Strawberry Lemon Muffins Glaze (Printable)

Moist, fluffy muffins filled with strawberries and lemon, topped with a sweet-tart glaze—perfect for spring mornings.

# 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

→ 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 standard 12-cup muffin tin with paper liners or lightly grease.
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 eggs, whole milk, yogurt or sour cream, vegetable oil or melted butter, lemon juice, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and gently stir just until combined, avoiding overmixing for optimal texture.
05 - Gently fold diced strawberries into the batter until evenly distributed.
06 - Spoon batter into prepared muffin cups, filling each approximately three-quarters full for consistent rise.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes. Transfer muffins to a wire rack to cool completely for best texture.
09 - Whisk powdered sugar, fresh lemon juice, and lemon zest in a small bowl until glaze is smooth and pourable. Adjust consistency as needed by adding additional juice or sugar.
10 - Drizzle glaze over fully cooled muffins prior to serving for optimal presentation.

# Expert Advice:

01 -
  • These muffins stay fluffy and moist for days, and their burst of lemon makes your kitchen smell like sunshine.
  • You can swap berries or tweak the glaze, which means this recipe fits whatever you have on hand or whatever mood you&rsquot;re in.
02 -
  • If you mix the batter too much, the muffins will turn dense rather than fluffy—I learned this after an impatient stir.
  • Toss berries with a spoonful of flour before folding in to prevent sinking and soggy bottoms.
03 -
  • Let muffins cool completely before glazing or the topping will soak in and disappear.
  • Rub lemon zest into sugar before adding for a more intense citrus aroma.
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