Wednesday, March 30, 2011
Strawberry Lemonade Muffins
The Meyer lemon journey continues with Strawberry Lemonade Muffins. I decided to make them as minis simply because I love it when things come in little bites. Okay, I admit that the other reason is because I only have mini muffin pans. The pans, by the way, were a wonderful find. My sister and I had been helping to clean out my grandmother's closets and we found all these wonderful muffin tins. She let me have them and now I can bake muffins to my heart's content. Thanks grandma!
But, returning to these muffins, they were awesome. Each one was so fluffy and full of yummy sweetness from the strawberries. Although the lemon flavor was once again subtle, they were still so tasty that I couldn't stop popping them into my mouth. And, at about 40-50 calories per muffin, there's certainly no need to feel guilty about eating several at one time. It's definitely a breakfast that says, "Goodbye winter, and hello spring!"
Strawberry Lemonade Muffins (adapted from Baking Bites)
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, room temperature
1 c. sugar
1 Tbsp. Meyer lemon zest (I would suggest doubling the zest)
1 tsp. vanilla extract
1/2 c. freshly squeezed Meyer lemon juice
1 1/2 c. finely chopped fresh strawberries
Preheat oven to 500F. Line a 12 cup muffin pan with paper liners or grease 48 mini muffin cups.
Rub the zest into the sugar with your fingers until the sugar is moistened and fragrant. Cream the lemon sugar with the butter. Add the eggs and vanilla. Mix in the lemon juice.
Combine the flour with the baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined. Fold in the chopped strawberries quickly.
Spoon batter out into prepared muffin cups (if using mini muffin tins, it's about 1 Tbsp. batter per cup). The muffin cups should be fairly full.
Bake for 5 min. at 500F, then immediately lower the temperature to 350F. Continue baking until muffins test done about 5 min. (for mini muffins) and possibly 10 min. for regular sized muffins. Turn muffins out onto a wire rack to cool completely.
Makes 12 muffins or 48 mini muffins
This recipe is linked to:
Made it on Monday
Made from Scratch Tuesday
Full Plate Thursdays
Themed Bakers Sunday