These strawberry lemonade muffins are so light and tender, and so flavorful too! They’re bursting with juicy strawberries, and perfect for breakfast or brunch!
I heart muffins. So, so much! I kind of think that I expect too much from them, though… they have to have just the right texture, light and tender, but not too crumbly. I love it when they’re bursting with fresh fruit, and I’m always up for interesting flavor combinations. These strawberry lemonade muffins fulfill all of my requirements, and so much more! They are amazingly delicious, and have the perfect light texture. I made these as an after-school snack for the kiddos last week, and they basically just evaporated. They were so good that no one could get enough!
I’m glad that spring is now upon us, and the strawberries are inexpensive and plentiful! I may have audibly squealed with delight when I found strawberries for $2.50/pound at Costco. They are definitely my favorite part of the warmer months, and we go through them like candy at our house. These strawberry lemonade muffins are definitely going to be on the menu all summer long!
Strawberry Lemonade MuffinsPrint Recipe
- 3/4 cup sugar
- zest of one lemon
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 1 egg
- 1/3 cup milk
- 1/2 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 1/2 cups chopped fresh strawberries
- Preheat the oven to 400. Line a 12 cup muffin tin with paper liners or spray with cooking spray. In a large bowl, rub the lemon zest into the sugar until the mixture is fragrant. Add the flour, baking powder, and salt, and mix to combine. In a small bowl or measuring cup, whisk together the oil, egg, milk, vanilla, and lemon extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh strawberries. Scoop into the prepared muffin tin, filling 3/4 full. Bake 15-20 minutes, or until golden brown.