It’s strawberry season, my buddies, and I do know you’re going to completely love our latest creation – Contemporary Strawberry and Lemon Muffins! Simply the appropriate mixture of tart and candy in a scrumptious muffin.
Deliver on spring!
Nothing says spring like strawberries and lemon. We determined to mix two of our favourite flavors to create the right match for a springtime breakfast or brunch. This muffin is tender and candy and may be made with a number of completely different toppings.
Earlier than we go a lot farther, I do know a few of you might be pondering, “The batter is WAY too thick!” True, the batter is thick, however I additionally know a thicker, lumpy batter produces a a lot heartier muffin. Possibly hearty isn’t the appropriate phrase, however this isn’t a light-weight and ethereal muffin!
Contemporary Strawberry and Lemon Muffins are our favourite technique to say “hiya” to spring! Loaded with contemporary, juicy strawberries and two lemony choices for toppings, you’ll have the ability to please any palate. Our ABK group member, Audri, loves the crunchy, candy, and tart sugar coating whereas her children all voted thumbs up for the tangy glaze.
Select your topping
We love this muffin with a lemon glaze, a sprinkling of lemon infused sugar, turbinado sugar, powdered sugar, and even simply plain! As with most muffins, this muffin freezes properly and may be made forward for gatherings or to have readily available within the freezer for a fast breakfast or to serve on a buffet desk.
Excellent for brunch
Our Contemporary Strawberry and Lemon Muffins are the right addition to any breakfast or brunch. We take pleasure in this deal with served together with ABK’s Primary Favourite Quiche, Baked Bacon, and Fast and Simple Chocolate Coconut In a single day Oats.
Simple-to-freeze muffins
To freeze muffins, utterly cool after which place on a baking sheet or dish and freeze for a minimum of half-hour. If cupcake liners should not used, place the muffins on parchment paper to maintain them from sticking to the baking sheet. Additionally, if freezing and serving later, it’s best so as to add the glaze after the muffins have thawed.
Wrap muffins individually for comfort or place unwrapped in a big ziplock bag to retailer within the freezer for as much as three months. Double bagging helps forestall freezer burn.
We use a mixture of contemporary berries and lemon to make this muffin further contemporary, with flavors that POP! This recipe works properly with blackberries, blueberries, raspberries, or a mixture of berries.
I do know you’re going to like these Contemporary Strawberry and Lemon Muffins in your subsequent weekend gathering!
Thanks to ABK group member Audri Ence for growing this recipe <3
Strawberry-lemon muffins, made with contemporary berries and lemon, are tart and candy and ideal for brunch!
Forestall your display screen from going darkish
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Preheat the oven to 375 levels. Place the rack within the middle of the oven.
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Generously grease a 12-cup muffin tin or use paper cupcake liners.
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In a big bowl or within the bowl of a stand mixer, place oil, butter, sugar, bitter cream, eggs, lemon zest, and extract. Beat for about 1 minute, till blended properly.
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Add the flour, baking powder, baking soda, and salt to the bowl unexpectedly, then add the diced strawberries on prime of the dry substances. Fold collectively BY HAND utilizing a big spoon or spatula. Fold simply till the flour disappears.
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Evenly and generously scoop the batter into muffin cups.
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For lemon infused sugar topping, combine collectively sugar and lemon zest in a small bowl. Prime every muffin with sugar earlier than baking. If topping with glaze, wait to glaze till after baking.
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Bake for 20-25 minutes or till a toothpick inserted within the middle comes out clear or the highest of the muffin springs again when frivolously touched.
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For lemon glaze, whisk all substances in a small bowl. Drizzle muffins with half of the glaze after the muffins have cooled for about 10 minutes. Let the muffins cool utterly and drizzle once more earlier than serving.
- Permitting the strawberries to be coated in flour retains them from sinking to the underside of the muffin tins whereas baking.
- Canola oil and butter produce essentially the most moist mixture.
- For greatest outcomes and even baking, cube the strawberries into ½-inch items. We don’t advocate utilizing frozen strawberries on this recipe. Frozen blueberries, raspberries, or blackberries are okay, however frozen strawberries are likely to get too mushy whereas baking.
- Including almond or vanilla extract is just not essential however supplies higher taste general.
- Greek yogurt could also be substituted for bitter cream. Plain gentle bitter cream may additionally be used.
- Don’t use a mixer as soon as the flour is added to the batter. Merely fold collectively for greatest outcomes and essentially the most tender muffin.
- Use paper cupcake liners within the muffin tins for best cleanup!
- This recipe yields 12-15 muffins, relying on measurement of muffin tin and scoop used. The inside track used within the submit was virtually 1/2 cup per scoop.
Did you make this recipe?
Make sure to go away a remark and provides this recipe a ranking, letting me understand how you preferred it. I’d like to see a photograph, tag @abountifulkitchen on Instagram!
