Strawberry Muffins Lemon Glaze (Printer-friendly)

Fluffy strawberry muffins bursting with fresh fruit, finished with a bright lemon glaze for a fresh flavor boost.

# 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

# How To Make It:

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, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - In a separate bowl, whisk together oil, eggs, yogurt, milk, and vanilla extract until the mixture is smooth and well combined.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Do not overmix to maintain tender muffins.
05 - Gently fold the diced strawberries into the batter using a spatula until evenly distributed.
06 - Divide the batter evenly among the prepared 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 before glazing.
09 - Whisk powdered sugar with fresh lemon juice and zest until the glaze reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze over cooled muffins, allowing it to set before serving.

# Expert Advice:

01 -
  • They stay moist for days because of the yogurt in the batter—no dry, crumbly disappointments here.
  • The lemon glaze is bright enough to make mornings feel special without being fussy or complicated.
  • One bowl gets the wet ingredients, one gets the dry—cleanup is almost as easy as eating them.
02 -
  • Overmixing is the main reason muffins come out dense—mix until you barely see a flour streak, then stop immediately.
  • Pat your strawberries dry with paper towels before dicing them, so excess water doesn't make the batter soggy or throw off your glaze consistency.
03 -
  • Make a double batch and freeze half—there's no real reason not to, since the oven's already hot and your hands are already sticky.
  • If you don't have Greek yogurt, sour cream works perfectly, or even regular yogurt if you drain it in a cheesecloth for ten minutes first.
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