Using fresh ingredients really does make your food taste ten times better! What do you think? You know, when watching all those cooking shows that is what they always tell us, “Use fresh ingredients.” I never really believed them until our garden started taking off this year. Picking something from the yard and bringing it straight in to eat is amazing!
One thing we have in abundance right now would be lemons. Our lemon tree surprisingly is doing great! Since we moved into this house 2 years ago I thought the tree was a goner. But all of the sudden we have more lemons than we know what to do with. (So if you live close and need some, come on over!)
It’s a good thing that my family loves the flavor of lemon! I have been using these tart little guys in almost every meal. But one of our favorites so far has to be this delicious muffin recipe.
There actually isn’t any lemon in the muffin itself but the sweet and tangy drizzle has plenty lemon flavor to go around! I think that keeping these complementary flavors separated helps to keep the flavors distinguishable.
A perfectly moist muffin filled with yummy strawberries and topped off with a cream drizzle that is just the right amount of sweet and tart. It’s a great way to start your morning or enjoy later in the day!
How to Make Strawberry and Lemon Cream Muffins
1. Get your whisk ready because the first thing you need to do is whisk together the flour, sugar, salt, and baking powder.
Once these ingredients are mingled together, you need to toss in the diced strawberries.
Tip: any time you are baking with diced or chopped fruit, if you add it to the flour and give it a quick toss, coating the pieces with flour will help them fruit stay in place and not sink to the bottom of the cake while baking.
2. In a separate bowl whisk together the oil, egg, and milk. Now pour this into the dry ingredients. Mix it all together just until combined. Do not over mix. The batter will be lumpy and that is a good thing!
3. Spray your muffin tray with nonstick spray and fill about ¾ of the way full with the muffin batter.
Plop (well, gently) those bad boys into the preheated oven and bake until a knife inserted comes out moist with a little bit of muffin on it.
4. To make the glaze just mix the two ingredients together. Depending on how you want the glaze to work, you can add more sugar for a thicker drizzle, or more lemon juice for a more liquidy glaze.
Once the muffins have cooled for a bit you can drizzle the tangy glaze over the top. Enjoy!
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ tsp salt
- 1 cup strawberries, diced (fresh is best but frozen is tasty as well)
- 2 tsp baking powder
- 1/3 vegetable oil
- 1 egg
- ½ cup milk
- Cream Drizzle
- 1 cup powdered sugar
- 2-4 Tbs lemon juice
- Preheat your oven to 400 degrees.
- In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
- Next, fold in the diced strawberries only until the little pieces are evenly spread throughout the batter.
- In a separate small bowl, mix together the oil, egg, and milk.
- Add the wet ingredients into the medium bowl.
- Mix only until just combined. Don’t over mix, the batter will be lumpy.
- Spray your muffin tins with nonstick spray and fill ¾ of the way full with batter.
- Bake until checking with a toothpick and it comes out moist but not wet. About 12-14 minutes.
- To make the glaze, mix together the powdered sugar and lemon juice.
- Once the muffins have cooled a little, you can drizzle the glaze over the top.
What do you think?
What is your favorite flavor to combine with lemon? Do prefer to bake or cook with lemons? Do you have a different muffin recipe that you love? Let me know in the comments below! I would love to chat!
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