Strawberry Muffins Lemon Glaze (Printable Version)

Fluffy strawberry muffins enriched with fresh fruit and topped by a zesty lemon glaze for a bright finish.

# 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 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 well combined.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix, as this will result in dense muffins.
05 - Gently fold the diced fresh strawberries into the batter using a spatula, distributing them evenly throughout.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately 2/3 full to allow room for rising.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with minimal crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until the glaze reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze over the cooled muffins, allowing it to set for a few minutes before serving.

# Additional Tips::

01 -
  • The batter stays moist and tender because Greek yogurt does the heavy lifting, making these muffins taste homemade without the dense, crumbly mess.
  • Fresh strawberries burst with juice as they bake, creating little pockets of flavor that make every bite feel different.
  • The lemon glaze is the secret weapon—it cuts through sweetness and makes the strawberries taste even more vivid.
  • Ready in 35 minutes from start to finish, which means you can have fresh muffins before your coffee gets cold.
02 -
  • Pat your strawberries dry before folding them in—any excess moisture will make the batter heavier and the baked muffins less fluffy, turning them dense instead of tender.
  • Don't walk away while the glaze is setting; if you drizzle it onto warm muffins, it'll soak in and disappear, but on completely cool muffins it stays put and creates that beautiful shine.
03 -
  • Room temperature ingredients mix more smoothly and create a more tender crumb, so take your eggs and yogurt out of the fridge while you preheat the oven.
  • If your oven runs hot, start checking the muffins a minute or two early—burnt tops hide a perfectly baked interior, and slightly underbaked centers in the middle of the pan mean you've overcooked the edges.
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