There are few things in this world that will tempt my kids to eat breakfast without a fuss. One of the important criteria for them is that the offer must be sweet. Another is that it must be colorful. These amazing Strawberry Lemon Muffins fit the bill on both sides, as they are deliciously sweet (without being sickening) and delightfully colorful and pretty – especially if you use a pretty cupcake liner.
I love making these for baby showers, girls nights or just those times when I want to feel like I’m indulging myself. They are a great on the go snack or a perfect accompaniment to a tea party. In fact, I once made them for my niece’s teddy bear tea party slumber party she had when she was younger. They were a big hit with the six year olds.
Here’s what you’ll need.
Muffin ingredient list:
2 1/2 C flour
3/4 C sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zest and juice
1 large egg, beaten
3/4 C buttermilk
2/3 C canola oil
1 tsp vanilla
2 C fresh strawberries, chopped
Glaze ingredient list:
1 C powered sugar
1 Tbsp fresh lemon juice
1 Tbsp milk
Preheat the oven to 375°.
In a medium sized bowl, combine the flour, sugar, baking power, baking soda and salt.
Scrape the lemon zest and add it to the dry ingredients, stirring to combine.
Hull and chop the fresh strawberries and add them to the dry ingredients, tossing them to coat them thoroughly.
Juice the lemon and pour the juice into a medium bowl with the egg, buttermilk and canola oil. Whisk it all up and then pour the wet mix into the dry mix, stirring to combine.
Use an ice cream scoop to scoop the muffin batter into a sprayed and lined muffin tin. Fill to the top, as these don’t rise very much.
Bake for about 20 minutes until the muffins are golden brown and a toothpick stuck in the middle comes out clean. Allow the muffins to cool in the pan for about 10 minutes and then remove to a wire rack.
Whisk together the ingredients for the glaze, and then drizzle it over the tops of the muffins.
These are going to blow your mind.