Strawberry Muffins Lemon Glaze (Printable)

Fluffy strawberry muffins with fresh berries and a tangy lemon glaze, ideal for breakfast or a sweet treat.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together vegetable oil, eggs, whole milk, vanilla extract, and lemon zest until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix to maintain tender muffins.
05 - Gently fold diced strawberries into the batter using a spatula, preserving berry pieces.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar with fresh lemon juice, adding juice gradually to achieve desired consistency. Stir in lemon zest.
10 - Drizzle lemon glaze over completely cooled muffins before serving.

# Expert Tips:

01 -
  • They stay moist for days, which means you can actually have a decent breakfast without scrambling every morning.
  • The lemon glaze is just tangy enough to balance the sweetness, so it doesn't feel heavy even though it tastes indulgent.
  • You can make the whole batch in under an hour, and people will think you spent your whole day baking.
02 -
  • Don't overmix the batter once you combine wet and dry—I learned this the hard way when I made a batch that felt more like dense hockey pucks than fluffy muffins.
  • Fresh strawberries make a difference, but if you use frozen ones, thaw them completely and drain them well or your batter will be too wet.
  • The lemon zest is where this recipe becomes special, so don't skip it or use extract instead—the real zest changes everything.
03 -
  • Room temperature ingredients mix more smoothly and help your muffins rise higher, so pull your eggs and milk out of the fridge while you're prepping everything else.
  • A spring-loaded ice cream scoop gives you perfectly even portions and consistent baking time across all twelve muffins.
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