Strawberry Lemon Muffins Glaze (Printable)

Moist, fluffy muffins with fresh strawberries and bright lemon, topped with a sweet-tart glaze.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - Zest of 1 large lemon

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup plain Greek yogurt or sour cream
10 - 1/3 cup vegetable oil or melted unsalted butter
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon pure vanilla extract

→ Fruit

13 - 1 1/2 cups fresh strawberries, hulled and diced

→ For the Glaze

14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
16 - 1/2 teaspoon lemon zest

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
03 - In a separate bowl, whisk eggs, milk, yogurt or sour cream, vegetable oil or melted butter, lemon juice, and vanilla extract until mixture is smooth.
04 - Add the wet mixture to the dry ingredients. Stir gently with a spatula until just combined, ensuring not to overmix.
05 - Fold in diced strawberries carefully to distribute them throughout the batter.
06 - Divide batter evenly among the muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
09 - In a bowl, whisk powdered sugar, lemon juice, and lemon zest until a smooth, pourable glaze forms. Adjust consistency as needed with additional lemon juice or sugar.
10 - Drizzle glaze over cooled muffins immediately before serving.

# Expert Advice:

01 -
  • The lemon glaze gives each muffin a sunny sparkle you only discover when you bite in.
  • It's the kind of easy bake that turns a weekday breakfast into something special without any fuss.
02 -
  • If you toss strawberries with a bit of flour before folding, they won't sink to the bottom.
  • Let the muffins cool completely before glazing, or the glaze will melt and run right off.
03 -
  • Use room temperature eggs and yogurt for a smoother batter that bakes deep and fluffy.
  • Adding a pinch more lemon zest to the glaze makes it twice as fragrant—don't skip it if you love citrus.
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