*This post has been sponsored by Nielsen-Massey Flavors.
All views and opinions shared are my own.*
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All views and opinions shared are my own.*
No matter what it looks like outside, these Strawberry Lemonade Muffins will bring some sunshine to your day. They're light, fluffy and full of flavor.
I don't know if it is because Easter is a week away, or if it is because we've been having spring weather (up til today where we've had over a foot of snow fall!), but I have been craving lemon lately. Something about lemon just brightens your day and your taste-buds! So, when I received a bottle of Nielsen-Massey's Lemon Extract I knew I wanted to make something to brighten the start of my family's day, and I decided these Strawberry Lemonade Muffins would be perfect for breakfast or brunch.
The muffins are light and fully and have everything I'm looking for from strawberry lemonade - the natural sweetness from the strawberries and the zest from the lemon. This was my first time using lemon extract and I found it very easy and convenient.
When using Nielsen-Massey's Pure Lemon Extract in a recipe:
This will be a great pantry staple to keep on hand in my kitchen to be able to add a splash of citrus to both sweet and savory recipes.
When using Nielsen-Massey's Pure Lemon Extract in a recipe:
- 1/2 tsp of Lemon Extract equals 1 Tbsp of Fresh Lemon Juice
- 1 tsp of Lemon Extract equals 1 tsp of Lemon Zest
This will be a great pantry staple to keep on hand in my kitchen to be able to add a splash of citrus to both sweet and savory recipes.
Strawberry Lemonade Muffins
3/4 cup Butter, softened
1 1/2 cups Sugar
3 Eggs
3 cups Flour
1 Tbsp Baking Powder
1/2 tsp Salt
1 cup Milk
1 1/2 cups Strawberries, chopped
Beat together the butter and sugar on medium speed using your stand or hand mixer until fully incorporated and fluffy. Mix in the lemon extract. Add the eggs and beat until combined.
Whisk together flour, baking powder and salt. Alternating with the milk, add the dry ingredients and milk to the batter, until just incorporated. Stir in strawberries.
Bake muffins at 350° F for 14 minutes. Let muffins cool in pan for a couple minutes before moving them to a wire rack to finish cooling. Makes 2 dozen muffins.
So now it is your turn to make a batch! What's your favorite spring flavor? Be sure to register for my Nielsen-Massey Pure Lemon Extract giveaway and as always, Comments for a Cause!
Also, if you're craving lemons as much as I am, here are a few other great recipes to check out:
