Strawberry Lemon Glaze Muffins (Print View)

Moist, fluffy strawberry muffins with fresh fruit and a tangy lemon glaze, perfect for snacks or breakfast.

# Ingredient List:

→ 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 oil.
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, 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 to maintain tender, fluffy muffins.
05 - Gently fold the diced strawberries into the batter using a folding motion to distribute evenly without breaking down the fruit.
06 - Divide the batter evenly among the 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 or with only a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar, fresh lemon juice, and lemon zest until the mixture reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze over the cooled muffins in a decorative pattern.

# Expert Tips:

01 -
  • They're genuinely moist without feeling heavy, thanks to the yogurt and oil balancing each other perfectly.
  • The lemon glaze tastes like sunshine and costs almost nothing to make.
  • You can have warm muffins on the table in under 40 minutes, start to finish.
02 -
  • Don't dice strawberries in advance; they weep liquid and make the batter soggy instead of moist—prep them right before folding.
  • Overmixing the batter is the number one mistake, and it turns these into hockey pucks; a few lumps means you're doing it right.
03 -
  • Room temperature ingredients blend more smoothly and create better texture than cold ones straight from the fridge—set them out while you preheat the oven.
  • If you want to add texture, fold in chopped nuts or even a handful of white chocolate chips after the strawberries; they stay where you put them without sinking.
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