Pink Lemonade Muffins

Strawberries and lemons are used to make these delicious and fresh muffins. The recipe is super easy and topped with a luscious strawberry cream cheese glaze, these muffins are sure to brighten your day.

Spring time 🌹🌼🌻 I love spring, all the beautiful flowers, gorgeous sunshine and cool yet warm weather that you know just means that summer is on it’s way. Lovely longer days, lot’s of sunshine and berries of course!

Top of strawberry lemonade muffins.

I love fresh berries. Whenever my family and I used to take a trip back to Vienna, during our summer holidays, we spent most of our time outdoors. A couple of blocks outside our house there is a subway station. At this station was a family who used to grow their own berries, everything from raspberries to blueberries, cranberries and blackberries too! They used to come up to the train station every year during the summer days and sell them. Man were they good berries! You could taste how fresh and ripe they were and whenever I see a stand full of berries, this memory of these days always flickers back to my mind.

Warm days also means cold drinks, fresh fruit and lemonade. My favourite was always pink lemonade and I’m super stoked to be able to turn this flavour into a muffin AND make it delicious!

These pink lemonade muffins are just that. Perfectly spiked with lemon and strawberry, you can use any berry here, and the texture is just melt in your mouth delicious. So soft and tender, moist and fluffy too. Definitely one of my favourite muffins πŸ˜„. The recipe is also so easy to make and uses the standard muffin method.

Why you will love these muffins

  • Super easy and failproof. This recipe is your typical add your dry to wet mix recipe. It calls for pantry staple ingredients and is almost impossible to mess up.
  • Soft and fluffy cake. Although the muffins have a tight crumb, they are very tender and moist.
  • Bursting with flavour. I used fresh strawberries in the batter and the glaze. Finely grated lemon zest brightens up the flavour for a delectable bite.
  • Big and bold muffin shapes. There is a difference between cupcakes and muffins and these come with that signature tall and domed muffin top. I like the look of them without cupcake liners but you can most definitely use them if you want.
Strawberry sauce.

Components of these muffins

  • I used lemon zest to flavour these but you can also add some lemon juice too for double lemon-ness.
  • Fresh strawberry puree is used in the batter and glaze. You need to cook down the strawberries to intensify the flavour before using.
  • The muffins are bound together with buttermilk. If you don’t have buttermilk, you can use the homemade substitute instead. Directions are in the recipe card below.
  • Oil is used increase the moisture and although we do have acidic components in this recipe, I love both the flavour and texture of these muffins using only baking powder.
Inside of muffin.

I finished the pink lemonade muffins off with a soft drizzle of strawberry cream cheese glaze. It’s a simple 3 ingredient glaze and really makes the strawberry flavour shine through. Although you can leave these muffins without a frosting, suggest to at least try them once with this glaze. It’s just insanely good.

A lovely blend of summery flavours to welcome the beautiful warm weather and freshen up your days πŸ’›

Other favourite muffin recipes

If you make these or any of my other recipes, pls tag me @dutchbakerblog on Instagram and Facebook.

Pink Lemonade Muffins

5 from 3 votes
Recipe by Linda @thedutchbaker

8 – 12

Large Muffins
Prep time


Cooking time


Total time


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  • 1 1/2 cups (190gms) flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (100gms) sugar

  • Zest of 1 lemons

  • 1/3 cups (80mls) oil

  • 1 large egg

  • 1/4 cup (60mls) strawberry puree*

  • 1/2 cup (125mls) buttermilk**

  • For the glaze
  • 2 tablespoons cream cheese

  • 1/2 – 1 cup (60 – 125gms) icing sugar

  • 2 – 4 tablespoons strawberry puree

  • Pinch of salt

  • Optional: lemon zest


  • Preheat oven to 200C/400F. Grease and flour a muffin tray or line with cupcake cups.
  • In a bowl, whisk together the flour, baking powder and salt. In a separate large bowl, add the sugar and lemon zest and rub together until all the sugar is coated and zest has been well incorporated.
  • Add in the eggs and oil. Mix well. Add in the strawberry puree and whisk until well blended.
  • Add in half of the flour mix then the buttermilk then the rest of the flour mix and whisk only until just combined. Batter will be thick.
  • Divide batter between muffin tray filling each hole all the way to the top. Bake for about 8 minutes then lower heat to 180C/350F and bake for 15 minutes until cooked through. Don’t over bake. Remove muffins from muffin tray onto wire rack and cool slightly before frosting.
  • For the frosting
  • Whisk all the ingredients together until well blended.
  • Add some cream if needed to thin the glaze to reach desired consistency. Pour over muffins and serve.


  • *To make strawberry puree, blitz 3/4 cup chopped strawberries in a food processor or if you don’t have a food processor then mash up some strawberries as best as you can with a fork. Cook over a medium low heat until reduced by half. Cool completely and use as stated in the recipe.
  • ** To make your own buttermilk, measure 1/2 cup (125mls) in a cup. Remove 1 1/2 teaspoons milk and replace with 1 1/2 teaspoons white vinegar. Stand for 5 minutes while you prepare the batter and use as stated in the recipe.

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  1. Oh my yummy-love this!

    1. Thanks Cheryl! πŸ™‚ I loved them! πŸ˜„ thanks for your sweet comment xx

  2. What a great idea! I love them! πŸ™‚

    1. Thank you so much! πŸ™‚ they are delicious!! πŸ˜„πŸ˜„

  3. These look so delicious! <3
    I will have to give this recipe a try!

    1. Thank you so much! πŸ™‚ they are very delicious muffins, I hope you enjoy them 😊 thanks for your sweet comment xx

  4. What a great idea and combination of flavor!

    1. Thank you Diane 😊

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