Strawberry Lemonade Muffins

Strawberry Lemonade Muffins // @speckledpalate for @mycookingspot

It’s officially the springtime!

The spring always makes me think of strawberries, even though I could happily enjoy strawberries year-round. (And I kind of did during the final portion of pregnancy… they were just SO good with everything!)

You know what else I think about during the springtime?


Strawberry Lemonade Muffins // @speckledpalate for @mycookingspot

Let’s put those strawberries and lemonade together… in muffin form!

This recipe is adapted from the folks at Southern Living, and it’s kind of brilliant. The muffins are light and delicious and almost taste like biscuits.

They call for a lot of strawberries and lemon goodness. And they taste like BOTH, which is a win in my book!

They’re not too sweet. They’re not too tart. They’re just right… and I could’ve probably eaten the 12 muffin entire pan if given enough time.

Strawberry Lemonade Muffins // @speckledpalate for @mycookingspot

Intrigued by these spring-inspired muffins?

Here’s how you can make your own:

Strawberry Lemonade Muffins


  • 1 1/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup Greek yogurt
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 egg
  • 1 cup strawberries, chopped
  • Turbinado sugar for sprinkling on top of muffins


  1. Preheat oven to 400°F. Prepare your muffin tin: Line the cups with muffin cups, then spray with cooking spray, or simply spray the tin with cooking spray. Set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of the mixture.
  3. In a smaller bowl, stir together the Greek yogurt, melted coconut oil and unsalted butter, milk, lemon zest, lemon juice and the egg. Whisk until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring until just combined.
  5. Gently fold the strawberries into the batter.
  6. Dollop the batter into the prepared muffin tin cups, filling until three-fourths of the way full. Sprinkle the tops with turbinado sugar.
  7. Bake at 400° for 25-35 minutes or until golden brown and an inserted toothpick in the center comes out clean.
  8. Cool in pans on a wire rack for a few minutes, then remove from muffin tin and set on top of the wire rack, and cool 10 minutes.
  9. Enjoy warm or store in a cool place for a few days.
Strawberry Lemonade Muffins // @speckledpalate for @mycookingspot

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Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food... and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.

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