Strawberry Muffins Lemon Glaze (Printable)

Fluffy muffins with fresh strawberries and a tangy lemon glaze, perfect for breakfast or a sweet snack.

# Components:

→ 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 whole 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 oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
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, milk, and vanilla extract until the mixture is smooth and homogeneous.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; slight lumps are acceptable.
05 - Gently fold the diced strawberries into the batter using a rubber spatula with minimal strokes to preserve fruit integrity.
06 - Divide the batter evenly among the muffin cups, filling each approximately two-thirds full to allow for proper rise.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean. Tops should be golden brown.
08 - Remove from oven and allow muffins to rest in the pan for 5 minutes. Transfer to a wire rack and cool completely before glazing.
09 - Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable. Adjust lemon juice quantity for desired consistency.
10 - Drizzle the lemon glaze over completely cooled muffins using a spoon or fork in a decorative crosshatch pattern.

# Expert Advice:

01 -
  • They stay incredibly moist thanks to the Greek yogurt, and you won't feel that dry crumbly feeling midway through eating one.
  • The lemon glaze sounds fancy but takes about two minutes, making you feel like you actually know what you're doing in the kitchen.
02 -
  • Room temperature ingredients mix together more smoothly and create a better crumb structure—if your eggs came straight from the fridge, run them under warm water for a minute before cracking them in.
  • The moment you see a few flour streaks disappear is the moment to stop stirring, even though it feels like you should keep going until it's perfectly combined.
03 -
  • If strawberries aren't in season, defrost frozen ones and pat them very dry before folding them in—their water content is higher, so don't add extra liquid to the recipe.
  • A simple muffin tastes better when made slowly and with intention, so resist the urge to rush and overmix; the moment of hesitation when you're not sure if it's mixed enough is usually exactly when you should stop.
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