Strawberry Muffins Lemon Glaze (Print Version)

Fluffy muffins filled with fresh strawberries and finished with a bright 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

# Steps to Follow:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
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, milk, vanilla extract, and lemon zest until well combined.
04 - Pour wet ingredients into dry ingredients and mix gently with a spatula until just combined, avoiding overmixing to maintain muffin tenderness.
05 - Gently fold diced strawberries into batter using minimal strokes to prevent crushing the fruit.
06 - Divide batter evenly among muffin cups, filling each approximately ¾ full for proper rising.
07 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - Whisk powdered sugar with fresh lemon juice, adding juice gradually until achieving desired consistency, then stir in lemon zest.
10 - Drizzle prepared glaze over completely cooled muffins and serve immediately or store in an airtight container.

# Additional Tips::

01 -
  • Quick and easy to make in just 37 minutes from start to finish
  • Bursting with fresh strawberries in every bite
  • The tangy lemon glaze adds a perfect citrus counterpoint to the sweet berries
  • Moist, fluffy texture that stays fresh for days
  • Vegetarian-friendly and perfect for breakfast, brunch, or dessert
  • Makes a full dozen muffins, ideal for sharing or meal prep
02 -
  • Don't skip the lemon zest in the batter—it adds an extra layer of citrus flavor throughout
  • Let the muffins cool completely before glazing to prevent the glaze from melting and sliding off
  • Store unglazed muffins in an airtight container for up to 3 days, or freeze for up to 3 months
  • Use room temperature eggs and milk for better incorporation and a more even rise
  • Fill the muffin cups consistently to ensure even baking across the batch
  • The toothpick test is your friend—if it comes out with wet batter, give them another 2-3 minutes
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