# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup plain Greek yogurt or sour cream
10 - 1/3 cup vegetable oil or melted unsalted butter
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon pure vanilla extract
→ Fruit
13 - 1 1/2 cups fresh strawberries, hulled and diced
→ For the Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
16 - 1/2 teaspoon lemon zest
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - Whisk flour, granulated sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl until fully incorporated.
03 - Mix eggs, whole milk, Greek yogurt or sour cream, vegetable oil or melted butter, lemon juice, and vanilla extract in a separate bowl until smooth.
04 - Gently fold wet mixture into dry ingredients, stirring just until combined—avoid overmixing.
05 - Carefully fold diced fresh strawberries into the batter.
06 - Distribute batter evenly into prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins rest in the pan for five minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, fresh lemon juice, and lemon zest together until smooth and pourable. Adjust texture by adding more lemon juice or sugar if needed.
10 - Drizzle prepared glaze over cooled muffins and serve.
