Strawberry Lemon Muffins Glaze (Print view)

Fluffy muffins featuring strawberries and lemon, finished with sweet-tart glaze for brunch or breakfast.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

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.
03 - In a separate bowl, whisk eggs, milk, yogurt or sour cream, vegetable oil or melted butter, lemon juice, and vanilla extract until well combined.
04 - Add wet mixture to dry mixture and stir gently until just combined; avoid overmixing.
05 - Fold diced strawberries into the batter carefully to distribute evenly.
06 - Divide batter evenly among prepared muffin tin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out 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 in a small bowl until smooth and pourable. Adjust consistency as needed with additional lemon juice or sugar.
10 - Drizzle glaze over cooled muffins before serving.

# Expert Suggestions:

01 -
  • You get bursts of juicy fresh strawberry in every bite, thanks to folding them in gently right at the end.
  • The tangy lemon glaze gives these muffins a bright, refreshing finish that’s irresistible for brunches and light snacks.
02 -
  • Once, I tried over-stirring the batter—my muffins came out heavy and flat, so now I always mix just until combined.
  • Let the muffins cool fully before glazing, or the glaze will melt away and not set properly.
03 -
  • Sifting flour makes the batter lighter—worth the extra minute for fluffier muffins.
  • A touch of lemon extract deepens flavor, but add it sparingly so it doesn’t overwhelm the zest.
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