Spring is officially here and I couldn’t be happier! Is it just me, or did it seem like an especially long winter?! Either way, I’m glad it’s time for some spring baking. I personally love to add lemon to much of my spring baking. Instead of doing classic lemon crumb muffins, I decided it would be more fun to put a spin on them and create a strawberry lemonade inspired version. They’re perfect for brunch, high tea, showers, luncheons, and any regular day of the week. They would also be a great spring bake sale item, since they travel and package especially well! Whenever you decide to make them, I hope you take a moment to pause and enjoy!
Preheat oven to 350 and line two muffin pans with cupcake liners. Mix crumble ingredients together and set aside. In a large bowl, mix the butter, milk, and sugar together. Beat in egg and vanilla extract. Follow with lemon juice and zest
In a separate bowl, stir dry ingredients together. Gradually add to wet mixture.
Scoop batter in muffin cavities, filling them halfway full.
Place a teaspoon sized dollop onto each filled tin. Swirl into batter, using toothpick
Top each muffin with about a tablespoon of crumble and bake 12-14 minutes. Or until lightly golden on top.
Set aside to cool.
Meanwhile prepare glaze ingredients. Drizzle over cooled muffins