Strawberry Muffins Lemon Glaze (Printable)

Fluffy strawberry muffins with fresh fruit and a tangy lemon glaze for a delightful treat.

# 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:

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 ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix to maintain muffin texture.
05 - Fold the diced strawberries into the batter using a gentle folding motion to distribute evenly without crushing the fruit.
06 - Divide the batter evenly among the 12 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 moist 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 mixture reaches a smooth, pourable consistency.
10 - Drizzle the lemon glaze over the cooled muffins using a spoon or piping bag for even coverage.

# Expert Tips:

01 -
  • They're genuinely moist without feeling heavy, thanks to the Greek yogurt trick that I discovered after one too many dry batches.
  • The bright lemon glaze cuts through the sweetness in a way that feels sophisticated but tastes like comfort.
  • You can have them cooling while you finish your coffee—35 minutes from craving to eating.
02 -
  • Don't let your strawberries be sitting in juice when you fold them in—pat them dry with paper towels first, or they'll release liquid and make the batter soggy and the texture dense.
  • Overmixing the batter is the number one muffin killer, and I learned this by making dozens of hockey pucks before I understood why; gentle folding and a few visible flour streaks are actually what you want.
03 -
  • Weigh your flour if you can—measuring by volume can pack it down and make your muffins denser than they should be, and a kitchen scale takes the guesswork out entirely.
  • If your strawberries are particularly large or juicy, cut them smaller than you think you need to; they shrink as they bake and release juice that needs somewhere to go.
Go Back