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STRAWBERRY MUFFINS


I know, I know.  Strawberry baked goods should probably be reserved for Spring and Summer.  Heres the thing though.  I bought some strawberries that were so sweet and juicy at my local grocery store that they had me dreaming of Spring and Strawberry Shortcake, and flowers, and nice warm weather.  So when I woke up last Sunday morning and it was bright and sunshiny and the birds were chirping I just knew I had to make some Strawberry Muffins.  Wow.  These really hit the spot! So full of strawberry flavor with the most delicious glaze on top.  I'll definitely be making these again! The original recipe was for a quick bread, which also sounds delicious and I will probably make at some point. The bonus with muffins is that they baked  much faster so we didn't have to wait for quite so long to get this delishish-ness into our bellies.
Strawberry Muffins
slightly modified from Tastes of Lizzy T

For the Bread:
3/4 cup granulated sugar
1/2 cup milk
1/4 cup butter, melted
1/4 cup oil
1 large egg
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
1 1/2 cups diced strawberries
2 tablespoons all-purpose flour

For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream or milk* (optional)

Instructions

Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the batter into muffin liners (approx. 12-16).  Bake at 350 degrees for 15-18 minutes. A toothpick inserted in the center of the muffins should come out clean. Allow the muffins to cool for 5 minutes, then remove them to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the muffins are cool, spread the glaze on top of the bread.  Repeat if desired. 

*only add cream or milk if glaze is not runny enough from the strawberry juice



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