Strawberry Lemon Muffins Recipes
STRAWBERRY LEMON MUFFINS
Make and share this Strawberry Lemon Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Prepare muffin pans. Prepare streusel and set aside.
- In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into muffin pans. Sprinkle with streusel. Bake for 20 to 25 minutes or until done. Remove from pans.
- Prepare glaze and drizzle over warm muffins.
- For streusel - Combine first 5 ingredients. Add the melted butter and stir until crumbly.
- For glaze - Combine all ingredients and stir until smooth.
STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS
This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 15.2 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 205.8 mg, Sugar 4.8 g
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