Strawberry Muffins with Lime Glaze

For the muffins:

To avoid having pink muffin batter, it helps to freeze the chopped strawberries in a single layer on a small plate in the freezer. Do this right after chopping them, before you prepare the rest of the recipe. It only takes 20 to 30 minutes to firm up the berries when they are chopped small.

Preheat oven to 400°F. Line a 12-count muffin tin with paper liners and set aside.

Mix egg, milk and oil in small bowl. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Add the frozen chopped strawberries and gently fold, just enough to coat the berries with the flour mixture. Add the wet ingredients into the dry ingredients and gently fold again, taking care to not overmix.

Spoon batter into the muffin tin. Bake for 15 to 17 minutes, or until muffin tops are puffed and golden. Let muffins cool on a wire rack.

For the lime glaze:
Stir together all of the glaze ingredients until combined and smooth. Spoon over the cooled muffins and let the glaze set.