Hot off a week of doughnuts for breakfast, I wanted muffins. I had an abundance of lemons this week, so I needed a good way to get rid of 3-4 lemons. Strawberry Lemonade Muffins popped up in my Google search, and they sounded soooo good. I didn't have any strawberries on hand, but I did have frozen raspberries. I've always like Raspberry Lemonade better, so this sounded perfect.
I actually ran out of standard muffin liners, so I decided to make some mini-muffins as well. I should have picked up some more muffin liners at the store this week, but it completely slipped my mind. Oh well, mini-muffins are the perfect snack!
I did most of my taste-testing pre-glaze and these muffins are pretty darn good even without the glaze. The recipe is more cupcake recipe than muffin recipe, so they are pretty light and airy muffins. I'm loving how the raspberries baked into the muffins and are gooey-like.
In case it wasn't obvious by now, I.Heart.Raspberries :)
Muffins (makes 16 standard muffins)-
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
6 tbsp butter, softened
1 cup sugar
2 tsp vanilla
2 tbsp lemon zest
1/2 cup lemon juice
1 1/2 cups raspberries
1/2 cup powdered sugar
1 tbsp lemon juice
1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners.
2. Whisk together flour through salt in a small bowl.
3. In a separate bowl, cream butter and sugar until light and fluffy. Mix in eggs, one at a time. Mix in vanilla. Mix in lemon zest.
4. Add flour mixture to mixing bowl in 3 additions, alternating with lemon juice. Mix until just combined. Fold in raspberries.
5. Fill muffin cups with batter, about 3/4 full. Bake in oven for 15-20 minutes, or until toothpick comes out clean. Mini-muffins with bake for 10-13 minutes. Remove from heat, let cool in pan for 5 minutes, and remove to a cooling rack. Cool completely before moving on to next step.
6. Whisk powdered sugar and lemon juice. Drizzle over cooled muffins.
|Recipe adapted from Baking Bites|