Lemon & strawberry mini muffins

Ingredients

Muffins

3 eggs
120 grams (4.2 ounces) powdered sugar
120 grams (4.2 ounces) butter, melted
300 milliliters (1.27 cups) milk
Juice and zest of 1 lemon
2 tablespoons sublimated strawberries
300 grams (10.6 ounces) flour
1.5 teaspoons baking powder

Equipment

Muffin Pan
A non-stick muffin pan is ideal for this recipe. Make sure to grease it well or use paper liners for easy removal.
Mixing Bowls
You'll need at least two mixing bowls: one for the wet ingredients and another for the dry. Go for stainless steel or glass for best results.
Whisk
A good whisk is essential for combining the wet ingredients smoothly. An electric mixer can speed things up if you're in a hurry.
Measuring Cups and Spoons
Accurate measurement is key in baking. Invest in a reliable set of measuring cups and spoons to ensure consistency.
Oven
Preheat your oven to 356F (180C) ahead of time to ensure uniform baking. An oven thermometer can help if you doubt your oven's accuracy.

Instructions

Step 1

Preheat your oven to 356°F (180°C) and prepare a muffin tray with liners or grease it lightly. Preheating ensures even baking and a better rise in your muffins.

Step 2

In a large bowl, whip the eggs and powdered sugar together until the mixture becomes pale and fluffy. This should take about 3-5 minutes using an electric mixer. Beating until pale helps incorporate air, making your muffins light and airy.

Step 3

Slowly pour in the melted butter while continuously mixing until it's fully incorporated.

Step 4

Add the milk, lemon juice, and zest. Whisk everything together until the ingredients are well combined. Make sure the melted butter has cooled slightly to prevent it from cooking the eggs.

Step 5

In a separate bowl, mix the sublimated strawberries with the flour and baking powder. Gently fold this dry mixture into the wet ingredients until just combined. Over-mixing the batter can result in dense muffins, so mix until you see no more streaks of flour.

Step 6

Divide the batter evenly into the prepared muffin tray, filling each mold about 2/3 full.

Step 7

Bake the muffins in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Rotating the tray halfway through baking can ensure even baking.

Step 8

Let the muffins cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely. Cooling on a wire rack prevents the muffins from getting soggy as they cool.

Servings

Imagine this: A lazy Sunday morning, and the aroma of freshly baked muffins wafting through your kitchen. These lemon-strawberry muffins are not just a mid-morning snack; they're an experience. Serve them warm with a pat of butter and a side of fresh fruit for a refreshing breakfast. Feeling adventurous? Pair them with a dollop of Greek yogurt and a drizzle of honey for an extra touch of indulgence. Hosting a brunch? These muffins make an excellent addition to your spread. The tanginess of the lemon and the burst of strawberry flavor provide a delightful contrast to savory dishes like quiches and omelets. For a fun twist, try crumbling the muffins over vanilla ice cream for a summery dessert that will have everyone asking for seconds. Planning a picnic? Pack these muffins in a basket along with some chilled lemonade and a few cheese and cracker assortments. They're perfect for munching on while lounging on a blanket in the sun. The possibilities are endless, but one thing's for sure: these muffins are always a crowd-pleaser.

Variations

Want to make these muffins gluten-free? Substitute the flour with a gluten-free flour blend that works well for baking. Ensure the baking powder used is also gluten-free to keep the recipe completely gluten-free. To make these muffins vegan, replace the eggs with a flaxseed egg substitute (mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water for each egg and let it sit for a few minutes). Use a plant-based milk like almond or soy, and swap the butter for a vegan butter alternative. With these simple adjustments, you can enjoy these delicious muffins regardless of dietary preferences.

Faq

Can I use fresh strawberries instead of sublimated strawberries?
Yes, you can use fresh strawberries, but make sure to chop them finely and lightly coat them in flour to prevent them from sinking to the bottom of the muffins.
What if I don't have lemon zest?
If you don't have lemon zest, you can use a bit more lemon juice or even some lemon extract. However, the zest adds a unique flavor that elevates the muffins.
How can I ensure my muffins are fluffy?
Make sure not to overmix the batter. Overmixing can lead to dense muffins. Gently fold the ingredients together until just combined.
Can I freeze these muffins?
Absolutely! These muffins freeze well. Just make sure they are completely cooled before wrapping them individually and placing them in a freezer-safe bag.
Can I double this recipe?
Yes, you can double the recipe. Just make sure to use larger mixing bowls and possibly bake in batches if your oven can't accommodate all the muffins at once.
Can I add nuts or other fruits to this recipe?
Certainly! Adding nuts like walnuts or pecans can provide extra crunch. You can also experiment with different dried fruits or berries for added variety.