Strawberry Muffins Lemon Glaze (Printable)

Fluffy strawberry muffins with fresh berries and a tangy lemon glaze, perfect for breakfast or snack.

# 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

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together vegetable oil, eggs, milk, vanilla extract, and lemon zest until thoroughly combined.
04 - Pour wet ingredient mixture into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Gently fold diced strawberries into batter using a spatula.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes until a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in tin for 5 minutes, then transfer to wire rack for complete cooling.
09 - Whisk powdered sugar with fresh lemon juice, adding juice gradually to achieve desired consistency, then stir in lemon zest if desired.
10 - Drizzle lemon glaze over completely cooled muffins before serving.

# Expert Tips:

01 -
  • Quick and easy to make in under 40 minutes from start to finish
  • Fresh strawberries add natural sweetness and vibrant color
  • The lemon glaze provides a perfect tangy contrast to the sweet muffins
  • Makes a dozen muffins, ideal for meal prep or sharing
  • Simple ingredients you likely already have in your pantry
02 -
  • Use room temperature eggs and milk for better batter incorporation
  • Don't skip the lemon zest in the batter—it adds incredible depth of flavor
  • Allow muffins to cool completely before glazing to prevent the glaze from melting
  • Store unglazed muffins in an airtight container for up to 3 days, or freeze for up to 3 months
  • For the best glaze consistency, add lemon juice one tablespoon at a time until you reach your desired thickness
Return