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Mini Strawberry Muffins with Lemon Glaze
cup + 2 tablespoons whole wheat pastry flour
teaspoon baking powder
teaspoon baking soda
teaspoon kosher salt
cup plain non fat Greek yogurt
cup low fat milk
teaspoon vanilla extract
teaspoon almond extract
teaspoon lemon zest
cup finely chopped strawberries
cup powdered sugar
tablespoons fresh lemon juice
pinch of salt
teaspoon almond extract (optional)
Preheat oven to 400 degrees F. and spray a 24 cup mini muffin pan with cooking spray. You can also use parchment paper muffin liners if you prefer.
In a large bowl whisk together the dry ingredients.
Add in the strawberries and stir just enough to coat the strawberries in the dry mixture.
In a smaller bowl whisk together the yogurt, milk, honey, egg, oil, extracts and lemon zest.
Pour the wet ingredients in with the dry and stir together with a rubber spatula until combined.
Scoop the batter evenly into the prepared muffin pan then place it in the oven to bake for 11-14 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove the muffins from the pan and onto a wire cooling rack to cool completely before glazing them.
In a small bowl whisk the glaze ingredients together until smooth and the consistency is similar to maple syrup. Add more lemon juice or powdered sugar as needed to achieve desired consistency.
Dunk the tops of the cooled muffins into the glaze letting the excess glaze drip off.
Place the muffins back on the cooling rack and allow the glaze to harden before serving.
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