Strawberry Muffins Lemon Glaze (Printable)

Fluffy strawberry treats with fresh fruit and bright lemon glaze, ideal for breakfast or a tasty snack.

# What You 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 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 each cup.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - In a separate bowl, whisk together vegetable oil, eggs, yogurt or sour cream, milk, and vanilla extract until the mixture is smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain muffin texture.
05 - Gently fold the diced strawberries into the batter using a spatula, distributing them evenly throughout.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately two-thirds full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk powdered sugar with lemon juice and zest until the glaze reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze over the completely cooled muffins. Allow glaze to set before serving.

# Expert Hints:

01 -
  • They stay tender and moist for days, which means you can actually enjoy them past the first morning without them turning into hockey pucks.
  • The lemon glaze is bright enough to feel fancy but takes about three minutes, so there's no fussy work involved.
  • Fresh strawberries do all the flavor work for you—no fancy extracts or complicated techniques needed.
02 -
  • The difference between a moist muffin and a dry one is stopping the mixing the moment you don't see flour anymore—one extra 10 seconds of stirring and you've changed everything.
  • Room-temperature ingredients mix together smoothly without creating lumps, so pull your eggs and yogurt out of the fridge a few minutes early if you remember.
  • Fresh strawberries really matter here because frozen ones release too much liquid and make the batter soggy, so use them when they're in season.
03 -
  • If strawberries are at their peak sweetness and ripeness, reduce the sugar by 2 tablespoons because the fruit will carry the sweetness on its own.
  • The lemon zest is what separates these from ordinary strawberry muffins, so use a microplane and really get all the bright yellow outer layer—the white pith underneath is bitter.
  • If you accidentally overmix the batter and it looks slightly curdled, don't panic—fold in the strawberries anyway and you'll be fine, though the crumb will be slightly denser.
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