Strawberry Streusel Muffins

Directions

• For the Cake: 
  •Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. 
  •In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. 
  •In a large bowl, beat the softened butter and honey (or maple syrup) until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. 
  •Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt and lemon juice. Begin and end with the dry ingredients. Mix until just combined. 
  •Gently fold in the chopped strawberries. 
  •Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 
  •Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• For the Glaze: 
  •In a small saucepan, combine the chopped strawberries, honey (or maple syrup), lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens to a jam-like consistency, about 10-15 minutes. 
• Cool: 
  •Let the glaze cool slightly before spreading it over the cooled cake.
• Serving: Once the cake is completely cooled, spread the strawberry lemon glaze evenly over the top.
• Garnish (Optional): Garnish with fresh strawberry slices and a sprinkle of lemon zest if desired.
• Serve: Cut into slices and serve. Enjoy your delicious, fresh, and flavorful Strawberry Lemon Breakfast Cake!