• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Best Breakfast
    • Awesome Appetizers
    • Drink Ideas
    • Healthy Salads
    • Soup Recipes
    • Always Snacking
    • Dinner Recipes
    • Chicken Recipes
    • Beef Dishes
    • Fish Recipes
    • Vegetarian Recipe Ideas
    • Delicious Desserts
  • Travel And Hiking
    • International Travel
    • Travel- United States
    • Exploring National Parks
    • State Parks
    • Hikes In The USA
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Best Breakfast
    • Awesome Appetizers
    • Drink Ideas
    • Healthy Salads
    • Soup Recipes
    • Always Snacking
    • Dinner Recipes
    • Chicken Recipes
    • Beef Dishes
    • Fish Recipes
    • Vegetarian Recipe Ideas
    • Delicious Desserts
  • Travel And Hiking
    • International Travel
    • Travel- United States
    • Exploring National Parks
    • State Parks
    • Hikes In The USA
  • Contact
×

Home » Whole Grain

Strawberry Lemonade Muffins

Published: Apr 16, 2019 · Modified: Jul 18, 2022 by Amy · This post may contain affiliate links ·

Jump to Recipe

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.

Strawberry lemonade muffins.

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

Woman grating lemon zest.
Fresh strawberries chopped on a cutting board.
Dry ingredients in a glass bowl.
Muffin batter in a glass bowl.
Muffin batter in stainless steel bowl.
Muffin batter in muffin pans.
Crumb topping in white bowl.
Muffin batter in muffin pans with crumb topping.
  1. Combine the dry ingredients. Whisk the flour, baking powder, baking soda, sugar, and salt.
  2. Combine the wet ingredients. In another bowl, combine the butter, oil, eggs, lemon juice and zest, vanilla, yogurt, and milk. 
  3. Pour the wet ingredients into the dry ones. Mix until just combined.
  4. Fold in the strawberries. Make sure not to overmix, or you’ll end up with tough muffins. No thanks! 
  5. Scoop your mixture into a greased muffin tin and top with the streusel topping and you’re ready to bake.
  6. Bake at 400 degrees until a toothpick comes out of the center clean.
Strawberry lemonade muffins.

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.

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.

Strawberry Lemonade Muffins

Amy- A Red Spatula
These lovely little muffins are the perfect blend of strawberry lemonade flavors!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12

Equipment

  • 1 muffin pan

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
  • 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
  • ¼ cup plain Greek yogurt or sour cream
  • ½ cup milk
  • 1 cup chopped strawberries

Streusel topping

  • 2 tablespoons melted butter
  • ⅓ cup all-purpose flour
  • ⅓ cup granulated sugar

Instructions
 

  • 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 in the Greek yogurt, 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.
Keyword lemonade, muffins, strawberry, whole wheat
Tried this recipe?Let us know how it was!
« Easy Roasted Garlic Labneh
Peanut Butter Protein Brownies »

Primary Sidebar

Hi, I'm Amy! I am a culinary school graduate working to create a balanced approach to healthy recipes. My recipes are ones that the whole family can love.

More about me →

Popular

  • Grilled Stuffed Pork Tenderloin
  • Oat Groats Instant Pot Recipe
  • Virgin Pina Colada Recipe- with Coconut Milk
  • The Best Thick Lemon Curd
  • Facebook
  • Instagram
  • Pinterest

Subscribe

Are Whole Grains and Carbs the Big Bad Wolf?

Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

Thank you for subscribing!

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 A Red Spatula