Hello readers of Whippererry! I’m Michael from Inspired by Charm. I am so excited to be posting here today. I’ve been a fan of Heather’s for quite so time and was honored when she invited me to guest post.
Over at Inspired by Charm, I share a colorful mix of DIY projects, home decor ideas, gardening, quilting and baking! Today I wanted to teach you how to make one of my latest baking creations: Strawberry Lemon Yogurt Muffins. With spring and summer quickly approaching, I needed a quick and easy muffin recipes that was moist and jam packed with flavor. After combining a couple of previously great recipes, I invented this winner that is sure to please.
Ready to get baking? Lets go!
Here’s what you’ll need to make 12 muffins:
2 cups all-purpose flour, plus 2 tablespoons
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoons baking power
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter – melted and cooled
2/3 cup milk
1/2 cup vanilla yogurt
2 eggs – beaten
1 teaspoon vanilla
2 teaspoons lemon zest
2 cups strawberries – diced
1 cup powdered sugar
1-2 tablespoons fresh lemon juice
Preheat your oven to 400 degrees F. Add paper liners to twelve muffin tins.
Begin by mixing your dry ingredients. In a large bowl, stir together 2 cups flour, sugars, baking powder, baking soda and salt.
Next, mix your wet ingredients. In a medium bowl, stir together butter, milk, yogurt, eggs, vanilla and lemon zest.
Then, add your wet ingredients to your dry ingredients, stir until just combined.
Mix the remaining two tablespoons of flour with your diced strawberries. This will prevent the strawberries from sinking to the bottom of your muffins.
Gently fold the flour coated strawberries into your mix.
Using a scoop, completely fill your muffin liners with batter.
Bake for 15 – 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Place muffin tin on wire rack to cool for five minutes. Then, remove muffins from the tin to finish cooling.
As your muffins cool, prepare your lemon glaze. Add powered sugar to a bowl, then add one tablespoon of lemon juice to your powered sugar and stir until combined. Continue to add the second tablespoon of lemon juice until you receive the constancy desired.
Drizzle unto the top of your cooled muffins.
And you’re finished!
I placed my muffins into a decorative liner and topped them with a slice of strawberry and lemon. It’s a little teaser for what’s inside.
The result is a light, fruity, and moist muffin perfect for breakfast, lunch, dinner or a late night snack!
I’m sure your will love this recipe. If you give it a try, be sure to stop by Inspired by Charm and let me know what you think. A huge thanks (and kisses) to Heather for inviting me to share with all of you today. It was a delight. Happy baking!