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Pink Strawberry Lemonade Muffins

By: Sharon Matten January 06, 2022
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!
Prep: 15m Cook: 18m Total: 33m
Rating
0 from 0 votes
Cousines: Vegetarian
Cooking Technique: Baking
Tags: Dessert
Servings: 24

Ingredients

  • 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

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!

Instructions

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.

Tips

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!

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