Strawberry Muffins Lemon Glaze (Print Version)

Fluffy strawberry muffins infused with fresh fruit and bright lemon glaze, ideal for breakfast or snacks.

# 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 until evenly distributed.
03 - In a separate bowl, whisk vegetable oil, eggs, Greek yogurt, milk, and vanilla extract until the mixture is smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; some lumps are acceptable.
05 - Gently fold the diced strawberries into the batter using a spatula until evenly distributed throughout.
06 - Divide the batter evenly among the muffin cups, filling each cavity approximately two-thirds full to allow for rise during baking.
07 - Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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 powdered sugar with lemon juice and zest until smooth and pourable. Drizzle the glaze generously over the cooled muffins.

# Additional Tips::

01 -
  • They're foolproof—even if you've never baked a muffin, these come out soft and forgiving every single time.
  • The Greek yogurt keeps them moist for days, which means you can actually enjoy them past the first morning.
  • That lemon glaze is the kind of topping that makes people ask for the recipe before they've finished eating.
02 -
  • Don't mix the batter like you're angry at it—I learned this the hard way when a batch came out dense and sad; gently is not just advice, it's the difference between tender muffins and miniature bricks.
  • Dice your strawberries small and pat them dry with paper towels before folding, or they'll weep water into the batter and make everything soggy.
03 -
  • Use a small ice cream scoop to divide the batter—it's faster than a spoon and ensures every muffin is the same size so they bake evenly.
  • Don't skip cooling the muffins completely before glazing, or the glaze will melt and slide right off into a puddle.
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