Remember the other week when I made those crazy good strawberry scones? Well, I managed to find the same brand of strawberries here on the East Coast, and they were just as flavorful.

When my Southern Living magazine arrived this month with an alluring headline on the cover: “Luscious Strawberry Desserts”, I had to flip right to it. From Fresh Strawberry Meringue Cake to Strawberry Curd, I was captivated.

Don’t you just love it when you clock a new recipe and already have all the ingredients? I love that feeling. It’s like instant gratification. That’s what happened with the recipe for Strawberry Lemonade Muffins.


I adapted the Southern Living recipe slightly. Even though I have plenty of sour cream on hand, I wanted to up the “lemonade quotient”. So instead of the sour cream Southern Living called for, I used a pot of Lemon Chobani. If you’ve never had Lemon Chobani, it’s pretty much like lemon meringue pie filling in non-fat, good-for-you form. (a.k.a. Amazing!)

I’m so glad that I did. The lemon Greek yogurt kicks the lemonade overtones into overdrive. They play perfectly against the fresh strawberries, and these muffins are also tender and have a wonderful crumb.

As you know, I normally make my muffins with pancake mix. I’ve never before made them with self rising flour. I’m definitely a fan. These muffins are so perfectly tender, light, and airy.

They’re made using the well method – meaning that you mix the sugar and flour together, then form a well in the middle. To that, you add the wet ingredients, and then mix until just combined.

A dough whisk is ideal for this, as it prevents overmixing, which can result in tough muffins.

Summer is coming, folks. You’re going to know it the minute you bite into a Strawberry Lemonade Muffin. Sunshine in your breakfast, for sure!

[wpurp-searchable-recipe]Strawberry Lemonade Muffins – – – [/wpurp-searchable-recipe]