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It’s a beautiful sunny morning here in Utah.
I think summer is finally upon us….hippity hip!
There is a chance of thunder and lightning in the for cast for today…..
But I’m not going to let that put a damper my spirits.
Heavens no.
A little summer shower mixed with lightning
can’t hurt anyone now can it!
Ok, so it might be bad if you happened to be riding a roller coaster at the time it hit….
Just sayin’.
In case I happen to be riding a roller coaster today somewhere
and I get struck by lightning.
Let it be known that I started out with a bright and cheery attitude this morning.
Bake a batch of these muffins for me,would ya.
It might be an electrically exciting day.
You never know.
Stranger things have happened.
🙂 🙂 🙂
Strawberry Lemon Muffins
Time: 15 minutes hands on + 20 minutes baking
Yield: approximately 17 muffins
Recipe adapted from My Baking Addiction
***NOTE:These muffins are wonderful warm from the oven, but taste even better the second day. They are a great Make-Ahead recipe.***
2 1/2 C flour
3/4 C sugar
2 t baking powder
1/4 t baking soda
1/4 t salt
zest and juice of 1 lemon
1 large egg, beaten
3/4 C buttermilk
2/3 C canola oil
1 t vanilla
2 C fresh strawberries, chopped
Glaze:
1 C powdered sugar
1 T fresh lemon juice
1 T milk
dash salt
1. Into a medium sized mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.
2. Scrape the zest off your lovely lemon.
and add it to the dry ingredients, stirring to combine.
3. Hull and chop your strawberries
and add them to the dry ingredients, tossing to coat.
4. Juice your lemon. Pour the juice into a medium sized bowl with the egg, buttermilk, oil, vanilla and lemon. Whisk it all around to incorporate.
5. Pour the wet ingredients into the flour mixture.
6. Stir just until combined.
7. Line your muffin with paper holders then spray the insides with cooking spray.
8. Spoon the batter into the pans. These muffins don’t rise up a lot, so don’t be afraid to fill them almost full.
9. Bake at 375 degrees for about 20 minutes, or until the tops are golden brown and a toothpick inserted in the middle comes out clean.
Let the muffins sit in the pan for a few minutes….try not to devour them before you add the glaze. 🙂
Transfer the muffins to a wire rack to finish cooling. While they are still warm whisk together all glaze ingredients and then spoon the lovely glaze over the top of the muffins.
Enjoy!
Pinterest friendly image below…
Have a great day!
I made these muffins this morning and they are delicious! I am a muffin recipe collector – and these muffins hit the top of the list! Yum, Yum! Thanks Jamie!
I made these today, SO GOOD! I substituted 3/4 cup Greek strawberry yogurt rather than buttermilk. Worked great!
Just made these muffins for teacher appreciation week. They are divine! I'm sure that the teachers will appreciate these! Yumm!!!! Great recipe! Thanks for sharing!