Strawberry Muffins Lemon Glaze (Printable Version)

Moist muffins filled with fresh strawberries and finished with a tangy lemon glaze for a sweet treat.

# 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 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

# Step-by-Step:

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, 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 reaches a smooth consistency.
04 - Pour wet ingredients into the dry mixture and stir gently until just combined. Do not overmix to maintain muffin structure.
05 - Gently fold diced strawberries into the batter using a spatula or folding motion.
06 - Divide batter evenly among muffin cups, filling each approximately two-thirds full.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
09 - Whisk powdered sugar with lemon juice and zest until smooth and pourable.
10 - Drizzle lemon glaze over completely cooled muffins.

# Expert Advice:

01 -
  • They're genuinely moist and fluffy, not dense or dry like so many homemade muffins can be.
  • The lemon glaze is bright enough to feel fancy but simple enough that you won't second-guess yourself while making it.
  • You can have fresh, warm muffins in about 35 minutes total, which somehow feels like cheating when people think you've been slaving away.
02 -
  • Overmixing the batter is the only real way to ruin these—your instinct will be to keep stirring until it looks smooth, but stop while it still looks shaggy and rough.
  • If your strawberries are really watery or it's a humid day, the batter might be wetter than expected, which is actually fine and won't hurt the final product.
03 -
  • Room temperature eggs and yogurt mix into the batter more smoothly, so pull them out of the fridge 15 minutes before you start if you're being thorough.
  • The microplane zester is genuinely worth owning if you bake at all—it gets you the zest without the bitter white pith that comes with other methods.
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