Mini Strawberry Muffins with Lemon Glaze
Mini Strawberry Muffins are loaded with fresh strawberries and topped with the perfect amount of sweet and tangy lemon glaze.
Servings: 24 muffins
Ingredients
Muffins
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup plain Greek yogurt
- 2 tablespoons milk
- 1/4 cup maple syrup
- 1 egg
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon lemon zest
- 1/2 cup finely chopped strawberries
Lemon Glaze
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- pinch of salt
- 1/4 teaspoon almond extract optional
Instructions
- Preheat oven to 375° 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, maple syrup, 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.
Nutrition
Calories: 53kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 69mg | Sugar: 5g