Strawberry Lemon Yogurt Muffins

Friday, July 12, 2013



Summer is in full swing around the Jacobs' house and what says summer better than fresh strawberries and lemons? (Probably watermelon, but watermelon muffins aren't a culinary adventure I'd like to take.) I walked into Whole Foods a few days ago and noticed that they had local organic strawberries for $1/pound! I got so excited, I grabbed three pounds and I'm still regretting not grabbing a few more to throw in the freezer. I didn't count on them being as fresh and sweet as they were, so I tried to hold back for fear of getting stuck with pounds of 'eh' strawberries. I stood there trying to decide on how many pounds to get for a good fifteen minutes. The things you contemplate as an adult (or when you're just plain crazy). So I got these strawberries home and knew that we wouldn't be able to eat them all before they went bad. We're big fans of muffins, well all baked goods really, so I whipped these up and they were perfect. The recipe makes 12 and they're so good, you'll wish you had made more. Enjoy!

Strawberry Lemon Yogurt Muffins
adapted from Whipperberry

Muffins:
1 C. all purpose flour
1 C. whole wheat flour
1/3 C. brown sugar
1/3 C. sugar
2 teas. baking powder
1 teas. baking soda
1/2 teas. salt
1/2 C. (1 stick) butter, softened
2/3 C. milk
1/2 C. plain yogurt
1 teas. vanilla extract
2 eggs
2 teas. lemon zest
2 C. fresh strawberries, diced
2 Tbsp. flour (to coat strawberries)

Lemon Glaze:
1 C. powdered sugar
1-2 Tbsp. fresh lemon juice

Directions:
- Preheat your oven to 400° F. Line 12 muffin cups with paper liners or grease and flour them.
- Cream your butter and sugars together. Add your vanilla extract, lemon zest, salt, baking powder, and baking soda and mix until well combined with no clumps.
- Next add your eggs. I always add my eggs as close to last as possible for fear of over beating them. I don't even know if that's possible (look at me, baker extraordinaire), but it's one of those weird things that I heard somewhere and it stuck with me. After your eggs are well combined, add your milk and yogurt.
- Begin adding the flour to the wet ingredients 1/2 cup at a time, scraping the sides of the bowl as you go.
- In a separate bowl, toss your strawberries in 2 tablespoons of flour. This keeps them suspended in the batter and prevents them from sinking to the bottom whole baking. Fold them into the muffin batter, being careful not to squish them too much.
- Spoon the batter into each cup evenly. I practically filled mine to the brim so I wouldn't waste any batter and they turned out well. Bake for 15 - 20 minutes or until a toothpick inserted into the center comes out clean.
- As your muffins cool, prepare your lemon glaze. Add one tablespoon of lemon juice to the powder sugar and mix. Continue adding the second tablespoon of lemon juice slowly until it reaches the desired consistency. Drizzle onto the top of your cooled muffins, or get impatient and drizzle on top of your warm muffins and it will soak into them like I did. Enjoy!


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