Strawberry Muffins Lemon Glaze (Printable Version)

Fluffy muffins bursting with fresh strawberries and a tangy lemon glaze topping, perfect anytime.

# 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, granulated sugar, baking powder, baking soda, salt, and lemon zest.
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 ingredient mixture and stir gently with a spatula until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Gently fold the diced strawberries into the batter using a spatula, distributing them 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, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
09 - 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 completely cooled muffins, allowing it to set slightly before serving.

# Expert Advice:

01 -
  • The texture is impossibly moist without feeling heavy—that's the Greek yogurt working its quiet magic.
  • Fresh strawberries burst through every bite, so the muffins taste nothing like that box mix you tried once.
  • The lemon glaze is tangy enough to cut through sweetness, making you feel sophisticated even in your kitchen clothes.
02 -
  • Don't overmix the batter—I learned this the hard way with dense, rubbery muffins that no amount of glaze could save.
  • Dice your strawberries small enough that they distribute evenly, but not so fine that they disappear into the batter.
03 -
  • Toss your diced strawberries in a tablespoon of flour before folding them in—it helps them stay suspended instead of sinking to the bottom.
  • Make the glaze thinner than you think you need it to; it thickens slightly as it sets and you want it to drape rather than sit in blobs.
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