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.
Equipment
- 1 12 cup muffin pan
- 12 cupcake liners
Ingredients
- 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.
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