Summer Strawberries and Cream Muffins
Vanilla muffins filled with a strawberry and cream center. Drizzled with a lemon glaze.
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.
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