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Summer fruit muffins
SUMMER FRUIT MUFFINS are the perfect warm weather breakfast. Moist muffins are topped with a lemon glaze and berries bringing you all the fresh flavors of summer!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
10
Calories
293
kcal
Author
Janette Fuschi
Ingredients
For the muffins:
1 ¼
cups
all-purpose flour
1 ½
teaspoons
baking powder
1
teaspoon
salt
2
large eggs
room temperature
½
cup
vegetable oil
1
cup
buttermilk
½
cup
granulated sugar
1
teaspoon
vanilla
1
teaspoon
lemon zest
1
teaspoon
lemon juice
For the glaze:
2
tablespoons
lemon juice
1
cup
powdered sugar
1
tablespoon
unsalted butter
melted
1
teaspoon
water
12
ounces
mixed berries of choice
Instructions
For the muffins:
Preheat oven to 375 degrees F.
Line a muffin pan with 10 paper liners.
To a large mixing bowl combine the flour, baking powder and salt.
To a separate bowl whisk the eggs, oil, buttermilk and sugar until smooth and light. Stir in the vanilla.
Use a fork to mix the wet ingredients while adding the dry ingredients in batches until well mixed and smooth.
Stir in the lemon zest and juice.
Fill the muffin liners 3/4 full and bake for 25 minutes until lightly golden. When you insert a toothpick into the center should come out clean.
Remove from pan immediately onto a wire rack to cool.
For the glaze:
To a mixing bowl add the lemon juice and powdered sugar. Whisk in the melted butter and water until smooth.
Drizzle glaze on top of the cooled muffins and add fruit. Allow the glaze to set.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
10
g
|
Cholesterol:
38
mg
|
Sodium:
272
mg
|
Potassium:
140
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
140
IU
|
Vitamin C:
2.5
mg
|
Calcium:
64
mg
|
Iron:
1
mg