Strawberry Muffins Lemon Glaze (Printable View)

Fluffy strawberry muffins featuring fresh berries and a tangy lemon glaze, perfect for breakfast.

# What You’ll Need:

→ 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, optional

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing 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 ingredient mixture into dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold diced strawberries into the batter using a spatula, distributing evenly throughout.
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 into the center of a muffin comes out clean or with only a few crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer carefully to a wire rack to cool completely.
09 - In a small bowl, whisk powdered sugar with fresh lemon juice, adding juice gradually until reaching desired consistency. Stir in lemon zest if desired.
10 - Drizzle prepared lemon glaze over completely cooled muffins before serving.

# Best Practices:

01 -
  • Fresh strawberries stay tender and juicy inside, creating little flavor bursts that make people wonder what you did differently.
  • The lemon glaze adds brightness without being sharp, turning a simple muffin into something that feels slightly fancy without the stress.
  • They actually taste better the next day when the flavors settle, so you can bake ahead guilt-free.
02 -
  • Overmixing the batter is the single biggest reason muffins come out tough instead of fluffy—mix just until combined and resist the urge to beat it smooth.
  • Patting strawberries dry with paper towels before dicing prevents them from leaking water into the batter, which would make it soggy and throw off your rise.
  • Don't skip cooling the muffins completely before glazing, or the glaze will melt and run off instead of setting into that beautiful shell.
03 -
  • Room temperature ingredients blend more smoothly into the batter, so pull eggs and milk from the fridge 15 minutes before you start if you have time.
  • For extra visual appeal and a subtle crunch, sprinkle coarse demerara sugar on top of each muffin before baking—it catches the heat and creates a sparkly, caramelized finish.
Go Back