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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 love strawberry and lemon together. Great recipe!
my oh my! all of your recipies make my mouth water! DELICIOUS! i love your blog….and yet, i know when i come, i will leave a bigger person 😉
Thanks so much for posting such delectable treats!
WOW…looks so yummy can't wait to try it. I just love your blog and trying all the receipes myself. I always get so much praise for the food I share off of here…makes me feel like a chef myself! THANKS
I should never have visited you. ha! Beautiful, beautiful blog — and oh, the food! I'm eager to try so many of your recipes.
I'm visiting (and following) from Home is Where My Story Begins.
I hope your day is full of joy.
Pamela
I love slat, I always add to my Muffins hahahaha.
Love your site, keep up the good work.
Ella
I am making these right now. LOL I couldn't wait! One thing I noticed is that in the directions, you left out the vanilla. I just added it in with all the other wet ingredients. I can't wait for these to come out of the oven!
WOW looks so good! Can't wait to try them out! Thanks!
Agree! Sooner or later, I'm so gonna bake these LOL 🙂
Stephanie,
Thanks for letting me know the vanilla was missing in the instructions…appreciate it! Hope they turned out well.
Ella,
I'm so glad you love slat…..
Thanks for the tip!
~Jamie
Oh my gosh, they turned out DELICIOUS! I wish I had cut the strawberries into bigger chunks but that was my fault. So yummy!