Strawberry Lemonade Muffins
Summer is here, well not officially on the calendar, but the weather is saying otherwise. That means strawberries are in peak season and calling out to be paired with something lemon. These Strawberry Lemonade Muffins highlight one of summers best fruits and perfect for breakfast or any occasion.
Strawberry-Fresh from the fields
First up, delicious strawberries straight from the fields. Hands down there is nothing like them. One of the things about living out of the city now is having access to fresh fruits and vegetables from local farmers. Where I live, strawberries are on overload at the local farmers markets and roadside stands.
Coffee to Strawberries
Happen to stop in my favorite coffee shop and found this cute strawberry stand in the parking lot. What a gem! Strawberries galore! Having two sizes in which to choose, I went for the smaller one.
Sweet and juicy, wow the flavor is just amazing, I could sit there literally and eat half of the pint! I have never had such amazing strawberries and definitely never found them this good in local grocery stores.
Strawberry jam is used both for the topping and the filling in this easy and quick strawberry muffin recipe. They get spooned over the top before baking and every bite leads to a delicious strawberry experience!
Two Strawberry Recipe Favorites
One thing I make every summer for my husband with fresh strawberries are:
He loves them both and request them yearly. Actually, as a plus I was able to share these strawberry delights with my kids when they visited the last few weeks! Got lots of thumbs up!
Add Some Lemonade
Growing up as a softball player, during games some parents brought fresh squeezed lemonade. Wow, I remember just how good and refreshing that was after playing in the hot GA sun!
These Strawberry Lemonade Muffins take me back to those days. Fresh lemon juice is used in the recipe along with its zest to brighten the flavor and take these to a new level.
Favorite Family Muffins
These muffins are my daughter’s absolute favorite. She is all grown now but when she comes to visit, she always loves when I make these for her. Also, brings back memories of when she was still living at home. I smile thinking how we used to scarf these down and even wrap them individually and freeze them to enjoy in days and weeks to come.
The recipe is super simple and comes together in one bowl. This method is referred to the “Muffin Method.” Self-rising flour is used which makes the recipe come together in no time.
Don’t have Self-Rising Flour? No problem, you can make your own by a simple recipe.
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Makes 1 cup. Mix together and store in an airtight container or use immediately.
Southern Living is where I found this recipe years ago. I’m so glad I did because it truly is a family favorite that will be loved and enjoyed, I know for many generations.
Additionally, I’ve been getting this magazine for 25 years and absolutely love it, especially all the great recipes to try. So much so, I submitted a recipe that ended up getting published many years later. Check it out here!
Enjoy these amazing Strawberry Lemonade Muffins and hope they become your family favorite too!Print
Strawberry Lemonade Muffins
Moist lemon-flavored muffin filled and topped with strawberry jam for a great summertime breakfast treat.
- Prep Time: 15 min
- Cook Time: 18 minutes
- Total Time: 20 minutes
- Yield: 12–15 1x
- Category: Breads
- Method: Muffin
- Cuisine: American
2 1/2 cups self-rising flour
1 c sugar
1 T lemon zest
1 stick (4oz) unsalted butter-melted and cooled
8 ounces of sour cream
1/4 c lemon juice (fresh is best)
Line 12 cup muffin pan with cupcake liners.
Preheat oven to 400 degrees.
Combine in a small bowl the flour and sugar and whisk well.
Combine in another bowl the butter, sour cream, lemon juice, zest, and eggs, whisk to combine.
Add the wet ingredients to the dry ingredients and mix well with a spatula till thoroughly combined, but careful not to overmix.
Scoop the mixture with a large cupcake scoop to fill each cup 3/4 full.
Make indentation in each muffin with a back of the spoon or a butter knife to create a well to place the jam.
Spoon about 1 tsp of jam into each cavity, careful to keep in the center and not spread to the sides.
Bake 15-18 minutes till toothpick inserted is clean.
Adapted from Southern Living Magazine
You can use any strawberry jam. I used homemade.
Keywords: muffins, strawberry