Strawberry Lemon Muffins Glaze (Printable)

Soft muffins with strawberries, lemony zest, and sweet glaze for breakfast or snack. Bright, fresh, and easy to make.

# 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

→ For the 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 (190°C). Line a 12-cup muffin tin with paper liners or coat lightly with nonstick spray.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until fully blended.
03 - In a separate bowl, whisk together eggs, whole milk, Greek yogurt or sour cream, vegetable oil or melted butter, fresh lemon juice, and vanilla extract until homogenous.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined; ensure not to overmix to preserve muffin tenderness.
05 - Fold diced fresh strawberries into the batter using a spatula, distributing fruit evenly.
06 - Divide batter equally among prepared muffin cups, filling each about three-quarters full for even baking.
07 - Place muffin tin in preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - In a bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust consistency by adding more lemon juice or additional powdered sugar as needed.
10 - Drizzle prepared lemon glaze over completely cooled muffins just before serving.

# Expert Advice:

01 -
  • Glazing the muffins is like adding a secret burst of sunshine only you know about.
  • Each bite strikes a balance between bright citrus and jammy strawberries that never fails to win a smile.
02 -
  • Overmixing the batter once the strawberries go in will make the muffins tough—I learned that the hard way when my first batch turned out dense.
  • Glazing too soon will melt the icing and make muffins sticky, so be patient and wait until they’re cool.
03 -
  • Toss diced strawberries with a teaspoon of flour before adding to prevent them from sinking.
  • A pinch of salt in the glaze really awakens the citrus and keeps the sweetness in check.
Return