Strawberry Muffins With Vanilla Lemon Glaze Recipes

PERFECT STRAWBERRY MUFFINS

Steps:

• Heat the oven to 400 degrees Fahrenheit. Line 12 standard-size muffin cups with paper liners.
• Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
• Using a measuring jug that holds at least 1 cup, measure the vegetable oil. Add the egg, then fill the measuring jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
• Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not overmix. The muffin batter will be pretty thick - see note below). Stir in the strawberries.
• In a small bowl, stir one tablespoon of sugar with a 1/4 teaspoon of vanilla.
• Divide the batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
• Bake muffins until tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.

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.