Hi Ya’ll,

Today I was in the spirit of cooking and baking! Not just any ole’ repeat recipe, BUT something savory and tastey. I mean it is Saturday after all! You can’t go wrong with an amazing desert paired with a day of quick Target shopping, homemade Lasagna for dinner (Oh, and I made this with a twist—> Cream cheese instead of Ricotta! A H M A Z I N G!) and quality time with my guys. However, I was originally torn between something strawberry or something of another flavor….

Let’s says Chocolate……OR Blueberry…..Or Raspberry…..OR Apple….?? Ahhhh, so many options!

See my dilemma? Anyway, I finally decided on lemon and strawberry and I’m so glad I did. I think that my tummy thanked me too 🙂 And of course my husband’s tummy and little guy!

So here’s the recipe below for my STRAWBERRY LEMON MUFFINS WITH STRAWBERRY GLAZE. Feel free to tweak it to your own liking, BUT trust me when I say—there’s no need! It’s perfect! And even more perfect tasting!



1 cup fresh or frozen (thawed) strawberries
1¾ cup all purpose flour
2 tsp baking powder
¼ tsp salt
⅓  cup white sugar
1 egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup greek strawberry flavored
1 tsp lemon extract


½ cup all purpose flour
½ cup sugar
¼ cup cold butter, cubed
1 tsp lemon zest OR lemon extract (***for stronger lemon flavor)



  1. Line a muffin pan with cupcake liners OR (***butter muffin pan well).
  2. In a large mixing bowl, combine 1¾ cup flour, 2 tsp baking powder, ⅓ cup sugar and 1/4 tsp salt.
  3. In another mixing bowl, combine the egg, 3/4 cup milk, 1/4 cup melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the greek yogurt and mix well. The mixture will be thick and lumpy.

4. In a smaller mixing bowl, combine ½ cup all-purpose flour, ½ cup white sugar and the lemon zest OR (***1 tsp lemon extract) to make the topping. Cut in the butter until the mixture resembles crumbs.

5. Put about ¼ cup of the batter in each muffin cup. Top with the strawberries and then top with the topping.

6. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. If using fresh strawberries, bake for 15 minutes and increase the time, if needed.

7. Cool on a wire rack for 10-15 minutes before serving.



1 1/2 cup frozen strawberries
2 tsp lemon juice
1 tsp corn starch
1 tsp sugar (brown or white)
3 tbsp hot water


1. Place frozen strawberries in small pot (uncovered) and put on medium heat. Wait for strawberries to warm a bit.
2. Add 2 tsp of lemon juice, 1 tsp sugar to pot and stir with spoon until well combined.
3. In a small bowl, add 3 tbsp of hot water and 1 tsp of corn starch and stir well. Once mixture looks “milky”, pour into pot and stir again.
4. Stir every well and bring heat to low and allow to simmer for 5 minutes, until thick and glaze-like.
5. Serve immediately over muffins.
6. ***Add 1 tsp on powdered sugar on top for dramatics if you’d like! Hahaha!

Wallah! A tasteful desert!



Enjoy! Xx, S.


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