Strawberry Soda Pop Muffins

Title Pic

Title Pic

 All right, let me start out by saying these little delights can easily be made into strawberry cupcakes or strawberry muffins.

So we’ve all heard of Hungry Girl, right? With all of her tricks and tips for baking and cooking with substitutions for just about everything that has fat and/or calories.

Well the other day I was in Barnes & Noble and I was checking out her cookbook. There are lots of neat recipes in there, and I love the pink!

Anyway, I didn’t write down any recipes, Really I was looking more at her approach, you know her concepts and theories. And, of course the wheels in my mind started spinning.

I am well aware that just about everyone that bakes or cooks has done different soda pop combinations, but I wanted a little more hands on experience. Until now, I have experimented with soda a little, but not that much. Now I have my personal favorites, and I plan on sharing them all with you. I hope you like them.

This time around I went with what I call Strawberry Soda Muffins. Why muffins and not cupcakes you ask? Just a personal choice I made after I glazed them, plus I always love a scrumptious vanilla glaze.

Just try them and let me know what you think. :)

So here we go…


Fresh from the oven..the smell of yummy strawberry floating through the house. I started with a strawberry cake mix and added strawberry soda.

That’s it, no eggs, no oil, nothing else. It works best if the strawberry soda is room temp. when you add it to the cake mix.

You can find small bottles of strawberry soda at Target. It seems to be kind of a hit and miss thing. Sometimes they have it, sometimes they don’t.

Six muffins cooling

 Strawberry delights cooling and waiting to be glazed. Real strawberries could easily be added for you strawberry lover’s out there.

The only reason I didn’t add any real strawberries, is because here at the Haus of Mega, my peeps have serious issues with pieces of real strawberry, and pieces of real raspberry in anything baked!

They claim it’s a texture thing…


My Strawberry Soda Pop Muffins have now been glazed with a nice scrumptious vanilla glaze. You can always add more vanilla to the glaze if you want to. That’s up to you.


Strawberry Soda Pop Muffins – ready to be served!

Strawberry Soda Pop Muffins


1 box (15.25 ounce) Strawberry moist-style cake mix

1 bottle (12 ounce) Strawberry Soda


3/4 cup powdered sugar

1 1/2 tablespoons milk for glaze (or Sweet Cream Natural Bliss Creamer)

* I used Coffee Mate Sweet Cream Natural Bliss coffee creamer, I keep this in the fridge because I use it all the time. The taste is wonderful! Regular milk will work just fine.

vanilla extract, optional – add 1/2 tsp. at a time


1. Preheat oven to 350 degrees. Line muffin pans with cupcake liners, or spray muffin pans with nonstick spray.

2. Combine cake mix with soda in a large bowl using a whisk. You don’t need a mixer for these. Whisk the two together thoroughly.

3. Transfer batter to muffin pans filling muffin cups about two thirds full. Bake in the oven until a knife inserted into the center comes out clean. Check back of cake mix box for exact baking time.

4. For glaze, in small bowl, stir together powdered sugar, milk (or creamer), and vanilla extract, 1/2 teaspoon at a time, until a glaze consistency. Drizzle glaze over muffins. Allow to dry completely.




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Lost Recipe! Orange-Lemon Yogurt Muffins

Orange-Lemon Yogurt Muffins

So for the last few weeks I have been checking the fruit breads and muffins at my local grocery store. I was just hoping for something fun and different. Of course I didn’t see anything new, so I decided I just had create my own “something different” at home.

The citrus taste in these muffins is so refreshing! I must say, I’m quite happy with the way these turned out. Although the taste and texture are wonderful, they could be a little prettier, or gussied up (as my husband says). So next version that’s exactly what I will do.

My boys loved these muffins which is always a plus! :)



Fresh, warm, yummy muffins when they first come out of the oven. I don’t usually like to make the Mega size muffins, BUT they were a special request from one of my Taste Testers!


The muffins are done cooling and I have just added the icing. I love this icing because it is so fresh tasting with the hand squeezed orange juice.

My boys love it when I let the icing run down the sides like that. :) They only take about 15-20 minutes to dry.

The top looks a little wet yet, but it’s not. It’s just the lighting. You are now set for your cup of coffee or glass of ice cold milk.

Whether you enjoy the muffins in the morning, or any other time, they will naturally brighten your day!

Orange-Lemon Yogurt Muffins

Okay I must admit, rarely do I use a recipe when baking or cooking. Yes, I’m one of those people. Usually I find a recipe I mostly like, make it a little differently, then just make changes here and there depending on what I want that day. That’s what cooks/bakers do, right? I’m embarrassed to admit, I just made these yesterday, but I can’t remember exactly how I made these muffins. I just went with the flow. It’s okay, laugh if you want to! :)


your favorite lemon muffin recipe

1 container (5.3 ounces) Yoplait Greek, tropical fruit pineapple, mango and passion fruit juice

fresh squeezed orange juice



1 cup confectioners’ sugar

1-2 Tablespoons fresh squeezed orange juice



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Blueberry Muffin Squares

BB Squares Ingrds.

 Blueberry Muffin Squares


When my first son was in preschool they had the most delicious looking muffins pretty often with their breakfast. Every time, and I do mean every time, the kids saw the square objects called “muffins” they got excited! So I started thinking…

Hmmm, there’s great recipe potential here! Then my son went to his primary school and they made muffins the exact same way! Baked in sheet pans, and cut into squares.

From an efficiency stand point it makes perfect sense. Anyhoo, my mind was stuck on the recipe part of it.

So, after experimenting with different flavors, ingredients, and quantities, I now have what I think are pretty darn good muffin squares.

After playing around a lot, I have developed many combinations my kids like a lot. I save my my from-scratch versions for when I have more time, weekends and such.

 I hope you check back often see my different versions of muffins, banana breads, and of course yogurt loaves. :)

Ready to get started?

BB Squares Ingrds.

Here you have your basic muffin ingredients. You don’t have to use Lowfat Buttermilk, I just really like the way it tastes. There are comments below regarding each of the ingrdients.


The creamy yogurt in these makes such a difference. :)

Blueberry Muffin Squares 


2 – 7 oz. packages Blueberry Muffin mix – I used one pack of Pillsbury and one pack of a local store brand. Use any brand you prefer.

1 cup Lowfat Buttermilk & 2 Tablespoons – I used Buttermilk because I love the taste of Buttermilk, but any lowfat milk will do.

1 – 6 oz. cup, Lemon Yogurt, any brand – I used Yoplait because that’s what I usually have in my fridge. The lemon and blueberry together are very good.

* Note: The yogurt gives you a nice soft texture that’s just a little heavier, added moisture, and a hint of lemon flavor that’s very pleasant. I love Greek Yogurt, but I don’t recommend using it here.


1. Preheat oven to 400 degrees F. Generously spray a 8″ X 8″ square pan with nonstick cooking spray, set aside.

2. Mix together 2 packs of blueberry muffin mix and 1 cup buttermilk, or any other milk you prefer. Stir just until ingrdients are combined.

3. Add the yogurt to the muffin mix. Gently fold in to mixture until combined. Pour into greased pan. Bake at 400 degrees F. for approximately 18-20 minutes, or until done. Prepare glaze while pan cools for just a few minutes.

Fresh Lemon Glaze

1/2 cup confectioner’s sugar

2 tablespoons regular milk

1 fresh lemon for 1 tablespoon lemon juice – the fresh lemon in the glaze is very refreshing. You can also grate some fresh lemon rind into the glaze or muffin mixture for a stronger lemon flavor.

1. Mix together confectioner’s sugar, milk, and fresh squeezed lemon juice into a bowl. Stir with whisk. You can use just fresh squeezed lemon juice if you prefer more of a lemon flavor, or you can go with just 1 tablespoon of lemon juice. If your glaze seems too thick, simply add a little more lemon juice.

2. Pour glaze over warm muffins, let stand 15-20 minutes. Cut into 9 pieces and serve.

Makes 9 Servings


Thanks for stopping by and please come back soon!


Megamommy ѽ


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