A Perfect Feast

Iced Strawberry Lemonade Muffins are one of our favorite summer treats. I start these muffins by stirring up a rich lemony batter. Then, I fold in strawberries and bake the muffins until they’re golden and toasty. Finally, I drizzle the muffins with a creamy lemony glaze. We like these muffins for several reasons. First of all, I like that I can serve these for breakfast, teatime, or an after-school snack. Secondly, I like that I can make these muffins in just about thirty minutes. And, finally, we all love these lemony muffins filled with sweet strawberries and topped with the creamy glaze.

The Equipment I Used

• An Electric Mixer- I use this cream the butter. But you could just do this with a wooden spoon.
• A Cupcake Pan- You’ll need a 12-cup muffin or cupcake pan.
• Cupcake Liners- Use these to keep your muffins from sticking to the pan.

The Ingredients Needed for Iced Strawberry Lemonade Muffins

• Flour- I always use King Arthur brand flour. Use all-purpose flour.
• Sugar- I always use Domino brand sugars. You’ll need granulated sugar for the muffin batter and powdered sugar for the icing.
• Lemon Juice- Be sure to use freshly squeezed lemon juice.
• Sour Cream- Use full fat sour cream. Don’t use light or reduced fat sour cream.
• Extract- Use lemon extract for that lemonade flavor.
• Strawberries- Slightly soft berries are fine for this recipe.
• Heavy Cream- Use this for a nice, thick glaze.
• Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish butter.

How I Made my Muffins

• First, I stirred up the batter. It’s very important to not overmix the batter. Stir until the ingredients are just combined.
• Next, I baked the muffins. Bake until a toothpick comes out clean.
• Finally, I cooled the muffins and topped them with the glaze.

If you like strawberries, you need to try these scrumptious Iced Strawberry Lemonade Muffins.

Iced Strawberry Lemonade Muffins

Quick and easy muffins filled with fresh strawberries, and lemon juice and zest. Drizzled with a sweet and creamy lemon glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Bread

Cuisine American

Servings 12 muffins

Equipment

• 1 12 cup muffin pan
• 12 cupcake liners

Ingredients

  

1x2x3x

• 1 cup granulated sugar (200g)
• 8 tbsp. unsalted butter, softened (112g)
• 2 tbsp. fresh lemon juice
• 1 tbsp. grated lemon zest
• 2 large eggs
• 2 cups all- purpose flour (240g)
• 1 tsp. each baking powder and baking soda
• ¼ tsp. salt
• 1 cup sour cream
• 1 tsp. lemon extract
• 1½ cups sliced strawberries tossed with one tbsp. flour

For the Orange Glaze:

• 1 cup powdered sugar, sifted
• 2 tbsp. heavy cream
• 1 tbsp. fresh lemon juice

Instructions

 

• Preheat the oven to 350 degrees. Line a 12- cup muffin tin with cupcake liners.
• In a mixing bowl, cream together the butter and sugar and then add the eggs one at a time.
• Sift together the flour, baking powder, baking soda, and salt and then stir them gently into the butter mixture. Mix until just combined, and then add in the sour cream, vanilla, lemon juice, and lemon zest. Do not overmix.
• Toss the strawberries with a tablespoon of flour and then gently stir them into the batter.
• Divide the batter between the muffin cups. Sprinkle the sugar over the top of each muffin.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out free of batter. Let the muffins cool in the pan on a wire rack for five minutes, and then out of the pan for 10 minutes.
• Make the glaze by combining all the ingredients. Use a piping bag to apply the glaze to the muffins.

Keyword bread, quick breads

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