Strawberry Muffins Lemon Glaze (Print)

Fluffy muffins bursting with fresh strawberries and finished with a bright lemon glaze.

# Components:

→ Muffins

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 - 1/2 cup vegetable oil
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1 1/2 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 1/2 lemon, optional

# Directions:

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, and salt.
03 - In a separate bowl, whisk together oil, eggs, milk, vanilla extract, and lemon zest until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and mix gently until just combined, being careful not to overmix.
05 - Gently fold diced strawberries into the batter using a spatula.
06 - Divide batter evenly among 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.
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 lemon juice, adding juice gradually until reaching desired consistency. Stir in lemon zest if desired.
10 - Drizzle glaze over completely cooled muffins before serving.

# Chef Secrets:

01 -
  • Fresh strawberries burst through every bite without turning the batter into mush if you fold them in gently.
  • The lemon glaze cuts through the sweetness just enough to make them feel like a real breakfast, not just dessert masquerading as morning food.
  • They're ready in under forty minutes total, which means you can actually pull warm muffins out of the oven before anyone leaves for the day.
02 -
  • Frozen strawberries work in a pinch, but thaw them first and drain them really well on paper towels—excess moisture will make your batter soggy and your muffins gummy.
  • The lemon zest in the batter is non-negotiable; it's what transforms these from ordinary strawberry muffins into something people remember and ask you to make again.
03 -
  • Measure your flour correctly by spooning it into your measuring cup and leveling it—scooping directly from the bag adds about fifteen percent more flour than you need, which dries out your muffins.
  • Room temperature eggs and milk incorporate more smoothly into the oil, creating a more cohesive wet mixture that yields a tender, even crumb.
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