Strawberry Lime Muffins Recipes

STRAWBERRY LIME MOUSSE

Steps:

• Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined.
• Scoop into 6 pretty glasses and add a vanilla wafer to each serving.

STRAWBERRY-LIME STUFFED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
• For icing: Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
• To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.

STRAWBERRY LEMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
• In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
• Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam. , Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

STRAWBERRY-BUTTERMILK MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
• In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
• In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.

STRAWBERRY LIME MUFFINS

Steps:

• Preheat oven to 375°.
• Grease a 12-cup muffin pan.
• In a big bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
• In another bowl, whisk together sugar, brown sugar, eggs, butter, and lime zest until well blended.
• Whisk in buttermilk.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in strawberries.
• Divide batter equally among prepared muffin cups.
• Bake for 23-26 minutes or until tops are golden and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

STRAWBERRY LEMONADE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper muffin liners.
• Stir strawberries, lemon extract, and 1 teaspoon white sugar together in a bowl.
• Whisk flour, brown sugar, 1/2 cup white sugar, baking soda, and salt together in a large bowl. Pour milk, oil, and eggs into flour mixture and mix until batter is well-combined. Stir strawberry mixture into batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool completely.

LIME MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.