Strawberry Lemon Muffins Glaze (Printable View)

Moist, airy muffins with strawberry and lemon, topped with bright glaze. Ideal for breakfast or spring gatherings.

# What You'll 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

# How To Make It:

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 the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - In a separate bowl, whisk eggs, milk, yogurt or sour cream, vegetable oil or melted butter, lemon juice, and vanilla extract until the mixture is smooth.
04 - Add the wet mixture to the dry ingredients. Stir gently until just incorporated; do not overmix.
05 - Fold in the diced strawberries gently, ensuring they are evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
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, then transfer to a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional lemon juice or sugar as needed.
10 - Drizzle glaze over cooled muffins prior to serving.

# Expert Advice:

01 -
  • You get tender muffins bursting with juicy chunks of strawberry and a tangy lemon glaze that feels fancy without effort.
  • The combination of yogurt and lemon makes each bite moist and lively—and they've always vanished faster than I expected.
02 -
  • Overmixing the batter leads to dense, gummy muffins—I made that mistake one sleepy morning and regretted it.
  • Letting muffins cool completely before glazing prevents sogginess and preserves the pretty drizzle.
03 -
  • Using Greek yogurt creates a richer texture and keeps leftovers moist.
  • Dust strawberries lightly with flour before adding to batter so they won’t sink.
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