Strawberry Lemonade Muffins
These Strawberry Lemonade Muffins are soft, fluffy, and bursting with juicy strawberries and bright lemon flavor, finished with a sparkling sugar top or a sweet-tart glaze. They feel right at home on a spring brunch table, tucked into picnic baskets, or enjoyed with coffee on the porch.
Servings: 12 Muffins
Calories: 230kcal
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.
Nutrition
Serving: 1Muffin | Calories: 230kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 160mg | Fiber: 1g | Sugar: 16g