Strawberry Muffins With Vanilla Lemon Glaze Recipes

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 WITH VANILLA LEMON GLAZE

Steps:

• Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.
• Combine the flour, cornmeal, baking soda and powder, and salt in a medium bowl. In a large bowl, use a mixer to whip the butter for 5 minutes until it is light and fluffy. Add the sugar and cream for another 2 minutes.
• With mixer on low, add the eggs one at a time, and then the lemon zest.
• In a small bowl, mix together the lemon juice, yogurt, and vanilla. With mixer on low slowly pour in the liquid, and then gradually add the flour, mixing just until combined.
• Finally, use a spoon to fold in the sliced strawberries. Spoon the batter into the muffin tin.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for 45 minutes.
• Meanwhile, prepare glaze by combining powdered sugar and lemon juice.
• Once the muffins have cooled, top with glaze. Garnish with slices of strawberries and dust with powdered sugar before serving.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.