Strawberry muffins with strawberry icing

Makes 16 large or 24 small muffins

1 hour

Rating (4 ratings)


200 g butter, melted
4 eggs, preferably organic
270 g Dansukker Organic Sugar
1 tsp Dansukker Vanilla Sugar
200 ml milk
Zest of 1 lemon, preferably organic
360 g plain flour
2 tsp baking powder
1 pinch of salt
100 g fresh strawberries, chopped

200 g butter, softened at room temperature
300 g Dansukker Organic Icing Sugar, sieved
2 tbsp strawberry powder (available from stores that stock a wide range of goods)
300 g cream cheese
Juice of 1/2 lemon
3 tbsp strawberry jam


Pre-heat the oven to 200 °C.
Melt the butter.
Beat the eggs and sugar until fluffy.
Fold in the melted butter, milk and chopped lemon zest.
Mix the flour, baking powder and salt and sieve into the mixture.
Wash the strawberries, chop them into small pieces and fold them into the mixture.
Line a muffin tray with paper cups and divide the mixture evenly between them.
Bake the muffins in the centre of the oven for about 10 minutes or until they are golden brown. (Test using a skewer; when you pull it out it should be completely dry.)
Pipe icing on top before serving.

Beat the butter, sieved icing sugar and strawberry powder until fluffy.
Whisk in the cheese and lemon juice.
Fold in the strawberry jam.
Pipe or spread the icing onto the muffins.

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