Strawberry Glazed Muffins

These Strawberry Glazed Muffins will definitely brighten your morning.

From reading my blog, I think you may be able to tell I like muffins. They are relatively simple to make, deelicious, nutritious (sometimes), sweet and fluffy. Plus, I feel as if they are an empty canvas. Take your basic muffin recipe and run with it – sky's the limit.

Speaking of basic muffin recipes, I found this one on the King Arthur’s Flour website. Can someone please tell me why I haven’t gone there for muffin recipes before? Holy smokes, do they know their baked goods. This recipe is perfect and so informative. I’ve employed a lot of tricks to get my muffins perfectly domed, but King Arthur really nailed it. Heat your oven to 500 degrees F. As soon as you put the batter in the oven, reduce the temp to 400 degrees F.

Yowza! You’ve got light, fluffy and beautifully domed golden muffins.  I mixed some chopped strawberries into the dough and then glazed them with this beautiful recipe from Taste, Love and Nourish.

Here are some of my most popular muffins recipes:

Sugar Dipped Meyer Lemon Blackberry Muffins
Mini Pumpkin Chocolate Chip Muffins
Oreo Muffins
Peach Cobbler Muffins
Mini Chocolate Chip Bananas
Chocolate Chip Coffee Cake Muffins with Pecans
Apple Pie Muffins

Strawberry Glazed Muffins

Recipe by Liz Hughes - Virtually Homemade
12 muffins

Prep time: 20 minutes
Cook time: 15 to 20 minutes
Ingredients

• 2 cups all purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 cups finely chopped strawberries

Strawberry Glaze

• 3/4 cup confectioner sugar
• 1 tablespoon strawberry preserves
• 1 to 2 teaspoons milk

Cooking Directions

1. Preheat oven to 500 degrees F.
2. Blend together dry ingredients until thoroughly combined. Gently mix in strawberry until they are well coated with dry ingredients (this will protect the berries from sinking to the bottom).
3. Beat liquid ingredients - milk, oil, and eggs - until light and airy. Pour liquid ingredients into dry ingredients. Take a whisk and beat for 20 seconds - the secret to a light and fluffy muffin is this short stirring process. It's OK if there are lumps in the batter! Don't beat them in.
4. Fill cups 2/3 to 3/4 cups full for medium muffins, in paper lined or lightly greased muffin tins. Bake for 15 to 20 minutes until lightly golden and springy to the touch. Remove from muffin tins and let cool on rack.
5. Mix glaze ingredients in a small bowl and dip muffins until tops are completely coated. Let the glaze set on a rack.