Strawberry Lime Muffins
Fragrant, tender, and lightly sweet, these Strawberry Muffins with Lime Glaze are a quick and easy baked treat. Fiber-rich with fresh strawberries and lightly spiced with cinnamon, they’re finished with a bright lime glaze for a zesty, irresistible touch. Perfect for breakfast or snacks.
Equipment
- 1 muffin tin (12-cup)
- 12 paper liners
- 1 large mixing bowl
- 1 small mixing bowl
- Whisk or fork
- Rubber spatula
- Cooling rack
Ingredients
For the Muffins:
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup fresh strawberries chopped
For the Lime Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lime juice
- 2 teaspoons lime zest
Instructions
- Prepare the Strawberries for Baking: Start by preparing the strawberries so they hold their shape during baking and don’t turn your batter pink. Wash and pat dry 1 cup of fresh strawberries, then chop them into small, even pieces. Spread the chopped strawberries in a single layer on a small tray or plate and place them in the freezer for 20–30 minutes. This simple step will firm the berries and prevent them from bleeding into the batter, giving your muffins lovely bursts of strawberry throughout.
- Preheat the Oven and Prepare Muffin Tin: While the strawberries chill, preheat your oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners, ensuring each cup is evenly fitted. This prevents sticking and helps muffins lift easily once baked. Set the tin aside on a flat surface, ready for batter.
- Mix the Wet Ingredients: In a small mixing bowl, combine 1 large egg, ½ cup of milk, and ¼ cup of vegetable oil. Whisk them together thoroughly until smooth and fully blended. This mixture forms the base of your batter, providing moisture and richness while keeping the muffins tender. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1½ cups of all-purpose flour, ½ cup sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt, and ¼ teaspoon ground cinnamon. Make sure the baking powder and salt are evenly distributed throughout the flour. This ensures uniform rising and flavor in every bite.
- Coat the Strawberries: Remove the chilled strawberries from the freezer. Add them to the bowl of dry ingredients and gently fold them in using a spatula. This light coating of flour helps the berries stay suspended in the batter rather than sinking to the bottom of the muffins during baking. Handle the berries carefully to avoid breaking them.
- Combine Wet and Dry Mixtures: Pour the prepared wet mixture into the large bowl with the dry ingredients and strawberries. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; the batter should be slightly lumpy. Overmixing can create dense muffins rather than tender, fluffy ones.
- Portion Batter into Muffin Cups: Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise and form a rounded top. For consistency, you can use an ice cream scoop or a large spoon. Smooth the tops lightly with the spatula if needed.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15–17 minutes. Keep an eye on them toward the end; the muffins should puff up, have golden-brown tops, and spring back slightly when gently pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool the Muffins: Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them carefully to a wire cooling rack to cool completely. Cooling is important before glazing; otherwise, the lime glaze may melt and slide off the muffins.
- Prepare the Lime Glaze: While the muffins cool, prepare the glaze. In a small bowl, combine 1 cup powdered sugar, 3 tablespoons fresh lime juice, and 2 teaspoons lime zest. Stir until the mixture is smooth and slightly thick but pourable. Taste and adjust the lime juice if you prefer a more tangy flavor.
- Glaze the Muffins: Once the muffins have cooled completely, spoon or drizzle the lime glaze evenly over the tops. You can use a small spoon or a piping bag for more precise application. Allow the glaze to set for 10–15 minutes before serving, so it forms a thin, zesty layer that complements the sweet strawberry flavor.
- Serve and Enjoy: Serve the muffins fresh with coffee, tea, or a glass of milk. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The muffins can also be frozen for up to a month—just thaw and enjoy.
Notes
- Freeze the Strawberries First: Chilling chopped strawberries prevents them from bleeding into the batter, keeping your muffins beautifully speckled rather than pink.
- Do Not Overmix: Overmixing creates dense muffins. Fold ingredients gently until just combined for tender, light results.
- Room Temperature Ingredients: Using milk and eggs at room temperature helps the batter come together smoothly and promotes even baking.
- Adjust Sweetness and Tang: Taste the glaze before applying; you can increase lime juice for more tang or add a teaspoon of sugar for extra sweetness.
- Pan Prep Matters: Paper liners or greased muffin tins prevent sticking and help muffins rise evenly.
