Strawberry Lemon Muffins Glaze (Printable Version)

Fluffy muffins with strawberries and bright lemon glaze, great for brunch or breakfast.

# 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

# How-To:

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, salt, and lemon zest until thoroughly blended.
03 - In a separate bowl, whisk eggs, milk, yogurt or sour cream, oil or melted butter, lemon juice, and vanilla extract until fully combined.
04 - Add wet mixture to dry mixture and gently stir until just combined. Avoid over-mixing to maintain tenderness.
05 - Gently fold diced strawberries into the batter, dispersing evenly.
06 - Spoon batter evenly into prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency with additional lemon juice or powdered sugar as needed.
10 - Drizzle glaze over fully cooled muffins prior to serving.

# Expert Advice:

01 -
  • These muffins stay moist and tender, so the last one tastes as amazing as the first.
  • The sweet-tart lemon glaze is a secret weapon for impressing guests without any fuss.
02 -
  • If you rush and glaze before the muffins are cool, the topping disappears into the crumb—patience pays off.
  • Chopping the strawberries smaller keeps pockets of moisture from sinking the middle—learned that after a few mushy trials.
03 -
  • Lightly dust the chopped strawberries with flour before folding in to keep them from sinking.
  • Double the glaze if you want a thicker, sweeter finish—no one ever complains.
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