Share This
I’ve always been tempted by baked goods. No matter if they are sweet or savory (though sweet definitely tempts me more), the thought of a melt-in-your-mouth baked something or other will make me hungry every time. It doesn’t matter what time of day it is either. Toss me a muffin for breakfast or dessert and I’ll be happy. Adding in ripe berries and smothering them with a sweet glaze is my idea of heaven.
These Lemon Strawberry Muffins are a perfect example of temptation in a pan. Plump strawberries, tart lemon zest and a delicate citrus sugar glaze make them ideal for a brunch with friends or to hide away in the pantry so no one touches them but you.
If you aren’t a big fan of strawberries you can also substitute blueberries or raspberries. The lemon will compliment them just as well. Why not try a batch of each?
Lemon Strawberry Muffins
- 2½ cup flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 lemon, zest an juice
- 1 lge egg, beaten
- ¾ cup buttermilk
- ⅔ cup canola oil
- 1 tsp vanilla
- 2 cups fresh strawberries, chopped
- 1 cup powered sugar
- 1 Tbsp fresh lemon juice
- 1 Tbsp milk
- Dash salt
- Combine flour, sugar, baking power, baking soda and salt in a medium size bowl.
- Scrape the lemon zest.
- Add the lemon zest to the dry ingredients, stir to combine.
- After hulling and chopping the fresh strawberries add them to the combined dry ingredients.
- Toss the strawberries in the dry ingredients to coat them thoroughly.
- Juice the lemon. Pour the lemon juice into a medium size bowl with the egg, buttermilk, canola oil and whisk to mix.
- Pour the wet ingredients into the flour mixture, stir to combine.
- Pull out your muffin tin, line with sprayed (cooking spray) paper holders.
- Scoop with ice cream scoop the muffin batter into the paper holders. You can almost fill the muffin tins to the top as the muffins don't rise very much.
- After warming your oven to 375 degrees, place your filled muffin tins and bake for about 20 minutes. The muffin tops should be a golden brown. You can also check to see if the muffins are done by sticking a toothpick in the middle and come out clean.
- Allow the hot muffins sit in the pan until they cool a little.
- Transfer the muffins onto a wire rack to cool further.
- Whisk together the ingredients for the glaze, spoon the glaze over each of the muffins by the spoon full.
You can Tweet us too @RemakingJune
