It all started with National Pink Day
It all started with National Pink Day.
It’s totally ridiculous. Did you know that there is a calendar that has all the “special” days that are officially celebrated as “National” Days? Such as…
National Pink Day.
I racked my brain trying to think of something pink that I could put a recipe together for.
Now keep in mind I don’t always come up with recipes for every “National” day…however…
National Pink Day?
How could I pass it up???
Pink Strawberry fields forever
I thought about pink foods. Unless you want to add food coloring there aren’t a lot. Feel free to add suggestions in the comments.
What did come to mind was strawberries. When blended strawberries are kind of pink.
Then I remembered…
Pink Strawberry Lemonade Drink packets. My favorite!
I had just bought some and Dear Husband of course commented that we seemed to be stockpiling the Pink Strawberry Lemonade packets. It seems to only be my favorite.
What to make with Pink Strawberry Lemonade
I’m hearing the Jeopardy music going in my head.
The answer is…
I had to come up with something! Well…everyone particularly likes fresh, juicy, ripe, seasonal, strawberries.
What if I put the Pink Strawberry Lemonade with real strawberries. That’s a BIG strawberry flavor.
What could possibly stand up to all that lip-smacking, zesty flavor?
The muffin to end all muffins
It’s a tall order to expect a muffin to take on all the amazing attributes of fresh, seasonal summer strawberries.
There had to be a lot of strawberries – that’s the point isn’t it, but also not so many that the muffins got too smushy.
You know exactly what I’m talking about.
You make a gorgeous, fruit packed muffin and it ends up like a fruit-on-the-bottom yogurt.
Delicious, but not the point.
One trick is to toss the freshly diced strawberries in a little flour to keep them from sinking to the bottom of the muffin.
This little trick, and placing a slice of strawberry on top makes these the Muffins to End All Muffins.
They’re so pretty
That was my first thought when they came out of the oven.
Light pink with a beautiful red strawberry slice on top. A little powdered sugar to dress them up and they were ready to be…
It’s a shame that I don’t post pictures of my family here because I got some great shots of them devouring it. It’s pretty awesome.
The recipe for Pink Strawberry Lemonade Muffins
Time to get to the real reason we’re all here!Print
Pink Strawberry Lemonade Muffins
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian
- Diet: Kosher
Pink Strawberry Lemonade Muffins in honor of National Pink Day! Pink and zesty from those pink lemonade drink packets, with fresh strawberries bursting in and outside. Super simple to make, and super moist inside!
- 1 stick plant based margarine
- 2 large eggs
- 1/2 cup granulated sugar
- 6 sugar free strawberry lemonade drink mix packets
- 1 tablespoon baking powder
- 3 cups all-purpose flour (I used gluten free) plus 2 tablespoons (for dusting the diced strawberries)
- 1 teaspoon baking soda
- 2 cups almond milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, reserve 6 – dice the rest
- powdered sugar, to finish (optional)
- UPDATED 6.25.21
Preheat oven to 350 degrees F, or 325 degrees F convection.
Line muffin tins with muffin liners. Set aside.
In a large mixing bowl, beat together the margarine, eggs, sugar and drink mix. Slowly blend in the 3 cups flour, baking powder and baking soda.
While the mixer is running at the lowest speed, add the milk a little at a time, then the vanilla until smooth.
Toss the diced strawberries with the 2 tablespoons flour until completely coated. Carefully stir into the batter.
Using a large scoop, scoop the batter into the muffin cups.
Slice the 6 reserved strawberries and place a strawberry on top of each muffin.
Bake for 18 minutes. Sprinkle with powdered sugar to finish.
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You can use even more strawberry lemonade drink packets to give the muffins an additional zesty flavor punch.
Any dairy or vegan/plant based margarine would work in this recipe. This time I used Fleischmann’s unsalted.
You can use any dairy or vegan/plant based milk. I used almond milk.
I used gluten-free flour in this recipe.
Here’s a secret ingredient professional bakers use. It’s called “Sweet White Snow” and it’s basically a powdered sugar that doesn’t melt into your desserts. Normally, when you sprinkle powdered sugar on your cake or pastry, after a while it gets absorbed into the confection and you need to sprinkle more powdered sugar on it. This creates the problem of the original pastry being different from it’s intended result – too sweet, maybe even a little gummy! The variety of this non-melting powdered sugar that I sent a link to below is one that will not melt when you sprinkle it on your Pink Strawberry Lemonaid Muffins. Hooray!
- Serving Size: 1 muffin
- Calories: 94
- Sugar: 5.2 g
- Sodium: 75.7 mg
- Fat: 1 g
- Carbohydrates: 18.7 g
- Protein: 2.5 g
- Cholesterol: 15.5 mg
Keywords: Strawberry, Muffin, National Pink Day, Lemonade, Gluten Free, Vegetarian
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