These Strawberry Lemonade Muffins are soft, fluffy, and bursting with juicy strawberries and bright lemon flavor. Finished with a sweet-tart glaze, it's like you're holding a little piece of a spring day right in your hand.
There is just something about fresh strawberry lemonade that tastes like sunshine in a glass. And now you can have it in muffin form! These sunny muffins feel at home on a spring brunch table, tucked into a picnic basket, or savored with coffee on the porch.
For more bright spring treats, try our bakery-style lemon cream cheese muffins, strawberry shortcake muffins, and strawberry shortcake cookies next!
Why You Will Love This Recipe
- Bright, fresh strawberry and lemon flavor (not artificial).
- Soft, tender crumb with tall, bakery-style tops.
- Perfect balance of sweet and tart.
- Simple ingredients you likely already have.
Ingredients and Substitutions
- All-purpose flour + cornstarch. Create structure while keeping the muffins soft and tender. If you don't have cornstarch, replace it with an equal amount of flour. The texture will be slightly less delicate.
- Baking powder, baking soda, salt. Gives lift and balances sweetness.
- Granulated sugar + fresh lemon zest. Sweetens and infuses a bright citrus flavor. You can use bottled lemon juice in a pinch, but fresh zest makes a big difference.
- Unsalted butter + neutral oil. Butter adds flavor while oil keeps the crumb extra moist. You can also use all oil, but you will lose some of the buttery richness.
- Eggs (room temperature). Helps create structure and height.
- Greek yogurt. As moisture and tenderness. Full-fat works best. Sour cream can be substituted.
- Fresh lemon juice. Gives that true lemonade flavor. Fresh is best for brightness.
- Vanilla + almond extract. Adds depth, and the almond extract lightly enhances the strawberries. Almond extract is optional but recommended.
- Fresh strawberries (diced small). Juicy burst of flavor throughout. Frozen can be used, but do not thaw and toss in flour first.
- Flour. For tossing strawberries. Helps prevent strawberries from sinking.
How to Make Strawberry Lemonade Muffins
Step 1. Preheat oven to 425°F and line a muffin tin. Whisk dry ingredients together in a medium mixing bowl, and rub lemon zest into sugar in a separate bowl.
Step 2. Mix sugar with butter, oil, eggs, yogurt, lemon juice, vanilla, and almond extract until smooth.
Step 3. Fold and dry ingredients just until combined. Gently fold in floured strawberries.
Step 4. Fill muffin cups full for 8 bakery-style muffins or ¾ full for 12 standard.
Step 5. Whisk glaze ingredients in a mixing bowl until smooth.
Step 6. Allow muffins to cool, then drizzle glaze over top. Finish with lemon zest if desired.
Variations to Try
- Strawberry Lemon Crumble Muffins. Add a buttery streusel topping.
- Cream Cheese Filled Version. Add a sweet cream cheese center like in my lemon cream cheese muffins.
- Mini Muffins. Reduce break time and make mini bite-sized treats in a mini muffin pan.
- Strawberry Lemon Loaf. Bake in a loaf pan for a sliceable brunch option.
Ashley's Tips for Success
- Dice strawberries small so they bake evenly.
- Toss strawberries lightly in flour before folding in to prevent sinking.
- Do not overmix. A few lumps are perfectly fine.
- Fill muffin cups generously for tall, domed tops. Think full with a slight mound on top. Use two muffin tins and fill every other cup so they do not touch while baking.
- Let muffins cool before glazing so the drizzle sets beautifully.
Storing and Reheating
- Room temperature: Store in an airtight container for up to two days.
- Refrigerator: Store up to four days, though texture is best at room temperature. Reheat for a few seconds in the microwave to restore fluffiness.
- Freezing: Wrap individually and freeze for up to two months. Thaw overnight.
- Reheating: Warm in the microwave for 15 to 20 seconds or in a 300°F oven for 5 to 7 minutes.
FAQs
Yes, but keep them frozen and toss lightly in flour before adding to the batter.
It activates the leavening quickly and creates tall, bakery-style muffin tops.
Yes. Bake the day before and store at room temperature.
No, unless glazed heavily or stored for more than one day.
Table Talk: God Makes All Things New
Spring always comes after a long winter. The trees that once looked lifeless begin to bud, flowers push through the soil, and somehow the whole world blooms again. Every year, it reminds me so much of who God is.
He is kind, gracious, and always working beneath the surface, even when we cannot see it. There have been seasons in my life that felt long and cold, uncertain, and even broken. But I have learned that when we surrender those broken pieces to the Lord, he doesn't waste them.
These strawberry lemonade muffins may just be a simple spring treat, but maybe they can also be a gentle reminder for you that new seasons are coming. Growth is happening, even when you can't see it yet. And God is always working things together for good.
As you bake, may your kitchen be filled with joy, your heart with gratitude, and your home with the sweet reminder that our God is always in the business of making things bloom again. 💛
"Forget the former things;
Isaiah 43:18-19
do not dwell on the past.
19 See, I am doing a new thing!
Now it springs up; do you not perceive it?
I am making a way in the wilderness
and streams in the wasteland.
More Sweet Breakfast Recipes You Will Love!
If you tried this Strawberry Lemonade Muffins recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your comforting creations.
📖 Recipe
Strawberry Lemonade Muffins
Ingredients
For the Muffins
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large lemon
- ½ cup unsalted butter - melted and slightly cooled
- 2 tablespoons neutral oil
- 2 large eggs - room temperature
- ½ cup Greek yogurt - or sour cream
- ⅓ cup fresh lemon juice
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup fresh strawberries - diced small
- 2 tablespoons flour - for tossing strawberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2 teaspoons finely crushed freeze-dried strawberries
- 1 - 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest - optional
Instructions
- Preheat oven to 425°F. Line a muffin tin with liners.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly moist. This step releases the lemon oils and deepens the flavor.
- To the lemon sugar, whisk in the melted butter and oil until combined.
- Add the eggs, Greek yogurt, lemon juice, vanilla extract, and almond extract. Whisk until smooth and fully incorporated.
- Add the dry ingredients to the wet ingredients. Gently fold together with a spatula until just combined. Do not overmix.
- In a small bowl, toss the diced strawberries with 1 tablespoon flour. This helps prevent them from sinking.
- Gently fold the strawberries into the batter.
- For bakery-style muffins: Fill 8 muffin cups completely full, allowing a slight mound on top. For standard muffins: Fill 12 cups about ¾ full.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (do not open the oven door) and continue baking for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- For the glaze, combine powdered sugar and crushed dried strawberries. Add lemon juice, and whisk until smooth.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Notes
- Room Temperature: Store in an airtight container up to 2 days.
- Refrigerator: Up to 4 days, though texture is best at room temp.
- Freezing: Wrap individually and freeze up to 2 months. Thaw overnight.
- Reheating: Warm in microwave 15 to 20 seconds or in a 300°F oven for 5 to 7 minutes.
- Dice strawberries small so they bake evenly.
- Toss strawberries lightly in flour before folding in to prevent sinking.
- Do not overmix. A few lumps are perfectly fine.
- Fill muffin cups generously for tall tops.
- Let muffins cool before glazing so the drizzle sets beautifully.
AB
These muffins are so lemony, and the fresh strawberries are the perfect addition. Thank you.