I know I haven’t published in a while. It just seems when Summer arrives I find so many things to do outside of the kitchen that I become a little lax in my posting goals. But even though I haven’t posted for some time I think this recipe is well worth the wait.
If you’ve never baked with strawberries before, you’re in for quite a treat. Strawberries have a wonderful light tartness to them when they’re baked that beautifully offsets the sugar in a recipe. Combine that with a hint of lemon zest and juice and you have an incredible balance of flavors.
These muffins require very little effort to make and are decadently delicious. You must try them. So let’s talk about strawberry lemon muffins…
Lesson Learned 1 – Don’t cut the strawberries in too large of chunks: Strawberries give off a lot of moisture when they’re baked so you don’t want large chunks of strawberries in your muffins. That will make the muffins soggy. I cut the strawberries in half and then in half again. After that I cut the remaining pieces in thirds. The picture below gives you somewhat of a perspective on size. Just to the right of center and near the bottom is a strawberry cut in half from top to bottom. You can see the other pieces are smaller by comparison. You want to cut the strawberries into these smaller sized pieces.
It is also very important to make sure the strawberries are evenly distributed in the batter at the very end. Otherwise you might have soggy pockets in your muffins. Take the time to fold them into the batter completely before filling your muffin cups.
Lesson Learned 2 – The batter will be thicker than you think: I was surprised at how thick the batter was in this recipe. But the combination of a thick batter and strawberries creates the perfect balance for a moist and flavorful muffin. All the magic happens in the oven, so don’t worry about how thick the batter is.
Lesson Learned 3 – Fill the muffin cups almost to the top: Many times, especially when making cupcakes, recipes will say to fill the cups about 3/4 full. With these muffins fill the cups almost to the top. The muffins will rise in the oven but not dramatically so don’t worry about spillover.
Lesson Learned 4 – Tips for glazing and storing the muffins: Make sure the muffins are completely cooled before glazing them. I used a “home-made” pastry piping bag to glaze my muffins. I simply put the glaze in a sealable sandwich bag, twist the bag to get all the glaze in one corner and snip the corner squeezing the glaze over the muffins. The result is very professional looking and the process could not be any easier. Below are pictures of my “home-made” pastry bag and the muffins after they’ve been glazed.
These muffins can be stored in an air tight container for up to 5 days. They also freeze nicely. Try them and let me know what you think!
Strawberry Lemon Muffins
2 cups flour
3/4 cups sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg, room temperature
2 tsp. vanilla
1/3 cup vegetable oil
1 cup plain Greek yogurt
Zest and juice of one lemon
1 1/4 cup fresh strawberries, diced
1 cup powdered sugar
Zest and juice of 1 medium sized lemon (2-3 Tbs. of juice)
Preheat the oven to 350 degrees. Line a muffin pan with muffin cups and set aside.
Whisk together the flour, sugar, baking powder, soda and salt. Set aside.
Whisk together the egg, vanilla, vegetable oil, yogurt, lemon juice and zest. Pour the wet ingredients into the dry ingredients and mix until combined. Gently fold in the strawberries.
Fill the muffin cups almost to the top. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 5 minutes then transfer the muffins to a cooling rack. Cool completely.
Mix the glaze ingredients together and drizzle over the cooled muffins. Store muffins in an airtight container or freeze them.