Strawberry Lemonade Muffins

These muffins taste like summer and sunshine! Filled with the tart flavor of lemons and the sweetness of strawberries these strawberry lemonade muffins are delicious and the perfect grab and go breakfast!

These muffins taste like summer and sunshine! Filled with the tart flavor of lemons and the sweetness of strawberries these strawberry lemonade muffins are delicious and the perfect grab and go breakfast!

These lemon strawberry muffins are so full of flavor and simple to make. It is full of fresh flavors that are perfect for the spring and summer. These make a great addition to Easter or Mother’s Day gatherings! 

This muffin recipe is great to make in the summer with fresh juicy strawberries, but they’re also amazing to whip up during the cooler months for a taste of sunshine! The sweet strawberry flavor and zing of lemon are just an amazing combination!

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Strawberries and lemons are a classic flavor combination that pairs together beautifully. In this recipe sweet and delicious strawberries and tart lemons compliment together well to create a muffin that is not too sweet and has juicy berries in every bite.

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Can I use bottled lemon juice?

Yes, I love to use fresh lemon juice for this recipe but you can use the kind from a bottle, or one of those little plastic lemons!

Can I use frozen strawberries?

I love recipes where I can use fresh or frozen fruit especially when they are out of season. In this recipe your strawberries need to be finely chopped so using frozen berries is more difficult. If you don’t have fresh strawberries for this recipe frozen will do! You’ll have to thaw them beforehand chop them and make sure there isn’t a lot of excess juice or water in them. Farm fresh berries are always the best but if you only have frozen they’ll still result in a delicious muffin!

How to add more lemon flavor –

I know that some people like a lot of lemon flavor and lemon juice isn’t quite enough. If you like the tartness of lemon you can dial it up in these strawberry lemon muffins a couple of ways. First you can add about a tablespoon lemon zest or a teaspoon of lemon extract. Both of these are a perfect addition and will dial up the lemon and be delicious with the sweetness of the strawberries!

How to store these muffins-

These strawberry-lemonade muffins keep well in an airtight container. Allow the muffins to cool completely and then place cooled muffins in an airtight container or zip top baggie. They can be stored at room temperature for 2-3 days or refrigerated for longer storage. 

For bakery style muffin tops-

If you want a deliciously sugary crunchy top on your muffins like in a bakery you can sprinkle them with granulated sugar, turbinado sugar or sanding sugar on top of the batter before baking. To make the muffins with nice high tops you can allow the batter to rest for 30-60 minutes before baking. Then preheat the oven to 425 and bake the muffins for 8 minutes, reduce the oven temp to 375 for the remainder of the baking time. This will result in nice domed lemon strawberry muffin tops. 

Here’s what you’ll need for these Strawberry Lemonade Muffins

2- Cups of All Purpose Flour

1-tsp Baking Soda

1-tsp Baking Powder

1/4- tsp Salt

6- Tbsp Coconut Oil or Softened Butter

1 Cup Sugar

2- Large Eggs

1-tsp Vanilla

1/2- Cup Fresh Lemon Juice

1 & 1/2- Cup Finely Chopped Strawberries

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Here’s how to make these Strawberry Lemonade Muffins

First get your oven pre-heating to 375 degrees and line a 12-cup muffin pan or two 6 cup muffin pans with paper liners or spray with cooking spray.

Place your coconut and one cup sugar in a large bowl. Cream them together using an electric mixer. Add in the eggs and mix well. 

Stir together flour, baking soda, baking powder, and salt in a medium bowl. Whisk or sift your dry ingredients together until well blended.

Combine flour mixture and vanilla in with your wet ingredients and mix until well incorporated

Gradually pour in your lemon juice. Once everything is well mixed gently fold in your strawberries.

Scoop your batter into the prepared muffin tin cup, filling three-fourths full.

Place in your preheated oven and bake for 20-25 minutes. They turn a little golden brown around the edges when they are done and a toothpick inserted in the center comes out clean.

Place pans on a wire rack and allow to cool 10 minutes in the pan before removing from the pan and placing on a wire rack to cool completely.

Enjoy your fresh strawberry lemonade muffins with a cup of coffee!

Store in an airtight container.

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