Strawberry Muffins Lemon Glaze (Print)

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

# 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 - 1½ cups fresh strawberries, diced
11 - Zest of 1 lemon

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2–3 tablespoons fresh lemon juice
14 - Zest of ½ lemon

# Directions:

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 in the diced strawberries until evenly distributed throughout the batter.
06 - Divide the batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 20–22 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 achieving desired consistency. Stir in lemon zest.
10 - Drizzle glaze over cooled muffins before serving.

# Expert Advice:

01 -
  • Bursting with fresh strawberries in every bite
  • Simple ingredients you likely already have on hand
  • Quick preparation—ready in under 40 minutes
  • Perfect balance of sweet berries and tangy lemon
  • Versatile enough for breakfast, brunch, or dessert
02 -
  • Don't skip the lemon zest in the batter—it adds aromatic depth that complements the glaze
  • Let muffins cool completely before glazing to prevent the glaze from melting and sliding off
  • Use room temperature eggs and milk for better incorporation into the batter
  • Store unglazed muffins in an airtight container for up to 3 days, or freeze for up to 3 months
  • For bakery-style tall muffin tops, fill the cups nearly full and bake at 400°F for the first 5 minutes, then reduce to 375°F
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