STRAWBERRY COFFEE CAKE MUFFINS WITH LEMON ICING

Ingredients:

FOR MUFFINS:

1/4 cup unsalted butter softened
3/4 cup light brown sugar
1 egg
1 tsp vanilla
Zest of 1 lemon
11/2 cup all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup milk
1 1/2 cup fresh strawberries chopped

FOR STREUSEL:

1/4 cup butter cold and diced
1/2 cup all purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar

LEMON ICING:

1 1/2 cups confectioners powdered sugar
Zest of 1 lemon
Juice of 1 lemon
1/4 tsp salt
1 tbsp butter

Instructions:

1. Preheat oven to 350 degrees F. Either use a non-stick cooking spray to grease a 12-cup muffin tin or line each cup with cupcake liners. Set aside.
2. In a large bowl, cream together butter and brown sugar together, then add lemon zest, egg, and vanilla. Whisk together well.
3. Combine flour, baking powder, and salt in a separate bowl.
4. Alternate adding the flour mixture and milk to the butter mixture, mixing until flour is just combined each time.
5. Add 1/2 cup strawberries to batter and fold in gently.
6. Using a cookie scoop, spoon batter into prepared muffin tin. Spoon remaining strawberries on top of the batter in tin.

You can find complete recipes HERE 

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