Strawberry Muffins Lemon Glaze (Printer-Friendly)

Fluffy strawberry muffins bursting with fresh fruit and topped with bright, tangy lemon glaze.

# 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

# Steps:

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 combined.
03 - In a separate bowl, whisk together vegetable oil, eggs, Greek yogurt, milk, and vanilla extract until the mixture is smooth and homogeneous.
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 strawberries into the batter using a spatula, being careful to distribute evenly throughout.
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 or with minimal crumbs.
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 together powdered sugar, lemon juice, and lemon zest until the glaze reaches a smooth, pourable consistency. Drizzle the glaze over completely cooled muffins.

# Expert Suggestions:

01 -
  • They stay wonderfully moist thanks to the Greek yogurt, so they don't dry out even after a day or two.
  • The lemon glaze is tangy enough to cut through the sweetness, making them feel less like dessert and more like something you can justify for breakfast.
  • Minimal mixing means you won't accidentally toughen the crumb by overworking the batter.
02 -
  • Overmixing the batter is the most common mistake—if you can still see a few streaks of flour, stop mixing because the residual stirring will finish the job.
  • Using room-temperature eggs and yogurt helps the batter come together more smoothly and bake more evenly than cold ingredients straight from the fridge.
03 -
  • Let the batter rest for a few minutes before filling the muffin tin—this helps the leavening agents activate for even better rise.
  • A light drizzle of glaze while the muffins are still warm helps it set into the crumb, but letting them cool completely ensures the glaze stays on top and looks pristine.
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