Best 4 Strawberry Lemonade Muffins Recipes
Indulge in the tantalizing aroma of freshly baked Strawberry Lemonade Muffins, a delightful treat that harmonizes the vibrant flavors of sweet strawberries and refreshing lemonade. These muffins are not just any ordinary muffins; they are a burst of sunshine in every bite. Picture fluffy muffin tops adorned with a glistening strawberry glaze, promising a delightful textural contrast. As you sink your teeth into these muffins, the explosion of juicy strawberry chunks and the zesty tang of lemonade will awaken your taste buds. This recipe provides two delectable variations: classic Strawberry Lemonade Muffins and Strawberry Lemonade Muffins with Streusel Topping. Both versions deliver a symphony of flavors that will transport you to a summer picnic by the lake. Get ready to embark on a delightful baking journey as we unveil the secrets behind these extraordinary muffins.
Let's cook with our recipes!
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
- Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
STRAWBERRY LEMON MUFFINS
Lemon and strawberry come together in these easy and tart muffins.
Provided by MARMARL
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
- In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 28.8 g, Cholesterol 16.3 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 139.1 mg, Sugar 14 g
STRAWBERRY-LEMONADE MUFFINS
I couldn't sleep tonight, so I decided to get up and do a little experimenting in the kitchen. I've been wanting to make muffins, and have yogurt that needs used before it expires, so this is what I came up with. I used frozen strawberries that I partially thawed before chopping. I also didn't measure them, but just used up what I had left in the freezer, and guessed at it being about a cup. The first pan just came out of the oven, and they smell (and taste!) delicious, but when I took a bit of one, I found that the insides were slightly gooey, especially around the pieces of strawberry. I'm thinking they will be better once they've sat overnight, but if anyone makes these and has any ideas on how to remedy this, please let me know. I have a feeling that they may also benefit from an added tablespoon of butter, and more lemon flavor. It's a work in progress, what can I say? ;)
Provided by qotw13
Categories Quick Breads
Time 40m
Yield 16 muffins, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Prepare muffin tin(s) by greasing or using paper liners.
- Mix oats and yogurt, and set aside (this will soften the oats).
- In a large bowl, combine flours, baking soda, baking powder, and sugar.
- In another bowl, slightly beat the egg, and mix in the honey, applesauce, lemon juice, and extracts. When combined, add in the yogurt/oat mixture.
- Add wet ingredients to dry, stirring just until moistened.
- Gently fold in strawberries.
- Fill muffin cups with batter. Bake 20-25 minutes, or until toothpick inserted comes out clean. Let cool a few minutes before removing to wire rack to completely cool.
Nutrition Facts : Calories 192.8, Fat 1.7, SaturatedFat 0.6, Cholesterol 28.1, Sodium 276.9, Carbohydrate 39.4, Fiber 2.7, Sugar 11.8, Protein 5.9
Tips:
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- If you don't have fresh strawberries, you can use thawed frozen strawberries. Be sure to drain them well before adding them to the batter.
- To make the muffins extra moist, add 1/2 cup of sour cream or plain yogurt to the batter.
- For a crispy muffin top, sprinkle the tops of the muffins with turbinado sugar before baking.
- If you want to make strawberry lemonade muffins ahead of time, bake them according to the recipe and then freeze them for up to 2 months. When you're ready to serve, thaw the muffins at room temperature for 1 hour.
Conclusion:
Strawberry lemonade muffins are a delicious and refreshing treat that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a sweet and tangy muffin, give this recipe a try.
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