Strawberry Muffins Lemon Glaze (Print Version)

Fluffy muffins filled with fresh strawberries and a bright lemon glaze for a perfect breakfast or snack.

# What You'll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - ½ cup vegetable oil
07 - 2 large eggs
08 - ¾ cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1½ cups fresh strawberries, diced
11 - Zest of 1 lemon

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice
14 - Zest of ½ lemon, optional

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together vegetable oil, eggs, milk, vanilla extract, and lemon zest until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined, being careful not to overmix.
05 - Gently fold diced strawberries into the batter using a spatula.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
09 - Whisk powdered sugar with fresh lemon juice, gradually adding juice until reaching desired consistency. Stir in lemon zest if desired.
10 - Drizzle prepared glaze over completely cooled muffins before serving.

# Additional Tips::

01 -
  • These muffins stay moist for days, which means you can actually enjoy them without feeling rushed to finish them all at once.
  • The lemon glaze hits that perfect sweet-tart balance that makes people keep coming back for just one more bite.
  • Everything comes together in under 40 minutes from start to finish, so breakfast or dessert is never stressful.
02 -
  • The moment you think you might be overmixing is actually the perfect time to stop because the batter will continue to blend slightly as you fold in the strawberries.
  • If you're using frozen strawberries, thaw them completely and drain off all the liquid or your muffins will be soggy and dense instead of tender.
03 -
  • Room temperature ingredients mix together much more smoothly and create a batter that's evenly textured throughout.
  • If your oven runs hot or cold, invest in an oven thermometer because it's the difference between perfectly golden muffins and ones that are either underbaked or dry.
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