Strawberry Muffins Lemon Glaze (Printable Version)

Moist, fluffy strawberry muffins topped with a bright, tangy lemon glaze for a delightful treat.

# What You'll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 2 large eggs
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/4 cup milk
10 - 1 teaspoon vanilla extract
11 - 1 1/2 cups fresh strawberries, diced
12 - 1 tablespoon lemon zest

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# Directions:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - In a separate bowl, whisk together vegetable oil, eggs, Greek yogurt or sour cream, milk, and vanilla extract until the mixture reaches a smooth consistency.
04 - Pour the wet ingredient mixture into the dry ingredient mixture and stir gently with a spatula until just combined. Do not overmix, as this will result in dense muffins.
05 - Gently fold the diced strawberries into the batter using a spatula until evenly distributed throughout.
06 - Divide the batter evenly among the prepared muffin cups, filling each cup approximately two-thirds full.
07 - Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
08 - Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
09 - In a small bowl, whisk powdered sugar with fresh lemon juice and lemon zest until the glaze reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze evenly over the cooled muffins using a spoon or piping drizzler.

# Expert Suggestions:

01 -
  • The batter comes together in minutes, which means you can have fresh muffins on the table before your second cup of coffee gets cold.
  • Fresh strawberries stay whole enough to taste like actual fruit, not just a faint memory of something sweet.
  • That lemon glaze is bright and sophisticated without being overly fussy or difficult to pull off.
02 -
  • Room-temperature eggs and yogurt mix in more smoothly and create better texture than cold ones straight from the fridge.
  • The moment you see the first golden edge on a muffin top, they're probably done—overbaking makes them dry no matter how much yogurt you add.
03 -
  • Toss your diced strawberries in a tablespoon of flour before folding them in—this helps keep them from sinking to the bottom of the muffin.
  • Don't skip the five-minute rest in the pan; it's when the muffins firm up just enough to transfer without falling apart, but while they're still warm enough to enjoy.
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