Skip to main content

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



Comments

Post a Comment

Popular posts from this blog

Bakery style Strawberry Muffins

New recipe! Can you even believe it?! Kirsti and I decided we need to get back in the habit of sharing our favorite recipes by sharing at least one a month so here you go:   I’m starting off with these scrumptious strawberry muffins. Extra large and fluffy, these muffins are bursting with strawberry bits and topped with the most delicious strawberry glaze. If you end up with extra glaze, go ahead and drizzle some extra.  No judgement here :)   Even if you already love the previous strawberry muffins on our blog, you need to try these- they are the only ones I'll be making from here on out.  They're that good!
Post a Comment
Get the recipe »

Asian Chicken Lettuce Wraps

I am always looking for fast, easy and nutritious meals for my busy weeknight meals.  These wraps have become one of our family favorites.  We serve these with a side of wontons or potstickers to complete the meal. The filling can be made ahead of time and reheated if your day is extra busy. Bibb lettuce is our favorite, but feel free to use iceberg or even romaine for this dish. I hope you enjoy these as much as we do!
Post a Comment
Get the recipe »

Healthier Chocolate Banana Muffins

 I know, I know.  We already have like 5 banana muffins posted on this blog.  I have put off posting this recipe because of that fact, but here's the thing.  While those muffins are all delicious and great in their own way, when I have ripe bananas you know I'm either making these muffins or banana bread.  More often, these muffins because they are perfect for a grab and go snack or breakfast.  My family LOVES these muffins! They have such a deep chocolate flavor and are so moist.  What my family doesn't think about, but I love, are that these muffins are healthier than your average muffin.  They are made with whole wheat flour, coconut oil, greek yogurt for extra protein, and have less sugar that most other muffins.  These are best warm (they can be reheated in the microwave for 10 seconds) and those bites with melted chocolate chips are the absolute best!
Post a Comment
Get the recipe »