Fresh Strawberry Lemonade Muffins

Strawberry Lemonade Muffins

Making strawberry lemonade in a muffin form, gives you a tangy lemon taste with the sweet strawberry taste.  It is a definite delicious tasting muffin. Fresh strawberries work best, because they are a little firmer when you are baking.  You -can- use frozen strawberries in your recipe. Make sure you put them in frozen so they don’t get all mushy until you bake them. The strawberry lemonade muffins give a refreshing taste to enjoy all year.

Serve as a snack, bringing a dish to pass, party treats or family gatherings. Whatever event you have, these would be a welcome addition. And of course lemonade to go with it.

Note:  these should be served within a few days after making as they can get soggy. Freeze if you want to enjoy once in a while.

What Ingredients Are Used?

• flour
• baking powder
• egg
• granulated white sugar
• lemon juice
• softened butter
• sour cream or vanilla yogurt
• strawberries

Instructions:

Preheat the oven to 350 degrees
Spray the muffin tin or use cupcake papers (much easier clean up to use cupcake papers).
In a small bowl, add the flour, baking powder and strawberries and mix and set aside.
In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow.
Add the sugar into the egg and mix.
Mix in the lemon juice.
Add the soft butter and sugar.
Add the sour cream and mix well.
Pour the dry ingredients into the wet gradually and stir until incorporated.
Fill the muffin tins to the top of the liners or top of the muffin tin.
Bake for 30 minutes or until golden brown and the toothpick comes out clean.

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Easy Strawberry Lemonade Muffins Recipe

Strawberry lemonade muffins are soft, bakery-style muffins bursting with sweet strawberries and bright lemon flavor in every bite. They’re light, fresh, and perfect for spring mornings, brunch, or an afternoon treat.

Course: Baking, Snack

Cuisine: American

Author: Regina Sober

Equipment

• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Spatula
• Cutting board
• Knife
• Muffin Pan
• Muffin liners
• Silicone cupcake holders
• Hand Mixer

Ingredients

• 2 cups flour
• 1 Tablespoon baking powder
• 1 egg
• 1 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup butter
• 1 cup sour cream or vanilla yogurt
• 2 cups chopped strawberries

Instructions

• Preheat the oven to 350℉.
• Spray the muffin tin or use cupcake papers (much easier clean up to use cupcake papers).
• In a small bowl, add the flour, baking powder and strawberries and mix and set aside.
• In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow.
• Add the sugar into the egg and mix.
• Mix in the lemon juice.
• Add the soft butter and sugar.
• Add the sour cream and mix well.
• Pour the dry ingredients into the wet gradually and stir until incorporated and stop. Do not over mix.
• Fill the muffin tins to the top of the liners or top of the muffin tin.
• Bake for 30 minutes or until golden brown and the toothpick comes out clean.

Notes

For larger muffins, fill every other muffin tray hole, so muffins can bake without running into each other.