- Scoop into the muffin pans. This batter will fill them up to the top.
- Top with the streusel batter and place in the oven.
- If you are using whole wheat flour- which I recommend, these muffins will take about 15-18 minutes to bake. The whole wheat flour absorbs more moisture, so don't overbake these!
- If you are using only all-purpose flour, the baking time will be 17-20 minutes.
- I check by gently pressing the top middle of each muffin. It should feel JUST SLIGHTLY underbaked. Not too much, but just a little
- Remove the pan from the oven and allow them to cool for about 5 minutes.
- Gently take the muffins from the pan and set them on a cooling rack.
Lori Cohen says
I made these and they were amazing.
There was vanilla on the instructions, but not on the ingredient list. There are eggs on the ingredient list, but not in the instructions.
I winged it by adding a teaspoon of vanilla. I used coconut oil as my oil and I use the zest of one whole lemon and I put in a little extra lemon juice. These are the best muffins I’ve ever made.
Lori, thank you so much for catching that! I have corrected the recipe card. It was 1 teaspoon of vanilla. I am glad you love these muffins, they are some of my very favorites!