Strawberry Muffins Lemon Glaze

There's something magical about the combination of sweet strawberries and bright lemon that transforms an ordinary muffin into something extraordinary. These Strawberry Muffins with Lemon Glaze are the perfect marriage of fruity sweetness and citrus tang, creating a breakfast treat that feels like sunshine in every bite. Whether you're looking for a delightful morning pastry or an afternoon snack, these moist, fluffy muffins deliver comfort and flavor in equal measure.

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What sets these muffins apart is the balance of flavors and textures. The fresh strawberries provide bursts of natural sweetness, while the lemon zest in the batter and the glossy lemon glaze on top bring a refreshing brightness that keeps each bite interesting. The tender crumb comes from the perfect ratio of wet to dry ingredients, and the gentle folding technique ensures you don't overwork the batter. This is American bakery-style baking at its finest—simple, approachable, and utterly delicious.

Ingredients

• For the Muffins: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ cup (120 ml) vegetable oil, 2 large eggs, ¾ cup (180 ml) whole milk, 1 tsp pure vanilla extract, 1 ½ cups (220 g) fresh strawberries (diced), and zest of 1 lemon
• For the Lemon Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp fresh lemon juice, and zest of ½ lemon (optional)

Instructions

Step 1: Prepare the oven and muffin tin

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.

Step 2: Mix the dry ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 3: Combine wet ingredients

In a separate bowl, whisk together oil, eggs, milk, vanilla extract, and lemon zest until well combined.

Step 4: Create the batter

Pour wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).

Step 5: Add strawberries

Gently fold in the diced strawberries.

Step 6: Fill muffin cups

Divide the batter evenly among muffin cups, filling each about ¾ full.

Step 7: Bake

Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool

Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the glaze

For the glaze, whisk powdered sugar with lemon juice (add juice gradually until desired consistency) and lemon zest.

Step 10: Finish and serve

Drizzle glaze over cooled muffins before serving.

Zusatztipps für die Zubereitung

The key to perfect muffins is avoiding overmixing—stir the batter just until the dry ingredients are moistened. A few lumps are perfectly fine and will ensure a tender crumb. When folding in the strawberries, be gentle to prevent them from breaking apart and turning the batter pink. If your strawberries are particularly juicy, toss them lightly in a tablespoon of flour before folding them in to prevent excess moisture. For the glaze, add the lemon juice gradually; you want a thick but pourable consistency that will cascade beautifully over the muffins without being too runny.

Varianten und Anpassungen

If fresh strawberries aren't available, you can substitute 1 cup of frozen strawberries—just make sure to thaw and drain them thoroughly to remove excess moisture. For added texture and visual appeal, sprinkle coarse sugar on top of the muffins before baking; this creates a delightful crunch that contrasts beautifully with the soft interior. You can also experiment with different berries like blueberries or raspberries, though strawberries truly shine with the lemon glaze. For a richer flavor, try replacing half the vegetable oil with melted butter.

Serviervorschläge

These muffins are wonderful at room temperature, but slightly warming them for 10-15 seconds in the microwave brings out the strawberry aroma beautifully. They pair exceptionally well with a cup of Earl Grey tea, as suggested in the original recipe—the bergamot notes complement the citrus glaze perfectly. For a complete breakfast spread, serve alongside fresh fruit, Greek yogurt, and a hot beverage. These muffins also make an excellent addition to brunch buffets, bake sales, or as a thoughtful homemade gift when packaged in a pretty box.

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These Strawberry Muffins with Lemon Glaze embody everything we love about home baking—simple ingredients, straightforward techniques, and spectacular results. With each batch yielding a dozen perfectly portioned muffins at just 230 calories each, they're an indulgence you can feel good about. The recipe requires only basic kitchen tools like a 12-cup muffin tin, mixing bowls, whisk, and measuring cups, making it accessible for bakers of all skill levels. Whether you're baking for your family's breakfast table or preparing treats for a special occasion, these muffins deliver homemade goodness that tastes like it came from a professional bakery. The vibrant strawberries and sunny lemon glaze make them as beautiful as they are delicious, proving that sometimes the simplest recipes are the most memorable.

Common Recipe Questions

→ Can I use frozen strawberries instead of fresh?

Yes, substitute one cup of thawed and well-drained frozen strawberries in place of fresh without altering the texture significantly.

→ How do I make the lemon glaze thicker or thinner?

Adjust the glaze consistency by gradually adding more lemon juice for a thinner glaze or more powdered sugar to thicken it.

→ What baking temperature is ideal for these muffins?

Bake at 375°F (190°C) for 20–22 minutes until a toothpick inserted in the center comes out clean.

→ Can I add toppings for extra texture?

Sprinkling coarse sugar on top before baking adds a pleasant crunch and sparkle to the muffins.

→ How should these muffins be stored?

Store cooled muffins in an airtight container at room temperature for up to two days or refrigerate to extend freshness.