Strawberry Lemon Muffins Glaze (Printable)

Fluffy muffins packed with strawberries and lemon, finished with a vibrant glaze, ideal for morning gatherings.

# 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 Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - In a separate mixing bowl, whisk eggs, milk, yogurt or sour cream, oil or melted butter, lemon juice, and vanilla extract until the mixture is smooth.
04 - Pour wet ingredients into the dry mixture. Stir gently until just combined without overmixing.
05 - Using a spatula, carefully fold diced strawberries into the batter.
06 - Evenly distribute batter among the 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 powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency by adding more lemon juice or powdered sugar as needed.
10 - Drizzle glaze over cooled muffins before serving.

# Expert Suggestions:

01 -
  • This muffin recipe is juicy, tangy, and sweet—like a warm-weather treat masquerading as breakfast.
  • The soft crumb paired with lemony glaze is the reason these vanish fast at brunch.
02 -
  • Overmixing the batter leads to tough muffins—stop stirring as soon as the flour disappears.
  • Diced strawberries that are too wet make pockets in the muffins, so pat them dry before folding in.
03 -
  • Let eggs and dairy come to room temperature for the fluffiest muffin crumb.
  • Drizzle the glaze while muffins are cool, or it will melt into the tops and disappear.
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