Do you love all the fresh flavors that come with the summer months? I know I do! Two of my favorites, fresh strawberries and homemade lemonade, make me think of fun and sun, no matter the season. After trying a wonderful recipe for homemade lemon baked donuts this week, I decided to make my own Fresh Strawberry Lemonade Muffins. These muffins are moist, full of tart lemon flavor, with bits of fresh strawberries folded into the batter. To make my Fresh Strawberry Lemonade Muffins extra special, they have a yummy vanilla and lemon sugar topping.
Fresh Strawberry Lemonade Muffins Recipe…
I knew when I started making this recipe that I needed BIG lemon flavor. The lemon rind holds the lemon flavor oils, so it had to be added to the recipe. 🙂 I also used the juice from the lemon, not just to add flavor to the batter but to make my own “buttermilk.” Nothing went to waste on that lemon, I tell you what! (HINT: to make it easier to juice the lemon by hand, roll the fruit on your countertop to “bruise” it a little before cutting the lemon in half. Then you can squeeze with your hands and get enough juice for the recipe.)
My favorite part of this recipe is that the muffin is practically bursting with lemon flavor. It isn’t overpowering, but it is definitely present. The sweetness of the fresh strawberries provides a nice surprise. And, yes, I know the topping is sugary. But it reminds me of the best lemon shake-ups at the State Fair! I think it’s the perfect addition to the tops of these Fresh Strawberry Lemonade Muffins!
I hope you’ll give these Fresh Strawberry Lemonade Muffins a try. We think they are pretty darn amazing! 🙂 If you are looking for a couple of tools to make this recipe easier, I would recommend a cookie scoop and mini food processor. I personally own both of these and use them in my kitchen A LOT!
Fresh Strawberry Lemonade Muffins
Notes
Be sure to fold strawberries gently into batter so they remain intact and don't "bleed."
2 cups of cake flour can be substituted for the flour and cornstarch in this recipe.
Please note the recipe is baked at TWO different temperatures.
Ingredients
- 3 T., plus 1 t. lemon juice (freshly squeeze, please), divided
- 5 t. lemon zest, divided
- 3/4 c. milk
- 1 3/4 c. all purpose flour
- 1/4 c. corn starch
- 1 c. sugar, divided
- 2 t. baking powder
- 1 t. salt
- 6 T. melted butter, divided (2 T. for batter and 4 T. for topping)
- 2 eggs
- 1 1/2 t. vanilla extract, divided
- 1 c. sliced strawberries
Instructions
- Preheat oven to 425° F. Line muffin pan with 12 paper liners or spray with cooking spray.
- Zest lemon and juice. (One large lemon should provide all zest and juice needed for this recipe)
- In a two cup liquid measuring cup, add 1 T. lemon juice. Add milk to 3/4 c. line. Let sit for five minutes until liquid becomes thickened.
- In a large mixing bowl, combine 1 3/4 c. flour, 1/4 c. corn starch, 2/3 c. sugar, 2 t. baking powder, and 1 t. salt. Whisk until completely combined.
- To milk mixture add 2 eggs, 2 T. melted butter, 1 t. vanilla extract, 2 T. lemon juice, 2 t. lemon zest. Beat well until completely incorporated.
- Pour liquid into flour mixture. Fold together until just mixed--do not over mix!
- Fold in strawberries.
- Divide dough between 12 paper-lined muffin cups.
- Bake for 5 minutes at 425° F. Without opening the oven door, lower the temperature to 375° F and continue to bake for 10-12 minutes, or until muffins test done. Remove from oven and cool for five minutes before taking muffins out of the pan to coat with topping.
Topping
- While muffins bake, combine 1/3 c. sugar, 3 t. lemon zest, 1 t. lemon juice, and 1/2 t. vanilla in a mini food processor until combined. (You can mix this together by hand, too.)
- Melt 4 T. butter.
- Brush tops of cooled muffins with butter and sprinkle sugar mixer on muffin tops, pressing topping onto muffins, if necessary.
- Muffins may be stored in a tightly covered container for a few days. Refrigeration will help with longer storage.
Muffins are some of my favorite foods to make for my family! They are like little cakes…though seem so much more healthy because they are called “muffins,” not “cake”! 🙂 I love the individual portions, too. If you enjoy making muffins as much as I do, you might want to try my Bakery Style Double Chocolate Muffins, Fresh Rhubarb Crisp Muffins, or my Banana Toffee Muffins. I hope you enjoy them as much as we do!
Blessings to you as the summer season approaches! I pray you find time to spend with your family. And, maybe you can make and share a Fresh Strawberry Lemonade Muffin or two!
