Strawberry Muffins With Vanilla Lemon Glaze

• butter, room temperature↗8 tablespoons
• sugar↗3⁄4 cup
• eggs, room temperature↗2
• zest from 2 lemon
• all-purpose flour↗1 1⁄2 cups
• cornmeal↗2 tablespoons
• baking soda↗1⁄4 teaspoon
• baking powder↗1⁄4 teaspoon
• salt↗1⁄2 teaspoon
• fresh squeezed lemon juice↗1⁄3 cup
• yogurt↗1⁄3 cup
• vanilla extract↗1⁄2 teaspoon
• strawberry, finely diced↗1 cup
• powdered sugar↗1⁄2 cup
• fresh-squeezed lemon juice↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees. Grease a muffin tin and line with paper liners.

2. 2

   Combine the flour, cornmeal, baking soda and powder, and salt in a medium bowl. In a large bowl, use a mixer to whip the butter for 5 minutes until it is light and fluffy. Add the sugar and cream for another 2 minutes.

3. 3

   With mixer on low, add the eggs one at a time, and then the lemon zest.

4. 4

   In a small bowl, mix together the lemon juice, yogurt, and vanilla. With mixer on low slowly pour in the liquid, and then gradually add the flour, mixing just until combined.

5. 5

   Finally, use a spoon to fold in the sliced strawberries. Spoon the batter into the muffin tin.

6. 6

   Bake for 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for 45 minutes.

7. 7

   Meanwhile, prepare glaze by combining powdered sugar and lemon juice.

8. 8

   Once the muffins have cooled, top with glaze. Garnish with slices of strawberries and dust with powdered sugar before serving.