Summer is right around the corner and boy am I ready! We are tired of the cold air and are ready for signs of Spring to start popping around our little neighborhood. I figured it was about time to share my families favorite spring time breakfast recipe with you. My family absolutely loves my strawberry lemon muffins with lemon glaze and it’s a great way to sneak a little fruit in the kids diet. Charlee Ann and Alicia love fruit but they really love having their fruit in a wonderful little treat. These muffins are absolutely wonderful! Enjoy 🙂
Strawberry Lemon Muffins with Lemon Glaze
Muffin ingredient list:
2 1/2 cup flour
3/4Â cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zest an juice
1 lge egg, beaten
3/4 cup buttermilk
2/3 cup canola oil
1 tsp vanilla
2 cups fresh strawberries, chopped
Glaze ingredient list:
1 cup powered sugar
1 Tbsp fresh lemon juice
1 Tbsp milk
Dash salt
Directions:
Pre-heat oven to 375 degrees.
In a medium size bowl combine flour, sugar, baking powder, baking soda and salt. Blend well.
Scrape the lemon zest and add to dry ingredients and mix well.
Hull and clean your fresh strawberries, add them to the dry ingredients and mix well.
Juice your lemon into a medium bowl, making sure no seeds fell into your bowl. Add in egg, buttermilk, and canola oil and mix well with a wire whisk.
Pour your wet ingredients into the dry and mix well.
Line muffin tin with paper and spray them with cooking spray.
Scoop your batter into the paper holders filling them almost to the top (hint~ use an ice cream scoop to make it easier).
Bake muffins about 20 minutes. The top of muffins should be golden brown and when a toothpick is inserted in the middle of the muffin it should come out clean.
Allow the muffins to cool in the muffin tin and then transfer to a wire rack.
Glaze Directions:
Whisk together the ingredients for the glaze, spoon the glaze over each of the muffins by the spoon full.
Ingredients
- Muffin ingredient list:
- 2 1/2 cup flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 lemon, zest an juice
- 1 lge egg, beaten
- 3/4 cup buttermilk
- 2/3 cup canola oil
- 1 tsp vanilla
- 2 cups fresh strawberries, chopped
- Glaze ingredient list:
- 1 cup powered sugar
- 1 Tbsp fresh lemon juice
- 1 Tbsp milk
- Dash salt
Instructions
- Pre-heat oven to 375 degrees.
- In a medium size bowl combine flour, sugar, baking powder, baking soda and salt. Blend well.
- Scrape the lemon zest and add to dry ingredients and mix well.
- Hull and clean your fresh strawberries, add them to the dry ingredients and mix well.
- Juice your lemon into a medium bowl, making sure no seeds fell into your bowl. Add in egg, buttermilk, and canola oil and mix well with a wire whisk.
- Pour your wet ingredients into the dry and mix well.
- Line muffin tin with paper and spray them with cooking spray.
- Scoop your batter into the paper holders filling them almost to the top (hint~ use an ice cream scoop to make it easier).
- Bake muffins about 20 minutes. The top of muffins should be golden brown and when a toothpick is inserted in the middle of the muffin it should come out clean.
- Allow the muffins to cool in the muffin tin and then transfer to a wire rack.
- Glaze Directions:
- Whisk together the ingredients for the glaze, spoon the glaze over each of the muffins by the spoon full.
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