Strawberry Muffins Lemon Glaze (Print)

Moist, fluffy strawberry muffins filled with fresh berries and finished with a tangy lemon glaze.

# 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

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
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, whole milk, vanilla extract, and lemon zest until fully incorporated.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined, avoiding overmixing.
05 - Gently fold diced strawberries into the batter.
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, adding juice gradually to reach desired consistency. Stir in lemon zest if desired.
10 - Drizzle glaze over completely cooled muffins immediately before serving.

# Expert Advice:

01 -
  • The batter comes together in under 20 minutes, leaving you time to actually enjoy your morning instead of spending it in the kitchen.
  • Fresh strawberries burst with flavor throughout, and the lemon glaze adds a sophisticated tang that saves these from tasting ordinary.
02 -
  • The most important rule: don't overmix the batter once you combine wet and dry—I learned this the hard way when I stirred one batch until it looked perfectly smooth, and the muffins came out dense enough to sink in tea.
  • Cold strawberries straight from the fridge make the glaze set faster and more evenly, while room temperature berries can release juice that turns the glaze watery.
03 -
  • Room temperature eggs and milk mix more smoothly with the oil, creating a more emulsified wet mixture that keeps the crumb tender.
  • Microplane zest right into the wet ingredient bowl rather than zesting separately—nothing gets lost and the oils stay in the batter where they belong.
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