STRAWBERRY LEMONADE MUFFINS – Bright strawberry lemonade muffins with fresh lemon juice, fluffy texture, and a sweet citrus glaze—perfect for spring and summer baking!
If you love the sweet and tangy flavor combination of strawberry lemonade, these muffins are going to be a new favorite. They’re soft, fluffy, bursting with bright lemon flavor, and topped with a sweet strawberry-lemon glaze that makes them feel extra special. Perfect for spring brunches, summer gatherings, or an afternoon treat!
Ingredients
- All-purpose flour
- Freeze-dried strawberries
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Strawberry emulsion
- Fresh lemon juice and zest
- Powdered sugar
- 1 tablespoon whole milk
Supplies you’ll need
Essential
- Muffin tins and liners or nonstick spray
- Measuring cups and spoons
- Mixing bowl: small, medium, and large
- Stand mixer with paddle attachment
- Hand mixer
- Rubber spatula
- Whisk
- Cooling rack
- Toothpicks (for testing doneness)
Optional but handy
- Cookie scoop or ice cream scoop for evenly portioning batter
- Microplane zester for finely zesting lemons
- Piping bag or spoon for neater glaze drizzling
- Sifter for smoother powdered sugar glaze
- Citrus juicer for easier lemon juicing
What to serve with Strawberry Lemonade Muffins
Fresh fruit: Serve them with a fruit salad made with strawberries, blueberries, raspberries, and melon for a refreshing brunch spread.
Eggs: For a cozy breakfast or brunch, pair the muffins with fluffy scrambled eggs, a vegetable omelet, or a breakfast casserole. The savory flavors balance the sweet citrus notes beautifully.
Yogurt Parfaits: These muffins also go wonderfully with creamy yogurt parfaits layered with granola and fresh berries. The tangy yogurt complements the lemon flavor perfectly.
Crispy bacon or breakfast sausage: Perfect for a sweet-and-salty combination that everyone loves.
Tips and Tricks
Use room temperature ingredients: Room temperature butter and eggs mix more evenly into the batter, which helps create a softer, fluffier muffin texture. This small step really makes a difference in baked goods like these.
Don’t overmix the batter: Once the flour mixture is added, mix only until everything is combined. Overmixing can make muffins dense instead of light and tender.
Fold the egg whites gently: The whipped egg whites are what give these muffins their airy texture. Use a rubber spatula and fold slowly to avoid deflating all that volume you worked to create.
Fresh lemon juice is worth it: Bottled lemon juice just doesn’t give the same bright, fresh flavor. Fresh lemons add a vibrant citrus taste that pairs perfectly with the strawberry flavor.
Adjust the glaze consistency as needed: If your glaze feels too thin, whisk in a little more powdered sugar. Too thick? Add a tiny splash of milk or lemon juice. I like the glaze thick enough to drizzle slowly over the tops without running completely off the muffins.
These Strawberry Lemonade Muffins are such a fun and fresh treat for spring and summer, and I hope you love them as much as we do! If you make this recipe, I’d love to hear what you think—leave a comment below or share your muffins on social media and tag me so I can see your delicious creations!
More recipes you’ll love
Glazed Coconut Pound Cake: This rich and buttery coconut pound cake is full of sweet coconut flavor and topped with a simple glaze that makes every slice irresistible.
Blueberry Cream Cheese Muffins: These soft blueberry cream cheese muffins are bursting with juicy blueberries and feature a creamy cheesecake-style filling in every bite.
Orange Cranberry Scones: These tender orange cranberry scones are packed with bright citrus flavor, tart cranberries, and finished with a sweet glaze for the perfect bakery-style treat.
Strawberry Lemonade Muffins
STRAWBERRY LEMONADE MUFFINS - Bright strawberry lemonade muffins with fresh lemon juice, fluffy texture, and a sweet citrus glaze—perfect for spring and summer baking!
Ingredients
Muffins
- 2 cups minus 1 tablespoon all-purpose flour
- 1/4 cup ground freeze-dried strawberries, about 1 ounce
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs, separated
- 1 teaspoon strawberry emulsion
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1/4 teaspoon ground freeze-dried strawberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole milk
Instructions
- Prepare the pan: Preheat the oven to 350°F. Line muffin tins with 16 paper liners or lightly grease the cups.
- Mix the dry ingredients: In a small bowl, whisk together the flour, ground freeze-dried strawberries, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter until smooth and loosened. Add in the granulated sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Incorporate the yolks: Add the egg yolks and strawberry emulsion, mixing until fully combined.
- Add the flour and lemon juice: Add the flour mixture and lemon juice in alternating additions: 1/3 of the flour mixture, 1/2 of the lemon juice, another 1/3 of the flour mixture, the remaining lemon juice, then the remaining flour mixture. Mix just until combined, being careful not to overmix. Stir in the lemon zest.
- Whip and add the egg whites: In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Gently fold the whipped egg whites into the batter until no large streaks remain.
- Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, lemon zest, ground freeze-dried strawberries, lemon juice, and milk until smooth. Add additional powdered sugar if needed to reach your desired consistency.
- Finish and serve: Drizzle the glaze over the cooled muffins and allow it to set before serving.
Notes
You can substitute the strawberry emulsion by increasing the ground freeze-dried strawberries to 1/2 cup total and decreasing the flour by an additional 1 tablespoon.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 50mgSodium: 104mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 4g
Nutritional information is provided as a courtesy and is only an estimate.
Follow me for more recipes:
More Breakfast Recipes
Orange Cranberry Scones
Orange and cranberry combine beautifully in these soft and flavorful scones. They're perfect for a quick and delicious breakfast treat.
Buttermilk Biscuits
These biscuits are soft, buttery perfection. You won't believe how quick and easy they are to make.
Tomato and Bacon Quiche Florentine
A pastry tart filled with a savory custard, fresh tomatoes, crispy bacon and spinach. This simple and delicious quiche will make you feel like you're eating at your favorite small town cafe.
Double Chocolate Belgian Waffles
These simple, yet decadent chocolate waffles are topped with fresh whipped cream and berries. They're soft, delicious and sure to brighten your morning.
Ham & Cheese Egg Cups
Muffin-sized egg cups filled with ham, cheese and veggies. These delicious creations are perfect for a high protein, on-the-go breakfast.
Sweet Almond Scones
Soft and fluffy scones filled with bits of sweet almond paste and icing drizzled over top. They are the perfect breakfast treat!
Blueberry Cream Cheese Muffins
Delectable muffins baked with fresh blueberries and a sweet cream cheese filling. They're quick, simple and perfect for breakfast or brunch.
Recipe source: adapted from The Magnolia Bakery Handbook
Leave a Reply