Summer Strawberries and Cream Muffins
Summer Strawberries and Cream Muffins are one of our favorite muffins. I start this recipe by making a vanilla muffin batter. Then, I stir up a strawberries and cream filling, which I’ll put in the middle of the muffins. Finally, I bake the muffins and drizzle on a sweet lemon glaze. We like these muffins for several reasons. First of all, I like that I can make these muffins in just a little more than thirty minutes. Secondly, I like how versatile these muffins are. If I can’t find nice strawberries, I can replace them with raspberries or blueberries. Also, I like that I can serve these for breakfast, teatime, or an after -school snack. And, lastly, we all love the sweet and creamy flavors in these muffins.
The Equipment I Used
- A Muffin Tin- You’ll need a 12 cup muffin tin for this recipe.
- Cupcake Liner- Use these to prevent the muffins from sticking to the pan.
- A Food Scale- Be sure to weigh your flour and sugar. This will ensure perfect muffins every time.
- An Electric Mixer- Use this to cream together the butter and sugar and mix up the muffins.
The Ingredients Needed for Summer Strawberries and Cream Muffins
- Strawberries- When New York strawberries are in season I love to use them. But, the rest of the year I use Driscoll’s strawberries.
- Sugar- Use granulated sugar. I always use Domino’s sugar.
- Butter- I always use Kerry Gold Irish butter. It should be softened for this recipe.
- Flour- Use all purpose flour. I always use King Arthur flour.
- Sour Cream- Be sure to use full fat sour cream, not low fat.
How I Made my Muffins
- First, I made the Strawberries and Cream filling.
- Next, I made the muffin batter. Try not to overmix the batter.
- Then, I baked the muffins.
- Finally, I made the glaze and drizzled it onto the muffins.
If you like strawberries, you need to try these sweet and scrumptious Summer Strawberries and Cream Muffins.
Summer Strawberries and Cream Muffins
Equipment
- 1 12 cup muffin pan
- 12 cupcake liners
Ingredients
- 1 cup granulated sugar (200g)
- 8 tbsp. unsalted butter, softened
- 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. vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2 tbsp. heavy cream
- 1 tbsp. fresh lemon juice
For the Strawberries and Cream Center:
- 4 ounces softened cream cheese
- 1 egg yolk
- 1 tbsp. granulated sugar
- ¾ cup chopped fresh strawberries
Instructions
- Preheat the oven to 350 degrees. Line a 12- cup muffin tin with cupcake liners.
- Begin by making the Strawberries and Cream Center: Simply stir together all the ingredients and set aside.
- Next, make the muffin batter: 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.
- Divide the batter between the muffin cups. Make a small indentation in the center of each muffin, and place a dollop of the Strawberries and Cream Filling in the middle 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.
