Strawberry Lemon Muffins

Name: Strawberry Lemon Muffins
Yield: 18
Ingredients: ½ Cup Unsalted Butter, Melted; 1 Cup Sugar; 2 Eggs; 1 TBSP Lemon Juice; 2 tsp Lemon Zest; ½ tsp Vanilla; 1 ½ Cup Flour; ½ Cup Almond Flour; 2 tsp Baking Powder; ½ tsp Salt; ½ Cup Milk; 2 Cups Strawberries, Diced; ½ Cup Powdered Sugar; 1 TBSP Lemon Juice; ½ tsp Vanilla; 2 TBSP Unsalted Butter, Melted

These Strawberry Lemon Muffins are quick, easy, and delicious!

Posted in: Easy, Lemon, Muffin, Strawberry

Jerk Chicken & pasta in a spicy cream sauce

Strawberry Lemon Muffins

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

25 minutes

These amazing Strawberry Lemon muffins are an easy treat to enjoy this summer.

Ingredients

For the Muffins:

½ Cup Unsalted Butter, Melted
1 Cup Sugar
2 Eggs
1 TBSP Lemon Juice
2 tsp Lemon Zest
½ tsp Vanilla
1 ½ Cup Flour
½ Cup Almond Flour
2 tsp Baking Powder
½ tsp Salt
½ Cup Milk
2 Cups Strawberries, Diced

For the Glaze:

½ Cup Powdered Sugar
1 TBSP Lemon Juice
½ tsp Vanilla
2 TBSP Unsalted Butter, Melted

Directions

For the Muffins:

Preheat Oven to 375F. Line 18 Muffin Tins with Muffin liners.
Dice strawberries and set aside in a bowl.
Beat together Butter and Sugar. When combined, add eggs, vanilla, lemon juice, and lemon zest. Mix until combined and smooth.
In a separate bowl, mix together flour, almond flour, baking soda, and salt. Remove 1/8 Cup of dry mixture and add to Diced Strawberries. Toss gently to coat.
Adding ½ at a time, combine dry mixture to wet mixture and stir to combine. When combined, add milk and stir until smooth.
Carefully fold in strawberries.
Fill prepared muffin liners approximately 2/3 full.
Bake for 20-25 mins until top begin to lightly brown and toothpick comes out clean.
Cool on a wire rack.

For the Glaze:

Combine powdered sugar, lemon juice, and vanilla until fully mixed. Mix in melted butter until glaze is consistency of honey. Add more butter, if needed, 1 TBSP at a time.
Spoon over muffins as they cool.