Strawberry Muffins
Strawberry just seems like such a Springtime fruit, doesn’t it? We are a few days from the start of Spring and I am so anxious for the sunshine and warmer weather! These yummy strawberry muffins are so delicious and so flavorful, they will be your “go-to” treat for any tea party or just a little pick-me-up to enjoy with your favorite cup of tea. I tried these muffins with the crumble topping and also without and only the glaze. Honestly, they are delicious both ways. The muffins with the crumble topping had more of the cinnamon flavors and definitely tasted sweeter to me. The muffins without the crumble topping and just the glaze were still sweet, but the flavor of the strawberries were much more prominent. I will let you decide which you like the best! Enjoy!
1 1/2 cups fresh or frozen strawberries (I used frozen strawberries for this recipe)
1 3/4 cups firmly packed light brown sugar
1/2 cup plus 2 Tbls butter, melted
2 large eggs
2 1/4 cups all purpose flour, divided
1 1/4 tsp salt, divided
1 1/4 tsp cinnamon, divided
1 tsp baking powder
1/2 tsp lemon zest (I didn’t have a lemon so I used orange and it was delicious!)
1/2 tsp lemon juice (I used orange juice because that is what I had on hand)
Glaze
1 cup confectioners’ sugar
2 Tbls buttermilk
Preheat the oven to 350 degrees. Spray a non stick muffin pan with non-stick spray. Set aside
In a large bowl, mash up the strawberries using a potato masher or a fork (make sure if you are using frozen strawberries to thaw completely. Leave some chunks and don’t mash too much where it’s a paste). Add 1 cup brown sugar, ½ cup melted butter, and eggs. Whisk to combine all ingredients.
In a medium bowl, stir together 2 ¼ cups flour, 1 tsp salt, 1 tsp cinnamon, baking powder, and lemon zest. Add the flour mixture to the strawberry mixture and stir together. Stir in lemon juice. Pour batter evenly among the muffin cups
In a small bowl, stir together remaining ¾ cup brown sugar, remaining 2 Tbls melted butter, and remaining ¼ tsp salt, and ¼ tsp cinnamon with a fork until crumbly. Sprinkle the topping over muffins and press into the batter.
Bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes but keep checking it. Let cool on a wire rack
In a small bowl, whisk together the confectioners’ sugar and buttermilk until smooth. Drizzle over the muffins.
Serve muffins warm or room temperature and they are so good!
Strawberry Muffins
These muffins are packed full of fresh flavor. Paired with a great cup of tea, these are hearty enough to make a perfect mid afternoon pick me up or a little sweet dessert! Delicious!
Ingredients
- 2 1/2 cups fresh or frozen Strawberries, completely thawed
- 1 3/4 cups firmly packed light brown sugar, divided
- 1/2 cup plus 2 Tbls butter, melted
- 2 large eggs
- 3 1/4 cups all purpose flour, divided
- 1 1/4 tsp kosher salt, divided
- 1 1/4 tsp ground cinnamon, divided
- 1 tsp baking powder
- 1/2 tsp lemon zest
- 1/2 tsp lemon juice (I used bottled lemon juice, but you can certainly use fresh
- 1 cup confectioners sugar
- 2 Tbls whole buttermilk
- 1/2 cup butter, softened
- 1/4 cup confectioners sugar
- 2 fresh strawberries, chopped
- A pinch of kosher salt
Instructions
- Pre-heat your oven to 350 degrees.
- Spray a muffin pan with cooking spray and flour
- In a large bowl, mash us the strawberries with a fork or potato masher. Leave some chunks and don't mash too much where it becomes a paste
- Add 1 cup of brown sugar, 1/2 cup melted butter, and eggs. Whisk to combine all ingredients
- In a medium bowl, combine 2 1/4 cups flour, 1 tsp salt, 1 tsp cinnamon, baking powder, and lemon zest.
- Add the flour mixture to the strawberry mixture and stir together. Stir in lemon juice
- Pour batter evenly among the muffin cups
- In a small bowl, stir together remaining 3/4 cups brown sugar, remaining 6 Tbls melted butter, and remaining 1/4 tsp salt and 1/4 tsp cinnamon and mix together with a fork until crumbly
- Sprinkle the topping on top of the muffins and press gently into the batter
- Bake until a toothpick inserted comes out clean. About 20-25 minutes. Let cool on a wire rack
- In a small bowl, whisk together the confectioners sugar, and buttermilk until smooth
- Drizzle over the muffins
- In a small bowl, stir together the butter, confectioners sugar, strawberries and salt
- Cover and refrigerate until firm
- You can save this up to 3 days
- Serve with warm muffins or at room temperature. So good!