Strawberry-Lemon Shortcake Muffins
|Source:||Kristen J. Gough|
This is a variation of a recipe from one of my favorite cookbooks, The America's Test Kitchen Family Cookbook. Try this fruity dessert as an alternative to those pre-packaged shortcakes!
|Prep Time:||10 minutes|
|Cook Time:||20 minutes|
|Number of Servings:||About 15 muffins|
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup plain or vanilla yogurt
3/4 cup sour cream
8 Tbsp. butter, softened
1 Tbsp. lemon zest
1 tsp. almond extract (optional)
Lemon glaze ingredients
1/3 cup fresh squeezed lemon juice
2 Tbsp. milk
3-4 cups powdered sugar
dash of salt
|Directions:||1. Preheat the oven to 375 degrees F. In a small bowl, blend together all of the dry ingredients, including the lemon zest. In a large bowl, beat together the butter and sugar. Blend in the eggs and then the yogurt, sour cream and almond extract.
2. Stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Line two muffin cup pans with muffin papers or grease well. Fill each muffin cup to 2/3 of the way full. You will probably have enough batter for 15 muffins.
3. Bake the muffins for about 20 minutes or until just golden brown. Allow to cool. Mix the glaze ingredients – the consistency should be thick enough so that when it is spooned onto the muffins it doesn't run too far down the sides. Add more powdered sugar to adjust the thickness. Gently spoon the glaze onto each muffin. Let the glaze set for at least an hour before serving.
4. Cut the fresh strawberries into bite-sized pieces. Cut the muffins in half horizontally. To serve, place two generous tablespoons of strawberries onto the bottom half of the muffin. Top with whipped cream, if you want, and then add the top half of the muffin. Dust with powdered sugar to add some flair.