Strawberry Lemonade Muffins
These lovely little muffins are the perfect blend of strawberry lemonade flavors!
Servings: 12
Equipment
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
- 1 teaspoon vanilla
- 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 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.