Strawberry Muffins Lemon Glaze (Printable)

Fluffy muffins with fresh strawberries and a tangy lemon glaze, perfect for breakfast or a 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

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
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 the dry mixture and gently fold together until just combined, avoiding overmixing.
05 - Gently fold diced strawberries into the batter using a spatula, distributing evenly throughout.
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 into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with fresh lemon juice, adding juice gradually until achieving desired consistency, then stir in lemon zest.
10 - Drizzle glaze over completely cooled muffins just before serving.

# Expert Suggestions:

01 -
  • They stay impossibly moist for days, which means you can actually enjoy them beyond day one without them turning to cardboard.
  • The lemon glaze adds just enough tang to keep these from feeling too sweet, making them feel more like a proper breakfast than dessert pretending to be breakfast.
  • You'll have a dozen muffins ready in under 40 minutes, which beats running to the bakery and costs a fraction of the price.
02 -
  • Don't be tempted to mix until the batter looks perfectly smooth—lumps are your friend and disappear during baking, but overmixing creates tough, tunneled muffins that never recover.
  • The real secret is drying your strawberries after dicing them, because any excess moisture will pool in the bottom and create a soggy layer instead of distributing evenly throughout.
03 -
  • Room temperature ingredients mix together more smoothly and create a better emulsion, so pull your eggs and milk out of the fridge 20 minutes before you start if you have the time.
  • The glaze should be thick enough to cling to the muffin but thin enough to drizzle, so add lemon juice one tablespoon at a time and taste as you go because you control the tartness.
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