Strawberry Muffins Lemon Glaze (Printer View)

Fluffy strawberry muffins with fresh berries and a bright lemon glaze, perfect for morning or afternoon treats.

# Components:

→ 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 - 1 ½ 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

# Method steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large 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 well combined.
04 - Pour wet ingredients into the dry ingredients and mix gently until just combined, avoiding overmixing.
05 - Gently fold the diced strawberries into the batter.
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 - Cool muffins 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, and stir in lemon zest.
10 - Drizzle glaze over cooled muffins before serving.

# Expert Advice:

01 -
  • They stay moist for days, which means you're basically gifting yourself breakfast for the entire week.
  • The balance between tart lemon and sweet strawberry feels elegant without any pretense or fuss.
  • You can have fresh muffins ready in less time than it takes to stream a podcast episode.
02 -
  • Don't overmix the batter—I learned this by making dense, hockey-puck muffins more than once, and the difference between good and great muffins is honestly just restraint with the spatula.
  • Room temperature ingredients genuinely mix more smoothly, so pulling eggs and milk out 30 minutes before you bake actually changes the texture in ways that matter.
  • If your strawberries are watery, pat them dry with a paper towel before dicing—excess moisture can affect both the batter consistency and how evenly they cook.
03 -
  • Room temperature ingredients mix more smoothly and create a finer crumb—I promise this small detail genuinely changes the texture.
  • For extra flavor depth, brown the butter before adding oil, or use half oil and half melted butter for richer muffins.
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